Mushroom Manti With Garlic Yogurt & Tomato Sauce

Ingredients

• 12 oz Mixed Mushrooms (mix of shiitake, button, and cremini, stems removed and finely chopped)
• 1 Yellow Onion (medium, diced)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 Tbsp Soy Sauce (regular or low‑sodium)
• 1 tsp Aleppo Pepper (mildly spicy, optional if unavailable use crushed red pepper flakes)
• 2 Tbsp Fresh Parsley (chopped, divided (half for filling, half for garnish))
• 1 tsp Salt (plus extra to taste)
• 1 cup Greek Yogurt (plain, full‑fat for richness)
• 2 cloves Garlic (peeled and finely grated)
• 14 oz Canned Crushed Tomatoes (one standard can)
• 0.5 tsp Dried Mint (adds grassy note to tomato sauce)
• 0.25 tsp Black Pepper (freshly ground)
• 20 Square Wonton Wrappers (keep covered with a damp towel to prevent drying)

Instructions

1. Prepare Mushroom Filling

   Trim the stems from the shiitake, button, and cremini mushrooms and finely chop them. Dice the onion. Heat the skillet over medium‑high until a hand held a few inches above the surface feels hot. Add olive oil, then the onion, cooking 1½–2 minutes until softened and lightly golden. Add the chopped mushrooms, season with 1 tsp salt, and sauté until the mushrooms release their moisture and it evaporates, about 5–7 minutes. Stir in soy sauce, Aleppo pepper, and half the chopped parsley; taste and add a pinch of pepper if needed. Transfer the filling to a bowl and let cool.

   Time: PT15M

2. Make Garlicky Yogurt Sauce

   In a mixing bowl combine Greek yogurt, grated garlic, and a pinch of salt. Stir until smooth. Adjust garlic or salt to taste.

   Time: PT5M

3. Prepare Spicy Tomato Sauce

   Pour the canned crushed tomatoes into a saucepan, add dried mint, black pepper, and a pinch of salt. Bring to a gentle simmer over low heat and cook, stirring occasionally, for 10–12 minutes until slightly thickened.

   Time: PT12M

   Temperature: low

4. Assemble Dumplings

   Lay a square wonton wrapper on a clean surface. Wet all four edges with a fingertip dipped in water. Place about 1 tsp of mushroom filling in the center. Fold opposite corners together, then bring the remaining two corners over to form a sealed parcel. Press the edges firmly to expel air and ensure a tight seal. Repeat with remaining wrappers, keeping them covered with a damp towel.

   Time: PT15M

5. Boil Dumplings

   Bring a large pot of salted water to a rolling boil (100°C). Gently drop the dumplings in batches, being careful not to overcrowd. Cook 1–2 minutes, or until the wrappers become translucent and the dumplings float to the surface. Using a slotted spoon, remove and place them on a plate, right‑side up.

   Time: PT5M

   Temperature: 100°C

6. Plate and Serve

   Spread a generous spoonful of garlicky yogurt on each serving plate. Arrange the boiled dumplings on top. Spoon the warm tomato sauce over the dumplings, drizzle any remaining yogurt around the edges, and garnish with the remaining fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

38 g

Fat

15 g

Fiber

5 g