Episode 16: Manti
February 1, 2021
We’re making Manti! This dish is one of our favorites and was part of the very first High Gluttony dinner. We made up our very own vegetarian filling for these, find the recipe below. These delightful little pouches of happiness are worth every minute of work that goes into them.
Here are the important things to remember:
Making the dough by hand is the best way to control how much gluten develops in the dough. It is possible to take it too far.
This recipe will likely take approximately 4 hours to complete. The dough and filling can be made 24 hours before assembly.
If you food processor has a shredding plate, use it. It will significantly cut down on time time and effort of shredding the onion.
If you have a pizza cutter use it to cut your dough. It is much more efficient.
Becca’s Mushroom Manti Filling
1 pound 4 oz Cremini and Shiitake Mushrooms
3 oz Cashews
1 Large Onion, grated
Large Pinch of Oregano
Salt
Pepper
Start grinding nuts in the food processor.
Add Mushrooms and Finely chop.
Heat a pan over medium heat until the oil is shimmering, add nut mushroom mix and cook until the volume reduces by half. You need to remove some moisture but not all of the moisture - not taking it to a paste like Gretchen did in the En Croute Episode
Once you’ve cooked the mushrooms down, remove from the pan and place in a medium bowl and allow to cool
Add the onions, oregano, salt and pepper and mix until completely combined.
Enjoy Repisode 13!
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee