Turkish Manti (Mini Dumplings)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 2 min

4. 4

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

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: Ensure the onion is very finely grated or minced to avoid tearing the dough.

7. 7

   Divide the rested dough into four equal pieces.

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: 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).

   Ongeveer 5 min

   Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 20 min

    Tip van de kok: 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.

    Tip van de kok: 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.

    Ongeveer 30 min

14. 14

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

    Ongeveer 5 min

15. 15

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

    Ongeveer 2 min

16. 16

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

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 2 min

18. 18

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

    Ongeveer 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.

    Ongeveer 1 min

    Tip van de kok: Be careful not to burn the spices.

20. 20

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

    Ongeveer 1 min

21. 21

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