去年秋天和今年初，我是在一个巨大的包饺子球。我从包了饺子德国，乌克兰，Sweden，尼泊尔，andItalyand also made aChinese-styleone. I’ve even semi-joked that I should open a dumpling shop, where they are the only thing on the menu, with dumpling recipes from around the world being represented. You can’t say that it wouldn’t be unique.
不幸的是，由于东西大量，我博客的烹调部somewhat suffered this year. I simply was lacking in time and energy to spend my already limited free time cooking away in the kitchen. But since Thanksgiving here in the United States means (for most) a four day weekend, I finally got in some long overdue cooking. And I also succeeded in trying out a new dumpling recipe, manti (lamb dumplings) from火鸡。
面食面团是不是非常难以做出，特别是像我这样做是不使用立式搅拌器的。(I really need to get myself one of these; the problem is they’re so big and take up so much counter space when not in use!) I would recommend making the filling portion in advance as it took no more than 15 minutes and that’s one less thing to do (and dirty dishes to accumulate) during the dough making part of the recipe.
To make your own manti, clickherefor the recipe.
-I didn’t have the Baharat spice mix on hand and instead of making it myself, I used Turkish kofte seasoning instead. I think as long as you use spices that are both sweet (cinnamon and nutmeg) and savory (coriander and cumin), you should be good.
-If your food store doesn’t sell ground lamb (I had to go to my fancy mega one to get it), substitute ground turkey or beef.