Weeks ago I made a take on mantoo, or manti, basically central Asian lamb dumplings. Using store-bought wonton wrappers, it took very little time to fold up these suckers, and I smothered them in yogurt-garlic sauce, paprika butter, and mint slivers. I think the toppings were what made them really delicious, as the recipe I used made a relatively bland lamb filling.
Since then I have begun testing my fillings by dropping a little ball of the meat mixture before folding dozens of dumplings. Happily, this resulted in super-succulent potstickers for a world-series game (before the Tigers blew it.)
