Description
This Red Kuri Squash and Goat’s Cheese Manti recipe combines the rich, nutty flavor of roasted red kuri squash with tangy goat’s cheese, all wrapped in tender homemade dough. The manti are boiled until they float, then pan-fried to a golden brown, resulting in a delightful contrast of textures. Garnished with fresh herbs, this dish is perfect as a savory appetizer or main course and offers a delicious twist on traditional Turkish dumplings.
Ingredients
Scale
Roasted Squash
- 1 medium red kuri squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Filling
- 200g goat’s cheese, crumbled
Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
For Cooking
- 1 tablespoon butter (for frying)
Garnish
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and diced red kuri squash with olive oil, salt, black pepper, and ground cumin until evenly coated. Spread the seasoned squash out on a baking sheet in a single layer.
- Roast the Squash: Place the baking sheet in the oven and bake for 25-30 minutes, or until the squash is tender and has caramelized edges. Remove from the oven and allow it to cool slightly to handle.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center, then add the egg and half a cup of water. Mix the ingredients together, gradually incorporating the flour to form a dough. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Roll Out the Dough: Divide the dough into four equal portions. Roll each portion out on a floured surface to about 1/8 inch thickness for a delicate but sturdy wrapper.
- Cut Dough Circles: Use a 3-inch cutter or a glass to cut rounds from the rolled dough. Gather and re-roll scraps as needed.
- Prepare the Filling: In a bowl, combine the roasted squash with crumbled goat’s cheese. Mix well and adjust seasoning to taste, adding extra salt or pepper if needed.
- Fill and Shape Manti: Place about a teaspoon of the filling onto the center of each dough round. Fold the dough over to make half-moon shapes and firmly pinch the edges to seal, ensuring no filling leaks out during cooking.
- Cook the Manti (Boiling): Bring a large pot of salted water to a boil. Cook the manti in batches, dropping them gently into the boiling water. They are done when they float to the surface, approximately 5-7 minutes. Use a slotted spoon to remove them and drain well.
- Sauté the Manti: Heat the tablespoon of butter in a skillet over medium heat. Add the boiled manti and fry for 2-3 minutes on each side or until they turn a beautiful golden brown and develop a slight crispness.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped parsley or chives for a burst of color and freshness. Serve warm and enjoy the unique flavors and textures.
Notes
- If the dough feels too dry, add water a tablespoon at a time until it reaches a smooth consistency.
- For a vegan version, substitute goat’s cheese with vegan cheese and use a flax egg instead of a chicken egg.
- To make manti easier to handle, keep rolled dough covered with a damp cloth to prevent drying out.
- Leftover cooked manti can be stored in the refrigerator and gently reheated by sautéing.
- Experiment with different herbs such as dill or mint for garnish to change the flavor profile.
