Vegetarian Mushroom Manti
Think of these vegetarian manti as open-faced, lightly toasted mini boats bursting with the rich umami flavor of mushrooms.
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Ingredients
Dough
- 2 cups all-purpose flour plus extra if needed
- 1/2 teaspoon salt
- 1 egg
- ~1 cup water
Mushroom Filling
- 1000 g mushrooms button, shitakki, crimini
- 200 g onion
- 1 egg white optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 g butter Melted
Garnishes
- 1 cup yogurt
- 2 cloves garlic
- Salt
- Parsley
- 4 cups Vegetable stock
Instructions
Making the Dough
- In a large bowl, combine the flour and salt. Make a well in the center and crack the egg into it. Mix thoroughly using a wooden spoon. Gradually add water (you may not need the full cup) and knead the dough until smooth. Adjust by adding more water or flour as needed, making sure flour is your last addition. Cover the dough with a towel and let it rest for at least 30 minutes.
Making the Mushroom Filling
- Finely mince the mushrooms; an onion chopper works well for uniform pieces. Dice the onions similarly.
- In a sauté pan, heat a small amount of oil and gently cook the onions until softened. Add the mushrooms and season with salt and pepper. Cook on low heat until the mushrooms release their moisture, and continue cooking until the liquid evaporates and the mushrooms are softened.
- Transfer the mixture to a bowl and let it cool slightly. Whisk an egg white and fold it into the mushroom mixture to help bind the filling.
Assembling and Baking
- Roll the dough into a thin rectangular sheet and cut it into 1.5-inch squares. Place a dollop of the filling in the center of each square and fold the sides to form a boat shape, leaving the filling exposed in the middle.
- Arrange the manti on a baking sheet and drizzle with melted butter.
- Bake at 400°F for 30 minutes, or until golden brown. At the end of baking, pour a few ladles of vegetable broth over the manti, covering the dumplings, and continue baking until the juices are sizzling.
- Serve with a dollop of yogurt sauce and garnish with parsley.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
