Turkish Manti (Mini Dumplings)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the flour and salt for the dough in a large bowl.

2. 2

   Make a well in the center and add the egg and warm water.

3. 3

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

4. 4

   Knead the dough for about 10-15 minutes until it is smooth and elastic.

   Ca. 15 min.

   Kokkens note: The dough should be firm, not sticky. Add a tiny bit more flour if needed.

5. 5

   Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

   Ca. 30 min.

   Kokkens note: Resting helps the gluten relax, making the dough easier to roll.

6. 6

   While the dough rests, prepare the filling by mixing the ground beef, grated yellow onion, black pepper, paprika, and salt in a bowl.

   Ca. 5 min.

   Kokkens note: Ensure the onion is very finely grated or minced to avoid tearing the dough.

7. 7

   Divide the rested dough into four equal pieces.

   Ca. 1 min.

8. 8

   On a lightly floured surface, roll out one piece of dough very thinly, about 1-2mm thick, into a large circle or rectangle.

   Ca. 10 min.

   Kokkens note: The thinner the dough, the more delicate the manti will be. Use plenty of flour to prevent sticking.

9. 9

   Cut the dough into small squares, approximately 2x2 cm (about 0.8x0.8 inches).

   Ca. 5 min.

   Kokkens note: A pizza cutter or sharp knife works well for this.

10. 10

    Place a tiny amount of the meat filling (about half a pea size) in the center of each dough square.

    Ca. 10 min.

    Kokkens note: Do not overfill, or the manti will be difficult to close and may burst during cooking.

11. 11

    Pinch the opposite corners of each square together to form a small parcel, ensuring the filling is completely enclosed.

    Ca. 20 min.

    Kokkens note: There are various ways to fold manti; the most common is to bring all four corners to the center and pinch them, then pinch the remaining open sides together.

12. 12

    Place the formed manti on a floured baking sheet or tray, ensuring they don't touch.

    Kokkens note: You can freeze uncooked manti at this stage for later use.

13. 13

    Repeat the rolling and shaping process with the remaining dough pieces and filling.

    Ca. 30 min.

14. 14

    Bring a large pot of salted water to a rolling boil.

    Ca. 5 min.

15. 15

    Carefully add the manti to the boiling water in batches, making sure not to overcrowd the pot.

    Ca. 2 min.

16. 16

    Cook for 8-10 minutes, or until the manti float to the surface and are tender.

    Ca. 10 min.

    Kokkens note: Do not overcook, as they can become mushy.

17. 17

    While the manti cook, prepare the yogurt sauce by mixing the plain yogurt, minced garlic, and salt in a small bowl.

    Ca. 2 min.

18. 18

    For the chili butter, melt the unsalted butter in a small saucepan over medium heat.

    Ca. 2 min.

19. 19

    Add the tomato paste, red pepper flakes, and dried mint to the melted butter and stir for 30 seconds until fragrant.

    Ca. 1 min.

    Kokkens note: Be careful not to burn the spices.

20. 20

    Remove the cooked manti from the water using a slotted spoon and drain well.

    Ca. 1 min.

21. 21

    Serve the manti immediately, topped generously with the garlicky yogurt sauce and a drizzle of the hot chili butter.