Manti

• 1 pound ground lamb
• 1 medium onion, finely chopped
• 1/4 cup finely chopped parsley
• 1 teaspoon allspice
• 1 teaspoon cayenne pepper (optional)
• salt and pepper
• 1/2 package eggroll wrappers
• small bowl of water
• 14.5 ounces chicken broth (optional)

1. Mix lamb, onion, parsley, and spices together. If you're unsure if it is spiced enough, you can fry up a little bit in a pan to get a taste. Cut each egg roll wrapper into 9 equal square pieces.
2. Roll a pinch of the meat mixture into a ball and place in the center of a piece of dough. With your finger, wet along two opposite sides of the dough and pinch together, forming a canoe shape with an open top. (The wet edge with press against itself, not against the other wet edge.) Place manti tightly together in a greased glass baking dish, open side up.
3. When you have filled the dish, bake at 350u0b0 for 20-30 minutes or until lightly browned.
4. (Optional step) Cook as directed above, then pour chicken broth over manti, cover with tin foil, and bake for another 15-20 minutes.

ground lamb, onion, parsley, allspice, cayenne pepper, salt, eggroll wrappers, bowl of water, chicken broth

Taken from food52.com/recipes/10959-manti (may not work)