Manti

• 1 1/2 cups yogurt
• 1 pound lean boneless lamb, preferably from the leg
• Salt and black pepper to taste
• 1 medium onion, roughly chopped
• 6 cups good stock of any kind (pages 160163)
• 1/2 recipe Wrappers for Vareniki, Pelmeni, or Pierogi (page 58) or Dumpling Wrappers (page 62), or about 25 store-bought wrappers
• 2 eggs, lightly beaten
• Minced fresh scallion or chives for garnish

1. Drain the yogurt in a cheesecloth-lined strainer while you prepare the dumplings.
2. Combine the lamb, salt, pepper, and onion in a food processor and pulse to chop coarsely; be careful not to over process.
3. Set a large pot of water to boil and add salt (if you have a large steamer, you can use this as well).
4. In a separate pot, warm the stock.
5. Place 1 to 2 teaspoons of the filling in the center of a wrapper, then brush the edges of the wrapper with the egg.
6. If you have circles, form half-moons; if you have squares, form triangles.
7. Press the seam tightly to seal; its best if no air is trapped between the filling and wrapper.
8. Set on a lightly floured plate or wax paper.
9. Proceed, cover and refrigerate for up to a day, or freeze for up to a week.
10. Boil the dumplings without crowdingyou may have to do this in batchesstirring occasionally, until heated through, about 10 minutes.
11. As they finish cooking, transfer them to the hot broth.
12. Just before serving, taste and adjust the broths seasoning.
13. Serve the manti in a bowl, with broth, garnished with some yogurt and scallion.

yogurt, lamb, salt, onion, kind, recipe wrappers, eggs, fresh scallion

Taken from www.epicurious.com/recipes/food/views/manti-385636 (may not work)