Using 1/8 teaspoon measuring spoon, place scant 1/4 teaspoon ball of meat filling in center of each strip of dough. Working one at a time, using lightly floured hands and fingertips, lift strip of dough in hands and fold in half loosely over filling lengthwise. Pinch sides of dough together, working your way toward filling to enclose it (do not seal dough across top and do not push ball of filling up and out of dumpling). Place manti on lightly floured counter and then gently pinch ends between fingers to form flat-bottomed, stable canoe shape. Transfer to prepared baking sheet and repeat with remaining strips of dough. Using fingertips, gently press meat filling into manti to make them flush with top of dough. Repeat steps 7 through 14 with another quarter of dough (if rolling by hand, repeat steps 7, 13, and 14). Place baking sheet of manti in oven and bake until lightly and evenly golden brown, 25 to 30 minutes. Transfer baking sheet to wire rack and allow to cool to room temperature.
