Preparation

Making manti for one is admittedly ridiculous. They're tiny, labor-intensive, and traditionally made in huge batches. But there's something meditative about folding dumplings while listening to a podcast on a quiet evening. Plus, brown butter sage sauce makes everything worth it.

The Tiny Dumpling Project

1. Make the dough: mix flour, egg, and salt until a stiff dough forms. Knead for 3 minutes, wrap in plastic, and rest for 30 minutes.
2. Prepare the filling: mix ground meat with minced onion, cumin, salt, and pepper.
3. Roll the dough paper-thin on a floured surface. Cut into 1-inch squares (you'll get about 24-30).
4. Place a tiny amount of filling (about 1/4 teaspoon) in the center of each square. Fold two opposite corners to the center and pinch, then fold the other two corners up and pinch again, creating a little purse.
5. Bring a pot of salted water to a boil. Gently add your manti and cook for 8-10 minutes until they float and the meat is cooked through.
6. While they cook, make the brown butter sage sauce: melt butter in a small pan over medium heat, add sage leaves, and cook until the butter turns golden brown and smells nutty.
7. Drain the manti gently and transfer to a shallow bowl. Pour the brown butter sage sauce over them, top with Parmesan and red pepper flakes.

Reality Check: This will take an hour. Put on a good playlist, pour yourself a glass of wine, and enjoy the process. This is cooking as meditation.