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Lamb manti with yogurt sauce and walnuts

Name: Lamb manti with yogurt sauce and walnuts
Yield: Makes 25 gyozas
Ingredients: 25 gyoza wrappers (see Know-how); For the filling; 300g British lamb mince; 1 medium onion, finely grated; 3 tbsp finely chopped flatleaf parsley; ½ tsp salt; ½ tsp black pepper; For the yogurt sauce and topping; 2 garlic cloves; 1 tsp flaky sea salt; 1½ tbsp extra-virgin olive oil; 300g greek yogurt; 1 tbsp lemon juice; 30g butter; ½ tsp pul biber (Turkish pepper flakes); 15g walnut pieces, roughly crushed

Published: 4 Dec 18
Updated: 18 Mar 24

”Sinop’s famous manti tend to be large and soft, half topped with melted butter and chopped walnuts, and half with thick, silky yogurt. Sinop’s manti makers wouldn’t dream of cheating, but manti makes for such a good weeknight supper that this lazy version – using ready-made gyoza wrappers – makes them a cinch.” – Caroline Eden

This recipe is from Caroline Eden’s cookbook, Black Sea: Dispatches and Recipes Through Darkness and Light.

Easy
January 2019

Test kitchen approved

Makes 25 gyozas
Hands-on time 40 min, cooking time 10 min

This recipe is from Caroline Eden’s cookbook, Black Sea: Dispatches and Recipes Through Darkness and Light.

Nutrition: per serving

Calories: 85
Fat: 5g (2.3g saturated)
Protein: 4g
Carbohydrates: 5.7g (0.9g sugars)
Fibre: 0.3g
Salt: 0.5g

Per manti

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Ingredients

25 gyoza wrappers (see Know-how)

For the filling

300g British lamb mince
1 medium onion, finely grated
3 tbsp finely chopped flatleaf parsley
½ tsp salt
½ tsp black pepper

For the yogurt sauce and topping

2 garlic cloves
1 tsp flaky sea salt
1½ tbsp extra-virgin olive oil
300g greek yogurt
1 tbsp lemon juice
30g butter
½ tsp pul biber (Turkish pepper flakes)
15g walnut pieces, roughly crushed

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Method

If your wrappers are frozen, the first thing to do is to let them defrost thoroughly. Combine all the filling ingredients in a bowl, cover and set aside in the fridge.
Next, prepare the yogurt sauce. Use a pestle and mortar to grind the garlic with the salt until you have a paste. Heat the olive oil in a pan over a low heat, add the salty garlic and gently sizzle until barely coloured. Transfer to a small bowl, whisk in the yogurt and lemon juice and set aside. Heat the butter in another small pan and stir in the pul biber, then set aside.
Lay out your wrappers on a clean surface with plenty of room to work. Place a scant teaspoon of filling in the centre of each wrapper, taking care to keep the edges clean and free of filling, otherwise they won’t seal properly. Don’t be too generous with the filling – it can prevent you sealing the dumplings properly, and they might pop open during cooking.

With damp fingers, fold them into half moons, taking care to make sure there is no trapped air in the filling pocket, which can cause them to pop. Continue until the filling is used up.
Bring a large pan of salted water to the boil. Lower the manti into the water with a slotted spoon and cook until they rise to the top and are cooked through; this should take 4–6 minutes. Drain and serve, topping half the manti with the yogurt sauce, and half with the crushed walnuts, pouring the pul biber butter over them all.

Recipe from January 2019 Issue

Nutrition

Per manti

Nutrition: per serving

Calories: 85
Fat: 5g (2.3g saturated)
Protein: 4g
Carbohydrates: 5.7g (0.9g sugars)
Fibre: 0.3g
Salt: 0.5g

delicious. tips

We found there was enough filling for 40-45 gyoza wrappers. If making larger amounts of manti, cook in batches at step 5.
Gyoza are wrappers used for Japanese dumplings. Find them in oriental supermarkets and online (Ryushobo gyoza dumpling wrappers from the japancentre.com are perfect). You can also use Chinese jiaozi wrappers. Try not to get ones that are too large; the smaller wrappers are best. These wrappers often come frozen so it’s handy to keep a packet in the freezer.