Description
This Red Kuri Squash and Goat’s Cheese Manti recipe offers a delicate twist on traditional dumplings. Filled with sweet roasted squash and creamy goat’s cheese, then boiled and pan-fried for a crisp finish, these handmade manti are a cozy, impressive dish perfect for special dinners or fall gatherings.
Ingredients
Units
Scale
For the Squash:
- 1 medium red kuri squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
For the Dough:
- 2 cups all-purpose flour
- 1 large egg
- 1/2 cup water (more as needed)
For Filling and Garnish:
- 200g goat’s cheese, crumbled
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, pepper, and cumin. Roast for 25–30 minutes until tender and caramelized.
- Make the Dough: Combine flour and salt, add egg and water, mix until a dough forms. Knead, rest for 10 minutes.
- Roll Out and Cut: Divide dough, roll thinly, cut into circles.
- Prepare Filling: Mash roasted squash with goat’s cheese until creamy.
- Fill and Seal: Place filling in dough rounds, fold into a half-moon, pinch edges.
- Cook the Manti: Boil manti for 5–7 minutes, then pan-fry until golden brown.
- Serve: Plate manti, garnish with herbs, and serve warm.
Notes
- You can freeze unboiled manti on a baking sheet for longer storage.
- Red kuri squash can be substituted with butternut or acorn squash.
- Serve with yogurt or brown butter sauce for added richness.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg
