02 Feb Pan-Fried Manty with Mint Chermoula
This Pan-Fried Manty with Mint Chermoula recipe is a simplified and refreshed version of Central Asian traditional and much more elaborate Lamb Mantije dumplings. This time instead of making the dough from scratch I used gyoza wrappers and they tasted really good. In addition, it saved me a bunch of time in prep. This not a traditional way of making many, but the result will not disappoint! P.S. It’s ok if your dumplings will slightly have a small opening in the center. It will let the air escape and they will still hold their shape perfectly well!
Pan-Fried Manty with Mint Chermoula
For Mint Chermoula:
- 1 cup mint leaves
- 1 cup parsley leaves, cilantro, firmly packed
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 3 tablespoon lemon juice, or to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
For the Manty:
- 1 pack gyoza wrappers 24 pieces
- 1/2 pound ground pork
- 1/2 ground beef
- 1 large yellow onion finely grated
- 1 1/2 teaspoon salt
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 3/4 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- neutral oil for frying
- 1/2 cup whole milk plain yogurt for serving
- Harissa optional
- To make Mint Chermoula, place all the ingredients, except salt, in a food processor. Process until smooth. Season with salt and adjust other seasonings to taste. You can refrigerate this sauce in an air-tight container for 7 days.
- In a medium bowl, mix the ground pork, ground beef, finely grated onion, salt, and spices.
- To assemble the dumplings, place a tablespoon of the meat filling right in the center of your wrapper. Slightly brush the edges, or lightly spray the wrapper, with water. Fold the wrapper in half and pinch it to seal it in the middle. Then close two open sides to form a rectangle with 4 corners. Pinch the opposite corners together to create a rose-shaped dumpling.
- Heat the oil in a large non-stick or cast-iron skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 1 minute seconds. Add 1/3 cup water, cover the skillet with a lid and cook for about 3 minutes. Then remove the lid and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings.
- Spread the yogurt on a large serving platter and arrange hot manty on top. Drizzle with chermoula and harissa.
- If you want to save dumplings for later, place the dumplings on a lightly floured tray or cutting board and freeze. Once the dumplings are solid, put them in zip locks and store them until needed.