Lamb manti with yogurt sauce and walnuts
- January 2019
- Makes 25 gyozas
- Hands-on time 40 min, cooking time 10 min
”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.
- 5g (2.3g saturated)
- 5.7g (0.9g sugars)
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.
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