Manti Revisited

I love how easy and elegant this dish is, and perfect for appetizers... not to mention EASY!  It's basically 2 ingredients, the meat and then your wrappers, we're using wonton wrappers.

Start with your filling, you could use beef or lamb mince (ground)

Ingredients:

Wonton wrappers, about 1 package 

Filling: 

- 1 lb ground lamb

Salt & Black pepper to taste

Optional ingredients for filling: 

- Minced fresh mint, or a couple of flakes of dried mint

- onion or shallot, grated finely

- Garlic, minced

- Arabic Seven spice or a dash of allspice

Mix up your filling and then make tiny meatballs, a little bigger than the size of a malteser candy

It's easier if all your meatballs are made ahead and placed on a plate or your cutting board and then you begin filling.

Now grab a wonton wrapper and place a meatball in the middle then dip your finger in water and draw a line down both sides, fold in half sealing both ends and allowing the top to be open. The water keeps it sealed or you could make a slurry of water and flour as a sort of "Glue".  Hold both sides with thumbs and stand it up so that the opening is at the top and your meatball is kind of exposed.  Stand them all up in the pan as I've shown and then heat your oven to 400 and bake until tops and bottom are crispy. No oil is necessary as lamb is pretty oily in itself.
Once crispy remove from the oven and add about 1/2 cup broth to the pan and return to the oven, you want to soften up the wrappers a bit.

Serve on a place warm with the dip or topping of your choice. I go traditional with a whisked heated yogurt mixture and then a drizzle of warm garlicky olive oil with a dash of paprika and a handful of toasted pinenuts.

If you have any leftovers, just throw them in the fridge and the next day add to a pot of stock, they soften up nicely and you got a delicious wonton soup!