Justin Aprahamian’s Manti (Armenian Dumplings)

Serves 8-10
Ingredients
Lamb Filling
1 lb Strauss ground lamb
6 oz onion, diced fine
1 clove garlic (about ¼ oz) – chopped fine
2 heaping Tbsp chopped parsley
2 tsp kosher salt
1 tsp ground black pepper
1 tsp ground fennel seed
Dough
3¼ cup flour (and a little extra for bench flour)
1 whole egg
1 oz melted butter
½ cup warm water
½ cup milk
½ tsp kosher salt
2 oz melted butter set aside for baking
Chicken Broth (recipe follows)
Yogurt for serving
Fresh Parsley – chopped for serving
Chicken Broth
2 qt chicken stock
2 oz shallot – sliced
3 cloves garlic – sliced
4 fresh bay leaves
6 sprigs thyme
¾ oz parsley stem – chopped coarse
1 Tbsp whole black peppercorns
2 Tbsp extra virgin olive oil
½ cup white wine
Salt and pepper, to taste
METHOD
Lamb Filling
- Mix all together and refrigerate until needed.
Dough
- Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of about 1/8”. Cut the rolled dough into squares of about 1-1/2”. Place a marble size portion of meat in the center of each square. Pinch the ends together around the meat, leaving the top exposed to resemble a boat shape. Continue until dough/meat mixture is gone.
- To bake put the 2 oz melted butter on baking pan and fill with Manti. Bake at 375 for 20 – 30 minutes, until Manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt and chopped parsley.
Chicken Broth
- Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze and reduce until about dry. Add chicken stock and reduce by about a quarter (down to 6 cups). Strain and adjust seasoning to taste.