Wagyu Beef Manti

with Peas, Pickled Onions & Garlic Yoghurt

Wagyu Beef Manti

with Peas, Pickled Onions & Garlic Yoghurt
Method
Serves 4
Beef Filling

Combine ingredients in a bowl. Set aside until ready to use.

Garlic Yoghurt

Combine ingredients in a bowl, cover with plastic wrap and refrigerate until required.

Manti Dough

Combine ingredients in the bowl of an electric stand mixer. Using the dough hook attachment, knead at a low speed for 3-6 minutes until a smooth ball is formed. Cover with a tea towel and leave to rest for 30 minutes.

Once rested, sprinkle some flour on your work surface and on a tray. Flatten the dough on a tray with a rolling pin until 2mm thick.

Cut the dough into 15mm squares. Place a tiny amount of beef filling in the middle of each piece of dough, then bring up all four edges to make a diamond shape. Pinch the edges to seal them shut. Repeat this process until all filling has been used. Place the manti on the floured tray.

Bring a saucepan of boiling water to the boil over high heat. Add the manti and blanch for 2-4 minutes or until they start to oat on the surface.

Sauce

Melt the butter in a large frying pan over medium-high heat. Add the sausage and saute for a few minutes. Add the peas and baby pickled onions, and stir through. Add manti, but don’t discard the blanching water.

Put the capsicum paste in a bowl, add a ladleful of the manti blanching water and stir rigorously. Add this to the frying pan and allow to boil for two minutes.

To Serve

Divide the manti between four serving bowls. Top with some garlic yoghurt and mint leaves, sprinkle over some Aleppo pepper and serve.


Chef’s Tip: Get the kids involved in making these, as small hands are good for the job. They’re fiddly, so make a large batch and freeze the excess. These can be frozen if you want to prep them ahead of time, just freeze on a floured tray. When frozen, place in freezer bags.

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