Mushroom Manti Dumplings With Garlic Yogurt and Tomato
Ingredients: Shiitake mushrooms, Button mushrooms, Cremini mushrooms, Olive oil, Yellow onion · 45 min cook time · 415kcal · ₩16,800
Ingredients
100g Shiitake mushrooms, 100g Button mushrooms, 100g Cremini mushrooms, 2tbsp Olive oil, 1ea Yellow onion, 3ea Garlic, 1pinch Salt, 1pinch Pepper, 1tbsp Soy sauce, 1tsp Aleppo pepper, 0.25cup Chopped parsley, 1cup Greek yogurt, 1캔 Crushed tomatoes, 1tsp Dried mint, 20ea Wonton wrappers
Instructions
1. Chop the shiitake, button, and cremini mushrooms finely. You can use one type of mushroom, but a mix adds deeper flavors and texture.
2. Heat a stainless steel pan over medium-high heat until hot. Add olive oil, then add the chopped yellow onion. Cook for 1.5-2 minutes until soft and slightly translucent.
3. Add the chopped mushrooms and minced garlic to the pan. Season with salt and pepper. Cook until the moisture comes out and cooks back into the mushrooms, and they start to stick to the pan, indicating flavor development.
4. Turn off the heat. Add soy sauce, Aleppo pepper, and chopped parsley. Stir well, allowing the soy sauce to deglaze the pan and incorporate all the charred bits. Taste and adjust seasoning with more salt or pepper if needed.
5. Transfer the mushroom filling to a bowl and let it cool.
6. Prepare the garlic yogurt base: In a bowl, combine Greek yogurt, grated garlic, and salt. Mix well.
7. Prepare the tomato sauce: In a small saucepan, combine crushed tomatoes, olive oil, Aleppo pepper, dried mint, salt, and black pepper. Turn the heat down to low and let it simmer for about 10 minutes, or longer, until the flavors meld.
8. Set up your dumpling-making station: have a bowl of water, the mushroom filling, and wonton wrappers ready. Keep the wrappers covered with a wet towel to prevent them from drying out.
9. To fold the manti: Take one square wonton wrapper and wet all four sides with water. Place a small amount of mushroom filling in the center. Bring opposite edges together to form a triangle pocket, then pull in the other sides, almost like wrapping a gift. Work your fingers along the edges to seal it well and squeeze out any air.
10. Bring a pot of salted water to a boil. Gently drop the folded dumplings into the boiling water. For a pot of this size, boil about 8-9 dumplings at a time. Cook for 1-2 minutes, or until they float to the top and turn translucent.
11. Drain the cooked dumplings with a slotted spoon and transfer them to a plate, right side up if possible.
12. To plate: Spread a layer of garlic yogurt on a serving plate. Arrange the cooked mushroom manti on top of the yogurt. Spoon the spicy tomato sauce over the dumplings. Drizzle with olive oil and garnish with fresh parsley.
13. Enjoy your Mushroom Manti Dumplings with Garlic Yogurt and Tomato!
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