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Red Kuri Squash and Goat’s Cheese Manti Recipe

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3.8 from 86 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian

Description

This Red Kuri Squash and Goat’s Cheese Manti recipe features tender, roasted red kuri squash combined with creamy goat’s cheese, encased in a delicate homemade dough. The dumplings are boiled until they float and then pan-seared for a crisp, golden finish. Seasoned with cumin and garnished with fresh herbs, this dish offers a delightful blend of flavors and textures in every bite.

Ingredients

Scale

Squash Filling

  • 1 medium red kuri squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 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)
  • Fresh herbs (parsley or chives), for garnish

Instructions

  1. Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the diced red kuri squash in olive oil, salt, black pepper, and ground cumin, ensuring all pieces are well coated.
  2. Roast the Squash: Spread the seasoned squash evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and caramelized. Once done, allow it to cool slightly before proceeding.
  3. Make the Dough: In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Create a well in the center, then add the egg and water gradually, mixing until a dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic.
  4. Roll out the Dough: Divide the dough into four equal portions. On a lightly floured surface, roll out each portion to about 1/8 inch thickness, ensuring it is evenly thin.
  5. Cut Dough Circles: Using a 3-inch round cutter or glass, cut out circles from the rolled dough to form the manti wrappers.
  6. Prepare the Filling: In a bowl, combine the roasted red kuri squash with crumbled goat’s cheese. Adjust seasoning with salt and pepper if needed to enhance the flavor.
  7. Fill and Seal Manti: Place about one teaspoon of the filling onto the center of each dough circle. Fold the dough over to form half-moon shapes and pinch the edges firmly to seal the filling inside.
  8. Boil the Manti: Bring a large pot of water to a boil. Carefully drop the manti in batches into the boiling water. Cook for 5-7 minutes until the dumplings rise to the surface, indicating they are cooked through.
  9. Sauté the Manti: Heat butter in a skillet over medium heat. Add the cooked manti and sauté for 2-3 minutes on each side until they develop a golden-brown crust.
  10. Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped parsley or chives. Serve warm for the best taste experience.

Notes

  • If the dough is too sticky, add a little more flour during kneading.
  • Adjust water quantity slightly as needed to form a smooth dough.
  • Fresh herbs such as parsley or chives add a fresh contrast; feel free to experiment with mint or dill.
  • You can prepare the dough and filling ahead of time and refrigerate before cooking.
  • Ensure the dumplings are sealed well to prevent filling from leaking during boiling.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Boiling and Frying
  • Cuisine: Turkish

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Find it online: https://falafelsrecipe.com/red-kuri-squash-and-goats-cheese-manti-recipe/