Description
This Red Kuri Squash and Goat’s Cheese Manti recipe combines tender roasted red kuri squash with creamy goat’s cheese, wrapped in handmade dough, boiled, and then sautéed to golden perfection. These bite-sized dumplings offer a delightful blend of flavors and textures, making them a perfect appetizer or a unique main dish. The recipe yields 24 servings and takes about 45 minutes from start to finish.
Ingredients
Scale
For the Roasted Squash Filling
- 1 medium red kuri squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 200g goat’s cheese, crumbled
For the Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
For Cooking and Garnish
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and diced red kuri squash with olive oil, salt, black pepper, and ground cumin, ensuring the pieces are well-coated.
- Roast: Spread the seasoned squash evenly on a baking sheet. Bake for 25-30 minutes until the squash is tender and caramelized. Once done, remove from the oven and let it cool slightly.
- Make the Dough: In a large mixing bowl, combine all-purpose flour with a pinch of salt. Create a well in the center, crack in the egg, and gradually add water while mixing to form a dough. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
- Roll Dough: Divide the dough into four equal portions. Roll each portion on a floured surface to about 1/8 inch thickness to ensure they are thin enough for wrapping.
- Cut Circles: Using a 3-inch round cutter or a glass, cut the dough into circles which will be used as the casing for the manti.
- Prepare Filling: In a bowl, combine the roasted squash with the crumbled goat’s cheese. Taste and adjust the seasoning if needed to balance flavors.
- Fill Manti: Place about a teaspoon of the filling in the center of each dough round. Fold the dough over to form half-moon shapes and carefully pinch the edges to seal tightly to prevent filling from escaping during cooking.
- Cook Manti: Bring a large pot of water to a boil. Gently drop the manti in batches into the boiling water. Cook for 5-7 minutes or until the dumplings float to the surface, indicating they are done.
- Sauté: Melt butter in a skillet over medium heat. Transfer the boiled manti into the skillet and sauté for 2-3 minutes on each side until they develop a golden brown crust.
- Garnish and Serve: Remove the manti from the skillet, arrange on a serving plate, garnish with fresh parsley or chives, and serve warm for the best taste experience.
Notes
- Ensure the dough is kneaded until smooth to make rolling and folding easier.
- If the dough feels dry, add water a tablespoon at a time to reach the right consistency.
- Roasting the squash enhances its sweetness and flavor, which complements the tanginess of goat’s cheese.
- Boiling followed by sautéing the manti gives them a delightful texture combination of soft inside and crispy outside.
- Serve immediately after cooking for the best flavor and texture, but leftovers can be reheated in a skillet.
