Turkish Manti (Boiled Dumplings)
Ingredients
- 200 grams Beef, (ground)
- 1/2 Onions, (grated)
- 1 tbsp Parsley, (finely chopped)
- 1/2 tsp Salt
- 1/2 tsp Whole cumin seeds
- 1 dash Pepper
- 200 grams White flour
- 1 Egg
- 50 ml Water
- 1/4 tsp Salt
- 500 grams Yogurt
- 3 clove Garlic
- 40 grams Butter
- 1/2 tsp Red chili pepper flakes
- 1 mint, Dried, (or fresh mint)
Directions
Knead the dough ingredients together while adjusting the consistency with water (until it reaches the firmness of your earlobes).Once the dough comes together, wrap with plastic wrap and let rest in the refrigerator for 30 minutes.
While the dough rests, mix the grated garlic into the yogurt to make the yogurt sauce.
Combine the filling ingredients and knead well.
Dust the dough with flour and roll it into a 1-2 mm thickness (this is easier if you divide the dough into 2-3 portions).
Cut the dough into 2.5 cm squares with a knife and top each square with a bit of the filling.
Seal up the squares.
You will be topping it with the yogurt sauce at the end, so you don't have to worry about making the shapes perfect.
Bring a large amount of water to boil and add 1 tablespoon salt (water and salt amounts not listed).
Put the manti dumplings into the hot water and continue boiling.
While the manti is boiling, melt the butter in a small frying pan.
Once it begins to sizzle, add the red chili pepper flakes.
When the manti rises to the surface of the water, transfer to a plate.
Top with the yogurt sauce and butter sauce, then garnish with mint to taste.