Name: Manti (Armenian Dumplings)
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: All-purpose flour, or more as needed - 1 ⅔ cups; Egg - 1 large; Olive oil - 1 ½ teaspoons; Kosher salt - ½ teaspoon; Water, or as needed - 2 tablespoons; Ground beef - ½ pound; Finely diced onion - ¼ cup; Minced fresh parsley - 2 tablespoons; Smoked paprika - 1 teaspoon; Kosher salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Cayenne pepper - 1 pinch; Olive oil - 1 tablespoon; Crushed garlic - 1 clove; Tomato sauce - ½ cup; Chicken or beef broth - 2 cups; Salt and freshly ground black pepper to taste - 2 cups; Cayenne pepper to taste - 2 cups

Ingredients for - Manti (Armenian Dumplings)

1. All-purpose flour, or more as needed 1 ⅔ cups

2. Egg 1 large

3. Olive oil 1 ½ teaspoons

4. Kosher salt ½ teaspoon

5. Water, or as needed 2 tablespoons

6. Ground beef ½ pound

7. Finely diced onion ¼ cup

8. Minced fresh parsley 2 tablespoons

9. Smoked paprika 1 teaspoon

10. Kosher salt 1 teaspoon

11. Freshly ground black pepper ½ teaspoon

12. Cayenne pepper 1 pinch

13. Olive oil 1 tablespoon

14. Crushed garlic 1 clove

15. Tomato sauce ½ cup

16. Chicken or beef broth 2 cups

17. Salt and freshly ground black pepper to taste 2 cups

18. Cayenne pepper to taste 2 cups

How to cook deliciously - Manti (Armenian Dumplings)

1 . Stage

Combine 3/4 of the flour, egg, olive oil, salt, and water in a bowl. Mix with a fork, just like when making a pasta dough, until ingredients just come together. Continue mixing everything with your hands into a shaggy dough. Turn out mixture onto a floured surface and keep kneading until dough is nice and smooth. Add additional flour as needed. Cover and allow dough to rest on the counter for 30 minutes.

2 . Stage

Combine ground beef, onion, parsley, smoked paprika, kosher salt, pepper, and Armenian cayenne in a bowl. Mix with a fork at first, then use your hands until filling is well combined. Cover and chill in the refrigerator.

3 . Stage

Preheat the oven to 400 degrees C (200 degrees C). Grease a cast-iron skillet with olive oil.

4 . Stage

Lightly flour a work surface and set the dough on top. Cut dough in half and roll out one half as thin as possible into a large rectangle. Cut dough first into strips, then into 20 small rectangles, about 1.5 x 1.75 inches each. Reserve dough scraps in case there is left over filling to make extra manti. Repeat with second half.

5 . Stage

Use a teaspoon to portion out the filling, about 1/2 to 1 teaspoon per manti, and set into the middle of each dough rectangle (you can also use your hands to portion out the filling as shown in the video).

6 . Stage

Moisten the outer, shorter edges of each rectangle with a little bit of water on your fingertips, pick up a rectangle, and trap the filling inside by pinching both ends of the dough together, creating the classic "little man in the boat" design. Press dumpling together so manti will sit up straight in the skillet, making sure the dough at the ends is as thin as it is around the filling.

7 . Stage

Set manti inside the prepared skillet in such a way that there is still a little room between the dumplings as the dough will expand to about twice its size during cooking.

8 . Stage

Bake in the preheated oven on the center rack for 40 minutes.

9 . Stage

Meanwhile, heat olive oil in a pot over medium-high heat and cook garlic until fragrant, 20 to 30 seconds. Add tomato sauce and stir quickly. Add chicken broth and season with salt, pepper, and cayenne.

10 . Stage

Bring tomato broth to a simmer and turn off the heat.

11 . Stage

Ladle tomato broth over the manti and return to the oven for 15 more minutes. Chef John