Description
Red Kuri Squash and Goat’s Cheese Manti is a delightful Turkish-inspired vegetarian dumpling recipe featuring a smooth, flavorful filling of roasted red kuri squash and tangy goat cheese wrapped in homemade thin pasta dough. Boiled until tender and topped with fragrant garlic butter, paprika, creamy yogurt, and fresh herbs, this dish offers a perfect balance of savory and comforting fall flavors.
Ingredients
Scale
For the filling:
- 1 cup roasted red kuri squash (mashed)
- 1/2 cup goat cheese (crumbled)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1–2 tablespoons water (as needed)
For the topping:
- 2 tablespoons butter
- 1 clove garlic (minced)
- 1/2 teaspoon paprika or Aleppo pepper
- 1/2 cup plain yogurt
- Fresh mint or parsley (for garnish)
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough for 8–10 minutes on a lightly floured surface until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes to hydrate and relax.
- Prepare the filling: In a mixing bowl, blend the mashed roasted red kuri squash with crumbled goat cheese. Season with ground cumin, salt, and pepper, mixing until the filling is smooth and well combined. Chill the filling while rolling out the dough to maintain structure and flavor.
- Shape the manti: Roll out the rested dough on a floured surface until very thin, about 1/16 inch thickness. Cut into 2-inch squares. Place about 1/2 teaspoon of the filling in the center of each square. Bring the corners together, pinching tightly to seal each dumpling in a traditional manti shape or fold according to preference.
- Cook the manti: Bring a large pot of salted water to a rolling boil. Carefully drop manti into the boiling water in batches to avoid crowding. Cook for 3–4 minutes until the dumplings float to the surface and are tender throughout. Use a slotted spoon to remove and drain.
- Make the topping: In a small saucepan over medium heat, melt the butter. Add the minced garlic and paprika or Aleppo pepper, cooking for about 1 minute until fragrant and the garlic is lightly golden but not burnt.
- To serve: Arrange the cooked manti on a serving dish. Drizzle the hot garlicky butter over them, top each serving with a dollop of plain yogurt, and garnish with fresh mint or parsley for color and fresh herbal flavor.
Notes
- Roast the squash ahead of time to streamline preparation during cooking.
- You can freeze shaped manti and cook them straight from frozen; just add an extra minute to the boiling time.
- Make sure the dough is very thin for authentic texture and delicate dumplings.
- Use Aleppo pepper for a mild, fruity heat or substitute with paprika for a smoky flavor.
