Mushroom Manti Dumplings

Method for mushroom manti dumplings

1. To make the dough, put ‘00’ pasta flour in a large bowl, stir a generous pinch of salt, and make a well in the middle. Add a beaten egg and olive oil, and mix together with a fork.
2. Add 1-2 tbsp warm water to help the dough come together if you need it – you might not need any water, or you might need it all.
3. Tip the dough on to a lightly floured work surface and knead until the dough is smooth and elastic – it shouldn’t be sticky. Put the dough back in the bowl and cover with a damp cloth. Leave to rest for half an hour while you make the filling.
4. Heat olive oil in a large frying pan on low-medium and add the onion, chestnut mushrooms and minced garlic. Stirring every now and then, until the mushrooms have leached out their water. Season generously with salt and pepper and add the ground cumin.
5. Increase the heat and continue to fry the mushrooms, stirring intermittently, until the moisture has evaporated and the mushrooms have started to colour. Add the sherry vinegar (1 tsp, plus more to taste) and a small handful of finely chopped flat leaf parsley. Stir until the herbs have wilted. Taste for seasoning and acidity and adjust if necessary, then spread the mixture on to a plate to cool.
6. On a lightly floured work surface, roll out the manti dough until it is about 2mm thick – it is easiest to cut if you try to stick to a roughly square shape. Keep lifting and rotating the dough as it gets bigger, to ensure it does not stick. Cut the dough into small squares of about 1.5 inches/4cm.
7. Place a small amount of filling in the centre of each square and fold the opposite edges in and pinch together firmly. You may need to lightly brush the rim of each dumpling with water before pinching, if your dough is too dry to hold together. Place each dumpling on a tray lightly dusted with semolina or flour. Once all the manti have been made, bring a large pan of salted water to boil.
8. In the meantime, make the yogurt sauce by stirring full fat Greek yogurt, minced garlic, a generous pinch of salt, and 2 tbsp warm water, to thin it. Set aside at room temperature.
9. Place the unsalted butter in a small pan over a low-medium heat to melt. Add the Aleppo pepper, stir to heat through, then take the pan off the heat.
10. Tip the manti into the boiling water and leave for about 3 minutes, or until they float to the top. Drain and divide between two dishes.
11. Arrange the yogurt sauce over the top, followed by the Aleppo pepper butter. Scatter over a small handful of flat leaf parsley, finely chopped, and serve immediately.