What is red kuri squash manti?

Red kuri squash manti is a type of dumpling traditionally filled with roasted red kuri squash and creamy goat cheese. Its delicate dough envelopes the sweet and savory filling, often served with garlicky yogurt and topped with a spicy brown butter sauce, offering a comforting, flavorful dish with roots in Central Asian cuisine.

Where can I find red kuri squash for manti?

Red kuri squash is commonly available in farmers' markets, well-stocked grocery stores, and specialty produce vendors. You can also order it online from seasonal produce suppliers. Select squash with firm skin, vibrant orange color, and no soft spots for the best flavor and texture.

How do I prepare and cook red kuri squash for manti filling?

Peel, halve, and deseed the squash, then roast it wrapped in foil at 180°C for 30 minutes covered and 20 minutes uncovered until tender. After roasting, scoop out the flesh, press out excess moisture using a muslin cloth, and mix with fillings like goat cheese and spices before stuffing the dumplings.

Can I make red kuri squash manti dough at home without a pasta maker?

Absolutely. Roll the rested dough thinly on a floured surface using a rolling pin. Cut into small squares for filling without the need for specialized equipment. Keeping the dough thin but pliable is key to delicate and tender manti.

Red Kuri Squash Manti with Goat Cheese & Spicy Onions Recipe

Name: Red Kuri Squash Manti with Goat Cheese and Spicy Gochujang Onions Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Turkish
Ingredients: 250 g plain flour; 130 ml water; 1 tsp salt; 1 Red Kuri squash (approx. 800 g); 70 g soft, creamy goat’s cheese; 1 tsp sherry vinegar; 1 pinch grated nutmeg; Salt to taste; 2 cups Russet potatoes (optional for variation); 2 tbsp sesame oil (optional for variation); Ground coriander and cumin (optional for variation); 100 g chilled, diced butter; 4 g Aleppo chili flakes; 10 ml lemon juice; 8 g wild Turkish herb or thyme; 300 g Greek yogurt; 1/2 garlic clove, finely chopped

Ingredients

Scale

250 g plain flour
130 ml water
1 tsp salt

For the Filling:
1 Red Kuri squash (approx. 800 g)
70 g soft, creamy goat’s cheese
1 tsp sherry vinegar
1 pinch grated nutmeg
Salt to taste
2 cups Russet potatoes (optional for variation)
2 tbsp sesame oil (optional for variation)
Ground coriander and cumin (optional for variation)

For the Sauce:
100 g chilled, diced butter
4 g Aleppo chili flakes
10 ml lemon juice
8 g wild Turkish herb or thyme

Additional Ingredients:
300 g Greek yogurt
1/2 garlic clove, finely chopped

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Instructions

1. Roasting the Squash: Preheat the oven to 180°C. Halve and deseed the Red Kuri squash, wrap in foil, and roast for 30 minutes. Uncover and continue roasting for 20 more minutes until soft. Scoop out the flesh and drain using a cloth with weight on top.
2. Making the Filling: Combine the drained squash pulp with goat’s cheese, sherry vinegar, nutmeg, and salt until smooth.
3. Preparing the Dough: Mix the flour, salt, and water to form a dough. Knead briefly, then refrigerate. Roll out thinly and cut into squares.
4. Assembling the Dumplings: Place a spoonful of filling on each square of dough. Fold and seal. Boil in salted water or steam for three minutes until cooked.
5. Making the Sauce: Melt the butter over medium heat until brown. Stir in lemon juice, Aleppo chili, and herbs.
6. Serving: Layer garlicky yogurt on a plate, place manti on top, and drizzle with chili-infused brown butter.

Notes

📝 Prepare the dough up to two days in advance for convenience and to enhance flavor development.
🔍 Use a muslin cloth to ensure the squash pulp is thoroughly pressed for the perfect texture.
🌿 Substitute the wild Turkish herbs with thyme if they are unavailable.

Prep Time: 20 minutes
Dough Resting: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Boiling
Cuisine: Turkish
Diet: Vegetarian

Nutrition

Serving Size: 1 portion
Calories: Approximately 450 per serving
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 5g
Protein: 11g
Cholesterol: 45mg