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1
Drain the yogurt in a cheesecloth-lined strainer while you prepare the dumplings.
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2
Combine the lamb, salt, pepper, and onion in a food processor and pulse to chop coarsely; be careful not to over process.
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3
Set a large pot of water to boil and add salt (if you have a large steamer, you can use this as well).
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4
In a separate pot, warm the stock.
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5
Place 1 to 2 teaspoons of the filling in the center of a wrapper, then brush the edges of the wrapper with the egg.
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6
If you have circles, form half-moons; if you have squares, form triangles.
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7
Press the seam tightly to seal; its best if no air is trapped between the filling and wrapper.
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8
Set on a lightly floured plate or wax paper.
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9
Proceed, cover and refrigerate for up to a day, or freeze for up to a week.
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10
Boil the dumplings without crowdingyou may have to do this in batchesstirring occasionally, until heated through, about 10 minutes.
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11
As they finish cooking, transfer them to the hot broth.
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12
Just before serving, taste and adjust the broths seasoning.
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13
Serve the manti in a bowl, with broth, garnished with some yogurt and scallion.
