Michelin-Star Dumplings: Mantia

Welcome to brown butter heaven.

Nicholas Stefanelli of Philotimo in Washington, DC swung by the test kitchen to make his signature mantia: veal and sweetbread-filled dumplings draped in brown butter and served over yogurt.

First, we watch the truly, truly, satisfying visuals of Stefanelli mixing dough while he gives us a helpful tip on how not to make our dough too drywhich would end in disaster.

He then cooks the sweetbread and makes the dumpling filling before forming the tiny dumplings and cooking them.

And remember! The smaller you make em, the more you love who youre feeding.
View the recipe here: https://www.vice.com/en/article/g5v85y/veal-mantia-recipe

00:00 Making the dough
1:26 Making the veal filling
4:35 Forming the mantia
6:10 Cooking the mantia
7:40 Final plating and tasting


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