Welcome to my new series, where I test recipes I’ve seen on social media and give you my honest opinion. You know when they say nothing is quite like the original? Well, in this case, absolutely. Making manti, or shushberek, or any type of dumpling, is an art, and it takes time, but the final result is always undeniably delicious. Nothing beats making your own dough from scratch, especially in this case. The texture is different, and it holds. So you might want to invest some time the next time you make manti.
Ingredients
- 1 package Wonton wrapper
Filling
- 300 grams mince meat (beef)
- 1 medium onion shredded
- 1 tsp. Salt
- 3/4 tsp. Black pepper
- 1/2 tsp. Paprika
- 1/4 tsp. Cayenne Pepper
Yogurt sauce
- 1 cup yogurt
- 2 cloves garlic (minced)
- 1 tbs. Olive oil
- Salt to taste
Tomato sauce
- 4 tbs. Salted butter
- 1 tbs. Tomato paste
- 1/4 tsp. Pepper paste
- 1/2 tsp. Aleppo pepper
Instructions
- Prepare the filling by mixing all the ingredients together and let rest for 20 minutes to let the flavors develop. Fill 1 package of wonton wrapper by placing the meatball in the center then dampen the corners with water using your finger tip. Bring the corners to the center to form a parcel, then add gently to a pot with boiling salted water, cook for 2-3 minutes until cooked thoroughly.
- Prepare the yogurt sauce ahead of time, spread in a plate top with the strained manti then top with the tomato pepper sauce.