When I was a kid, we almost never ate manti. Making it at home was so much work, we would usually just buy a bag of them at the church bazaar and enjoy them while they lasted. I made them once from scratch in college and fell in love with them all over again. This is short-cut manti, using pre-made eggroll wrappers, and it is just as tasty as the real thing. - Cave Cibum
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<br />I like to eat them straight out of the pan, while my mother likes to cook them again with chicken broth - steps for both are included. You can freeze the whole tray after its first bake, but it reheats better with the chicken broth preparation.

Read the recipe on Food52.com