Description
This delightful recipe features Red Kuri Squash and Goat’s Cheese Manti, a tender and flavorful dumpling with a roasted squash and creamy goat cheese filling. The dough is handmade, boiled until tender, then pan-fried for a golden, crispy finish. Garnished with fresh herbs, this dish combines comforting textures and rich flavors, perfect as an appetizer or main course.
Ingredients
Scale
Filling
- 1 medium red kuri squash, peeled and diced
- 200g goat’s cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
Cooking
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss the diced red kuri squash with olive oil, salt, pepper, and ground cumin. Spread evenly on a baking sheet.
- Bake the Squash: Bake for 25-30 minutes until the squash is tender and caramelized. Allow it to cool slightly before using.
- Prepare the Dough: In a large bowl, combine the all-purpose flour with a pinch of salt. Make a well in the center, then add the egg and water. Stir and mix to form a dough. Knead for 5-7 minutes until the dough is smooth and elastic.
- Roll Out the Dough: Divide the dough into four portions. Roll each portion on a floured surface to about 1/8 inch thickness.
- Cut Dough Rounds: Using a 3-inch cutter or glass, cut rounds from the rolled dough.
- Mix Filling: Combine the roasted squash and crumbled goat’s cheese in a bowl. Adjust seasoning with salt and pepper as needed.
- Fill and Seal Manti: Place a teaspoon of the filling on each dough round. Fold the dough into half-moon shapes and pinch the edges tightly to seal the filling inside.
- Boil the Manti: Bring a large pot of water to a boil. Cook the manti in batches for 5-7 minutes, or until they float to the surface, indicating they are cooked through.
- Pan-fry the Manti: Melt butter in a skillet over medium heat. Add the boiled manti and sauté for 2-3 minutes per side until they develop a golden brown crust.
- Serve: Transfer the manti to a serving plate, garnish with fresh parsley or chives, and serve warm.
Notes
- Ensure the dough is kneaded well to achieve the right elasticity for folding and sealing manti.
- Adjust the water in the dough gradually to avoid a sticky or dry dough.
- Roasting the squash enhances its sweetness and flavor, crucial for a delicious filling.
- Pan-frying after boiling adds a satisfying crispy texture.
- Serve with a side of yogurt or a light salad for a complete meal.
