Divide the dough in to 5 equal parts and proceed to roll it out.
Two options to roll the dough are by hand (roll with a lightly floured rolling pin to about 1/8-inch thickness) which is a great work out – or - by using a pasta machine.
If you use a machine follow the directions for your machine and take it down to the third to last setting on the machine, on an atlas brand roller it’s the number 7 setting. You should be able to barely see light though the dough.
Once the dough is rolled use a pastry cutter or pizza wheel and a ruler to cut the dough in to 1 ¼- inch (for canoe-shaped Manti) to 1 ¾-inch squares (for star-shaped Manti).
Put a large chickpea size ball of the meat in the center of the dough square and bring up two opposite sides and pinch them leaving the center where the meat is open. It should look like a little canoe, with the meat ball nestled in the middle. (Note: This is the more traditionally Armenian shape, but at the restaurant we do a shape that more resembles a star by bringing two adjacent corners together on the top of the meat ball then following with the other sides, this forms a little pyramid shape that slightly resembles a star.)
Note: When you are forming the dough and sticking the edges together, resist the temptation to wet the edges this just makes the dough super soft and hard to work with. I also find that dusting the fingers I am using to pinch the dough in a little flour helps the dough from sticking to me.
Once all the dough is formed arrange it on a large skillet in one flat layer with a little space between each dumpling. Bake in a hot oven 400 until the edges of the dough start to brown slightly, about 6 to 8 minutes. You want a nice golden brown color on the dough to give it the distinct flavor that makes Armenian Manti better than any other.
Once they are baked, remove it from the oven and pour on some stock just enough to come to the top edge of the Manti. Put it back in the oven for a minute or so to cook the dough and meat and to allow the liquid to absorb.
Special Note: Since Manti freezes well, you can let the baked Manti cool completely, place in freezer bags, and freeze until ready to serve. From this point you can serve it with any kind of sauce you choose. We like to do Yogurt Sauce.