Chicken Pistachio Manti

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  • vegetable oil
  • 1 large diced sweet onion
  • sugar
  • salt to taste
  • black pepper to taste
  • 1 pound ground chicken
  • crushed pistachio kernels
  • Optional: fresh currants OR dried currants that have been soaked for a bit
  • paprika to taste
  • rosemary needles to taste
  • 40-50 won-ton wrappers
  • 1 egg
  • 1 quart plain whole-milk yogurt (not Greek style)
  • 4-5 cloves of garlic, crushed
  • honey
  • Crushed chili red pepper

Start by making the manti filling. Warn some oil in a pan over medium heat. Start browning the onions. Add a little sugar, salt, and black pepper.

Once the onions start to become translucent, add in the ground chicken. Continue to brown.

Add in 1/2 cup to 1 cup of crushed pistachios (leaving some aside for the yogurt), and optional currants.

Season to taste with paprika, rosemary, and salt and pepper to taste. Remove the filling from the heat.

Lay the won-ton wrappers out. Put 1-2 teaspoons of the filling in each won-ton wrapper. Along the inside of each of the four sides of each won-ton wrapper, smear some egg with your finger. Then fold the wrapper as you like, and seal each wrapper.

Bring a pot of salted water to boiling. Meanwhile, prepare a yogurt sauce. Combine the yogurt with crushed garlic (possibly micro-waved a minute or two to mellow it), some salt, and remaining crushed pistachios. Add honey to taste.

When the water is boiling add the manti. Bring back to boiling, and cook for 10-20 minutes.

Make some chili oil. Heat an ounce of vegetable oil over medium heat, with 1 tablespoon of crushed red chili pepper.

Drain the cooked manti. Plate the manti, and pour the yogurt sauce over the manti.

Serve immediately, with chili oil on the side (for people to put over their own plate).

Serves: 8+

Preparation time: 90 minutes