Description
Red Kuri Squash and Goat’s Cheese Manti is a delightful dish featuring tender roasted red kuri squash combined with creamy goat’s cheese, wrapped in a homemade dough, boiled, then sautéed to golden perfection. This recipe yields 24 savory dumplings bursting with comforting flavors, perfect for a cozy meal or sharing with family and friends.
Ingredients
Scale
For the 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
For the Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
For Cooking and Garnish
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the diced red kuri squash with olive oil, salt, black pepper, and ground cumin to evenly coat. Spread the seasoned squash out in a single layer on a baking sheet for roasting.
- Roast: Bake the squash in the preheated oven for 25 to 30 minutes until the pieces are tender and slightly caramelized. Remove from the oven and let them cool slightly to handle.
- Make Dough: In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center and add the egg and water. Mix together to form a dough, then knead on a floured surface for 5 to 7 minutes until smooth and elastic.
- Roll Dough: Divide the dough into four equal portions. On a floured surface, roll out each portion to approximately 1/8 inch thickness to ensure thin but sturdy wrappers.
- Cut Circles: Use a 3-inch round cutter or glass to cut out dough rounds from the rolled dough. These will serve as individual manti wrappers.
- Prepare Filling: In a bowl, combine the roasted squash and crumbled goat’s cheese. Mix gently and taste to adjust seasoning if necessary.
- Fill Manti: Place about one teaspoon of the filling in the center of each dough round. Fold the dough over into a half-moon shape and pinch the edges firmly to seal the manti well, preventing filling from leaking out during cooking.
- Cook Manti: Bring a large pot of water to a boil. Cook the manti in batches, dropping them gently into the boiling water. Boil for 5 to 7 minutes, or until they float to the surface, indicating they are cooked through.
- Sauté: Meanwhile, melt butter in a skillet over medium heat. Remove the cooked manti from the water with a slotted spoon and add them to the skillet. Sauté the dumplings for 2 to 3 minutes on each side until golden brown and slightly crispy.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish generously with fresh parsley or chives and serve warm for the best experience.
Notes
- Adjust water quantity as needed when making dough; dough should be soft but not sticky.
- If you cannot find red kuri squash, butternut squash can be a good substitute.
- To prevent dough from drying out while working, cover unused dough portions with a damp cloth.
- For extra flavor, you can add minced garlic or a pinch of smoked paprika to the filling.
- Serve with a dollop of yogurt or a side salad for a complete meal.
