Wednesday, January 20, 2010

Spicy Manty Recipe (for American Kitchens)

by Sheryl Abrahams, T-11

For those who like a little kick to their manty. Also good for RPCVs who have trouble re-creating their ejes’ (host mother's) dough:

•1 package frozen spinach, chopped
•1 tablespoon olive oil
•1 clove garlic, minced
•1 tablespoon Sriracha sauce*, or less for milder dumplings
•Pinch of salt
•1 package refrigerated wonton wrappers (usually found in the produce section of the grocery store, near the tofu)

Thaw the spinach and mix with the next four ingredients. Wet each wonton wrapper with a pastry brush, then fill and fold into the familiar manty shape. Spray down a stovetop steam insert with cooking spray, and arrange manty so that individual dumplings do not touch. Steam for about 10 minutes, in batches if necessary.
To balance the heat with a cool dipping sauce, mix 3 parts sour cream to 1 part cream cheese and add salt to taste.
*Sometimes referred to as “Rooster” sauce; it can be found in most grocery stores in a clear squeeze bottle with a green top and a picture of a rooster.

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