Prep 50 mins
Cook 15 mins
The name Tatar Boregi means "Dumplings of the Tatars" and supposedly were carried across Central Asia during the era of the Golden Horde (Genghis Khan) as dried dumplings which then could be added to boiling water for a quick meal. Since the Tatars once lived near the Gobi desert, these dumplings are probably similar to the jiaozi of China. Wonton wrappers are not traditional but they make the work so much easier.
- 1 (12 ounce) package wonton wrappers (3.5 x 3.5 inch squares)
- 2 cups lamb, minced or 2 cups ground lamb or 2 cups ground beef
- 1 1⁄2 cups onions, minced
- 1⁄2 cup parsley, minced
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups yogurt
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon cayenne pepper (depends on how hot you like it) or 1 teaspoon paprika (depends on how hot you like it)
- Combine filling ingredients (food processor works great) and chill.
- Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up.
- Place the manti on floured baking sheet. Repeat with the rest of the wrappers and filling.
- Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep them in the freezer at least for a day.
- When ready to cook, remove from bag and place on a plate an hour before cooking. Fill a large pot with water, add pinch of salt and 1 tbsp olive oil and bring to boil over medium high heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot.
- Cook for exactly 9 minutes and then drain. Put on plates.
- While the manti boil, fry the butter in a small pan mixed with the red pepper until browned. When ready to serve, put some garlic yogurt on top of the manti, then drizzle the fried butter over the top.