Manti

Cut wonton wrappers in half to make rectangles. Cover with plastic wrap and set aside. Make filling. Mix all ingredients together until well blended. Set aside. Make tomato sauce. Warm veal or chicken stock in a small saucepan. In a small saucepan, scald milk over medium high heat. In another small saucepan, place flour and add warm milk a few tablespoons at a time, whisking vigorously to avoid lumps. When all milk is added, cook over low heat for 1 min, until thickened, and remove from heat. Gradually whisk in warm stock to make a smooth sauce. When sauce is smooth, stir in chopped tomatoes and cook for 3 min. Season with salt and pepper to taste and keep warm until ready to serve. Preheat oven to 375. Generously grease bottom of two 9x13 baking dishes with veg oil Arange cut wonton wrappers horizontally on a work surface. Place scant 1/2 tsp lamb filling into pasta rectangle. Moisten all edges of rectangle with water. Bring edges together and seal, pinching ends with a slight twist. Place manti in prepared baking dishes and bake uncovered 15 to 18 min or until edges are golden brown. Be careful not to overcook. While manti are baking, bring stock to a boil. When edges of manti are golden, take pan out of oven and pour in hot stock. Reduce heat to 300. Cover pan with foil and return it to oven and continue to bake for 15 to 20 min or until stock is absorbed. While manti finish baking, make sauces. For butter paprika sauce, combine melted butter and paprika until well blended. Keep warm until ready to use. For yogurt sauce, finely chop garlic and then smash it with side of a large knife to release oils. Combine with yogurt and set aside. For spice blend, mix spices together in a small bowl. To assemble final dish: Divide manti among 8 shallow soup bowls. Spoon 1/4 C warm tomato sauce over each and then drizzle with 2 tsp paprika butter sauce. Top with 2 T yogurt sauce and sprinkle with spice blend.