Have I told you that I heart dumplings? Wait, I got that wrong — It’s more like I heart heart heart dumplings!
After reading about Brian and Michelle’s dumpling party a few weeks ago, I’ve been craving a dumpling party of my own. Unfortunately, I really have no excuse for making more potstickers because I still have a huge batch sitting in the freezer, from a dumpling party not too long ago. (And yes, I can still call it a dumpling party, even if it was a dumpling party of one. It’s like an army of one, only less violent and more delicious.)
Thankfully, Saveur comes to the rescue! My favorite foodie magazine also happens to have one of my favorite, non-Chinese dumpling recipes – Manti or Turkish dumplings. These are tiny dumplings made with homemade dough and filled with little bits of lamb, onions, and parsley. They’re first baked in the oven to make them chewy before being boiled in stock (also in the oven). Fresh out of the oven, they’re then tossed with a garlicky yogurt sauce, topped with mint and chili powder, and finished with a drizzle of olive oil. The only bad (?) thing about them is that they’re really really addictive. So don’t blame me if you end up eating the whole pan!
Adapted from a recipe in Saveur March 2006.
Note: If you want to be more decadent than me, you can also make browned butter and drizzle that on instead of olive oil. Browned butter is basically made by melting butter on the stove and then heating it some more until the solids in the butter get a bit brown.