This week’s recipe comes from David Tsirekas, chef at Greek restaurant 1821 in Sydney. Why not try something a little different with these minced meat dumplings?
- 225 g (1½ cups) plain flour, sifted, plus extra, to dust
- 90ml olive oil
- 1 egg, lightly beaten
- 150 g fine minced lamb
- 1 small brown onion finely chopped
- 2 tsp chopped mint
- 2 tsp chopped parsley
- 2 tsp ground chilli
- 2 tsp smoky paprika
- 2 garlic cloves, crushed
To make dough, place flour and ½ tsp salt in a large bowl. Make a well in the centre and add 2 tsp olive oil and the egg. Start drawing in the flour while gradually adding 125 ml (½ cup) water; add only enough water for the mixture to just come together; the dough should be soft but not too sticky. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Divide into 4. Small air pockets should have formed at this point. Cover with a damp tea towel and rest at room temperature for 20 minutes.
To make filling, first saute onions with garlic until soft and caramelised. Set aside to cool. Mix together with lamb, mint,parsley, paprika, chilli salt and pepper to season.
Roll out a piece of dough on a lightly floured work surface until 2mm thick and cut into 4cm squares. Place ½ tsp lamb filling in the centre of each square, then using a wet pastry brush, lightly brush the edges. Bring each corner together to meet in the centre and press the edges together to seal and form a pyramid-shaped dumpling. Place on a lightly floured tray. Repeat with remaining dough and lamb filling.
Meanwhile, bring a large saucepan of salted water to the boil. Cook manti, in batches, for 3 minutes or until cooked through and floating on the surface. Set aside to drain.
Divide manti and sauce among bowls. Serve with yoghurt folded with truffle paste and a burnt butter with dried currants and toasted pinenuts.