January 10, 2013 by Joanne T Ferguson
After my “feel good” Happy 80th Birthday Mum’s Special Spice Cake post yesterday, (and STILL on a “happy food” high), I decided to make this Manti recipe which appears on the my Barbarian Table blog and has been “on the list” due to food curiosity “for a while“.
I thought today would be a good day to continue celebrating how I “wrapped myself happy.”
What is it?
Is it a dumpling?
Is it a mantou*, baozi**,mandu***, or momo**?
Maybe it’s a pierogi or a pelmeni?
Initially the sun dial presentation drew me in, but I love dishes that have a “unique” cultural history.
While I had the choice of meat filled or pumpkin, I am definitely a meat lover!
Open my freezer, what did I see?
Some finely ground turkey staring back at me!
While I can “appreciate” “the meat staple of Turkey is lamb”, I always like to use up what I have in the freezer, fridge or pantry!
Trust me, the WIDE variety of items will perk anyone’s food curiosity!
- 900 grams ground turkey
- 1 red onion, finely grated
- 1 bunch parsley, finely chopped
- 1 egg
- 1 egg white
- 1 cup beef broth
- 4 – 6 ounces butter
- Salt and pepper to taste
- 20 – 25 spring roll wrappers
- oil spray
- In large bowl, combine all above ingredients (except spring roll wrappers)
- In small bowl, whisk egg white.
- Place spring roll wrappers on a plate; cover with damp towel.
- Place one spring roll wrapper on flat surface; brush whisked egg white all around outside of wrapper.
- Place ~1 tablespoon of mixture towards top of spring roll wrapper.
- Pull bottom of spring roll wrapper to meet to top of the spring roll wrapper; seal tops and side pushing out any air and so that meat “peeks out the top” from the middle of the spring roll wrapper only.
- Place wrapped Manti in an oil sprayed oval baking pan.
- Preheat oven to 180C; bake for 12 minutes.
- Cut butter into pieces; set aside.
- Remove dish from oven; place butter on top on Manti; spreading around.
- Add beef broth; returning to oven for 15 minutes or until lightly golden brown on sides of Manti.
I LOVED how this dish came out and would definitely make it again!
I was “more than” happy with the results, in re-reading the recipe (and in my EXCITEMENT in making), I forgot to place this under the broiler/griller.
The results were still fantastic and I would describe this as a mix between “stuffed ravioli” (made with spring rolls) and a European beef broth with butter sauce which is warm and comforting; like something I “vividly” remember from my childhood; as one of my nicknames from my “adopted” Jewish grandmother was “My Little
Dumpling” ; amongst other names I am very pleased now I can share the memory with you!
Do you have any food related nicknames?
Have I “inspired” you to now make this Wrap Yourself Happy Manti?
Now that this Wrap Yourself Happy Manti recipe which was “on the list” is now “off the list“, repeat after me “I want to Wrap Myself Happy making Manti too!”
Do you always like to see what’s inside a dish like me?
Love the beef broth butter sauce “bubbling” back at me!
I used half the spring roll wrappers in Wrap Yourself Happy Manti; the other half I rolled the meat mixture into gnocchi size and will steam at a later date to compare taste and texture.
I “sense” I already know the winning recipe? YOU?
*steamed bun originating from China.
**known as bao or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine.
***dumplings in Korean cuisine; similar to a pierogi or pelmeni in Slavic cultures.
****type of dumpling native to Bhutan, China, Tibet, bordering regions of Nepal,and the Himalayan states of India.
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All comments “on my blog please” brighten my day and in sharing Wrap Yourself Happy Manti!