Nisha Parmar's Take on a Beloved Central Asian Dumpling, for a Crowd
A recipe for "Cheat Manti" from her debut cookbook, "Share"
**Just as a heads up: some of the links in this post are affiliate links, meaning I’ll earn a small commission at no extra cost to you if you decide to purchase the amazing books, ingredients, etc. through them. Thank you ever so much in advance for your support of this newsletter ❤️
The recipe box is a collection of recipes and techniques from my favorite cookbooks—everything from up-and-coming titles to tried-and-true favorites from my collection. (Though you may see some original recipes here from time to time, too 😉) You can check out TOD’s archive of past recipes here if you’re looking for some meal inspiration.
As a MasterChef alumna and private chef, Nisha Parmar knows a thing or two about cooking for a crowd—and making it seem effortless. The act of dreaming up a menu in your mind, gathering ingredients, and producing a variety of eye-catching dishes for the table with Fairy Godmother-like ease is an operation that certainly invokes trepidation and anxiety in some. But Nisha thrives on the creative process involved; to her, cooking for others is a “ceremonious art,” rooted in a philosophy that food is an expression of love, not to mention something that tastes so much better shared. This week’s dispatch comes from her debut cookbook, “Share,” a compilation of recipes for Asian-inspired dinner party fare, in addition to the wisdom she’s gained from years of experience in crafting extraordinary meals to impress your guests—minus the mental anguish, and most definitely without breaking the bank.
Read on for her recipe for “cheat manti,” a streamlined version of Central Asian favorite. Here, Nisha opts for store-bought frozen gyoza, or even pre-made fresh tortellini—an unconventional choice, sure, but these dumplings are finished off with the same luscious garlicky yogurt base, chili butter sauce made ruby red with Aleppo pepper, and fresh mint that normally makes manti what it is. (In other words, please put down your pitchforks and torches). Nisha writes that she holds absolutely no snobbery for good shortcuts or more accessible alternatives—in fact, she lives for it—especially when she’s feeding a group of people. This dish is shockingly easy to throw together; it’s in “Share’s” “Last Minute Guests” chapter for a reason.
Serves 2
20 frozen gyoza or 10 ½ ounces store-bought fresh tortellini
Sprinkling of dried or finely chopped fresh mint
For the yogurt sauce
1 garlic clove, crushed to a paste
10 ½ ounces Greek yogurt
Sea salt
For the chili butter
1 ounces salted butter
1 tablespoon Aleppo pepper (or chili flakes with a pinch of paprika)
2 tablespoons pine nuts (optional)
Mix the garlic into the yogurt, add salt to taste, and set aside.
Melt the butter in a pan until foaming and turning slightly brown, then add the Aleppo pepper and pine nuts (if using). Swirl around to combine, then take off the heat.
Prepare the gyoza or tortellini according to packet instructions. Grab a large platter, spread the yogurt mixture over the base, and place the gyoza or tortellini on top. Pour over the chili butter and sprinkle over the mint. Share and enjoy.
Recipe adapted from “Share: Asian-Inspired Dinner Party Dishes” by Nisha Parmar. Copyright © 2024. Used with permission of Hardie Grant Publishing. All rights reserved.