Turkish Manti (Mini Dumplings)

Előkészítés

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Elkészítés

Lépésről lépésre

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.

   Körülbelül 2 p

4. 4

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

   Körülbelül 15 p

   A szakács megjegyzése: 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.

   Körülbelül 30 p

   A szakács megjegyzése: 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.

   Körülbelül 5 p

   A szakács megjegyzése: Ensure the onion is very finely grated or minced to avoid tearing the dough.

7. 7

   Divide the rested dough into four equal pieces.

   Körülbelül 1 p

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.

   Körülbelül 10 p

   A szakács megjegyzése: 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).

   Körülbelül 5 p

   A szakács megjegyzése: 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.

    Körülbelül 10 p

    A szakács megjegyzése: 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.

    Körülbelül 20 p

    A szakács megjegyzése: 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.

    A szakács megjegyzése: 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.

    Körülbelül 30 p

14. 14

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

    Körülbelül 5 p

15. 15

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

    Körülbelül 2 p

16. 16

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

    Körülbelül 10 p

    A szakács megjegyzése: 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.

    Körülbelül 2 p

18. 18

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

    Körülbelül 2 p

19. 19

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

    Körülbelül 1 p

    A szakács megjegyzése: Be careful not to burn the spices.

20. 20

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

    Körülbelül 1 p

21. 21

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