Why You’ll Love This Recipe

This recipe combines the natural sweetness of roasted red kuri squash with the tangy richness of goat’s cheese, all encased in thin, tender dough pockets. The pan-frying step adds a wonderful golden crispness to the manti, elevating the texture and flavor. Perfect for those who love homemade dumplings with a twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium red kuri squash, peeled and diced
200g goat’s cheese, crumbled
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 cups all-purpose flour
1 large egg
½ cup water (more if needed)
1 tablespoon butter (for frying)
Fresh herbs (parsley or chives), for garnish

Directions

Prepare the Squash: Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, pepper, and cumin. Spread on a baking sheet.
Roast: Bake for 25-30 minutes until tender and caramelized. Let cool slightly.
Make Dough: In a large bowl, combine flour with a pinch of salt. Make a well in the center, add egg and water, and mix to form dough. Knead for 5-7 minutes until smooth.
Roll Dough: Divide dough into four portions. Roll each on a floured surface to about 1/8 inch thickness.
Cut Circles: Use a 3-inch cutter or glass to cut dough rounds.
Prepare Filling: Mix roasted squash and goat’s cheese in a bowl. Adjust seasoning.
Fill Manti: Place a teaspoon of filling on each round. Fold dough into half-moon shapes and pinch edges to seal tightly.
Cook Manti: Boil water in a large pot. Cook manti in batches for 5-7 minutes until they float.
Sauté: Melt butter in a skillet over medium heat. Add cooked manti and sauté until golden brown, 2-3 minutes per side.
Garnish and Serve: Transfer to a plate, garnish with fresh herbs, and serve warm.

Servings and Timing

Servings: About 24 manti (depending on size)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Swap goat’s cheese with ricotta or feta for a milder filling.
Add sautéed onions or garlic to the filling for extra flavor.
Serve with a dollop of yogurt or a drizzle of melted butter infused with herbs.
Experiment with spices like smoked paprika or coriander in the filling.
For a vegan option, substitute goat’s cheese with a plant-based cheese alternative.

Storage/Reheating

Store leftover manti in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or oven to restore crispiness.
Do not freeze after cooking; freeze uncooked manti on a tray before transferring to a bag for longer storage.

FAQs

Can I use other types of squash?

Yes, but red kuri’s sweet, nutty flavor works best. Butternut or kabocha squash can be good alternatives.

How thin should the dough be rolled?

Aim for about 1/8 inch thick to ensure tender but sturdy manti.

Can I make the dough ahead of time?

Yes, wrap tightly and refrigerate for up to 24 hours.

What if the dough is too sticky?

Add a little more flour during kneading until manageable.

Can I bake instead of sautéing?

Yes, baking at 375°F for 15-20 minutes until golden is a great option.

How do I prevent manti from sticking while boiling?

Add a splash of oil and stir gently during cooking.

Can I freeze manti before cooking?

Absolutely. Freeze on a tray, then transfer to a bag once firm.

What sauces pair well with this dish?

Yogurt sauce, garlic sauce, or a simple herb butter complement manti nicely.

Is this recipe gluten-free?

Traditional recipe uses wheat flour; substitute with gluten-free flour blend if needed.

Can I double the recipe?

Yes, just adjust ingredients proportionally.

Conclusion

Red Kuri Squash and Goat’s Cheese Manti are an elegant and flavorful dish that combines the sweetness of roasted squash with creamy cheese wrapped in delicate dough. Perfect for a special dinner or entertaining, this recipe is sure to impress with its balanced flavors and satisfying textures. Enjoy the process of making these beautiful dumplings from scratch and savor every bite!