Armenian Mushroom Manti

Ingredients

Armenian Mushroom Manti is a variation of the Russian dish Pelmeni s gribami. While both dishes feature dumplings filled with mushrooms, Armenian Manti incorporates the unique flavors and culinary traditions of Armenian cuisine. The Armenian version may include different herbs and spices, and the dough might be slightly thinner. Additionally, the serving style and accompaniments may vary, with Armenian Manti often being served with yogurt or butter. We alse have the original recipe for Pelmeni s gribami, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 2 cups (300g) mushrooms, finely chopped 2 cups (300g) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Yogurt or melted butter Yogurt or melted butter
• Fresh herbs for garnish Fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 62g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a skillet, sauté the onions and garlic until translucent. Add the mushrooms and cook until they release their moisture and become tender. Remove from heat and let it cool.
3. 3.
   In a separate bowl, mix the cooked mushroom mixture with parsley, dill, salt, and pepper.
4. 4.
   Roll out the dough on a floured surface until it is thin, about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a small spoonful of the mushroom filling in the center of each dough circle. Fold the dough in half, pinching the edges together to seal the dumplings.
6. 6.
   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 5-7 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
7. 7.
   Serve the Armenian Mushroom Manti hot, topped with a dollop of yogurt or a drizzle of melted butter. Garnish with fresh herbs.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.
• Fresh herbs — Use fresh parsley and dill for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the mushroom filling in advance and refrigerate it until ready to use.
• If you prefer a richer flavor, sauté the mushrooms in butter instead of oil.
• Experiment with different herbs and spices to customize the flavor of the filling.

Serving advice

Armenian Mushroom Manti can be served as a main course or as an appetizer. Arrange the dumplings on a platter and drizzle with melted butter or yogurt. Serve with a fresh salad or pickled vegetables on the side.

Presentation advice

Arrange the cooked Armenian Mushroom Manti on a serving dish, making sure to display their delicate folds. Garnish with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color.