Armenian Manti Recipe (Sini Manti/Baked Beef Dumplings)
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
1 hr
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Resting Time
30 mins
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
623 kcal
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Course
Main Course
Armenian Manti Recipe (Sini Manti/Baked Beef Dumplings)
Description
Armenian Manti Recipe (Sini Manti/Baked Beef Dumplings) features thin dough sheets made from eggs, water, olive oil, salt, and flour, rolled out and cut into small squares. These are filled with a mixture of ground beef, minced onion, parsley, kosher salt, paprika, and black pepper. The dumplings are assembled and placed in butter-greased baking pans.
Before baking, the manti are topped with a combination of chicken broth and water seasoned with salt and pepper, then baked in a 400°F oven until golden brown. Butter and aromatic spices like cinnamon, star anise, and bay leaf are used to flavor the dish, making the dumplings tender with a rich broth absorbing into the meat filling and dough.
The baked manti deliver a savory, slightly spiced flavor from the paprika and herbs, and a pleasing contrast between the crisp edges and tender centers. They pair well with yogurt-garlic sauce made from plain yogurt, garlic, and salt, offering a fresh and tangy complement.
The recipe includes tips for rolling dough with a pasta roller and freezing uncooked dumplings for later baking. It also notes salt type affects seasoning and emphasizes even baking for best results.
Ingredients
Dough:
- 2 egg large
- ¾ cup water
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 ½ cups all-purpose flour plus more as needed, 440 grams
Meat Filling:
- 1 pound ground beef 450 grams
- 1 onion minced (about ⅓ cup, small
- ¼ cup parsley chopped
- 2 teaspoons kosher salt
- 1 ½ teaspoons paprika
- ½ teaspoon black pepper ground
Yogurt-Garlic Sauce:
- 2 cups PLAIN yogurt
- 3 cloves garlic finely chopped or crushed
- kosher salt
To Finish:
- 4 tablespoons unsalted butter plus more for greasing pans, 57 grams
- 3 cups chicken broth low-sodium or chicken stock
- 1 ½ cups water
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- sumac for serving
Instructions
- Beat together the eggs, water, salt, and olive oil.
- To make the dough by hand, fill a large mixing bowl with the flour and make a well in the center. Add the wet ingredients to the well. Slowly incorporate the flour into the wet ingredients until a ball of dough is formed. Alternatively to make the dough in a stand mixer fitted with the dough hook attachment, add the flour to the mixer bowl, then add the wet ingredients and mix for 3 to 4 minutes until smooth and pliable. If the dough is sticky add a bit of flour as needed, and continue to mix/knead the dough until smooth. Cover the dough with a tea towel and set aside for 30 minutes.
- Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. Refrigerate until needed.
- Preheat the oven to 400°F and place the oven rack in the center of the oven. Grease 2 (13 by 9-inch) baking pans or 1 larger (13 by 18-inch) pan with butter and set aside.
- Using a hand-cranked pasta roller or a rolling pin, in batches roll out the dough until it's very thin, dusting the dough with flour as needed. If using the Kitchenaid pasta roller attachment, roll until #4 for thickness (see notes below).
- On a lightly floured surface, cut each strip of dough into 1 ½ inch squares. Place a ½ teaspoon of meat filling into the center of each square and pinch the two ends with your fingers to form a canoe-shaped dumpling.
- Repeat with the remaining dough and meat filling. Arrange the manti close together in the buttered pans. Dot the tops of the manti with bits of butter, and bake for about 40 to 50 minutes, or until golden brown.
- Meanwhile, mix the yogurt and garlic, and season with salt. Set aside.
- Add the chicken broth and water to a saucepan and season with salt and pepper. Bring to a simmer.
- When the manti are golden brown, remove the pans from the oven and ladle the broth mixture over the manti. The broth should fill the pan about ¾ of the way up the manti. Reserve the rest of the broth for serving.
- Return the pans to the oven and bake for 10 minutes longer until most of the broth is absorbed into the manti, and about ¼-inch of broth (or less) remains on the bottom and the manti have slightly plumped up. They will have a firmer than al dente texture, with a slight crunch at the ends, but you can bake them longer with the broth if you want a slightly softer texture.
- Remove the pans from the oven and serve manti in individual wide bowls, ladling some more of the hot broth over it. Top with yogurt-garlic sauce and sumac. Enjoy!
Notes
- Roll dough thin using a pasta roller, starting wide and progressively thinning; setting #4 on a KitchenAid attachment is recommended.
- Uncooked manti trays can be frozen after assembly, then thawed and baked later by finishing with broth and baking as directed.
- Dark pans brown the manti faster; reduce baking time accordingly to prevent burning.
- When baking multiple trays, distribute them between upper and lower oven racks, rotating halfway to ensure even browning.
- Use kosher salt as indicated; if substituting table salt, reduce the quantity due to its higher saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 68mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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