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Featured Recipe

Mint Manti (or Kreplach)

Serves 4
Freeze uncooked dumplings so you'll have a quick meal on a busy night. To serve, cook for a minute or two longer than fresh ones.

Prep time: 35 Minutes
Cook time: 2-3 minutes a batch

Ingredients:

To make the wrappers:

1. With ingredients assembled, opposite, spoonfuls of the meat mixture are doled out onto wonton wrappers.
2. Our writer, Tamara Holt, uses her fingertips to dab water along the edge of a wonton wrapper.
3. After moistening two consecutive edges of the wrapper, she folds the wrapper over the meat until the edges meet.
4. To make the finished kreplach, shown here, Tamara presses any air out from around the ball of meat and squeezes the edges of the dough together to seal.

To make the herb sauce:

1. Combine 2 of the scallions and ¹/₄ cup of the mint leaves, 3 tablespoons of the olive oil, and ¹/₄ teaspoon of the salt in the bowl of a food processor. Set aside.
2. To the unwashed bowl, add the remaining scallions, mint, salt, and olive oil, the egg, and the pepper. Pulse until chopped. Add the ground beef and pulse 5 or 6 times until just blended.
3. Divide the beef mixture into around 32 balls, using about 2 teaspoons of filling per ball. Working quickly, one at a time, place in the center of a wonton wrapper. Using fingertips or a small brush, dab water along two consecutive edges of the wraooer and fold the wrapper over the meat to seal. Continue with remaining balls and wanton wrappers.
4. Bring a large saucepan of water to a boil. Add about 8 wontons to the pan at a time, so they aren't touching. Return to boil, reduce heat, and simmer until wontons float to the top and dough is tender, about 2-3 minutes.
5. Serve in bowls of broth or tossed with a bit of cooking water and with herb sauce. Sprinkle with freshly ground black pepper.

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