Turkish Manti

Ingredients

Instructions

0 of 7 steps complete

1. 1Mix flour with ½ teaspoon salt. Add egg and water and knead for 8–10 minutes until firm and smooth, adding a teaspoon of water at a time if too dry. Cover and rest for 30 minutes; the separate resting-time allowance is not active preparation.
2. 2Mix beef, squeezed onion, remaining salt and pepper. Keep filling refrigerated. Stir garlic into yogurt and keep chilled until serving.
3. 3Divide dough in half. Roll one half very thinly on a floured surface, keeping the other covered. Cut into 1½-inch squares and place about ¼ teaspoon filling in the center of each.
4. 4Pinch the four corners together firmly over the filling, sealing all edges into little parcels. Place on a lightly floured tray and repeat with remaining dough and filling; keep assembled dumplings covered and chilled if not cooking immediately.
5. 5Bring a large pot of water to a gentle boil. Cook dumplings in batches for about 8–12 minutes until dough is tender and the beef filling reaches 160°F (71°C). Check a dumpling from the largest batch and extend cooking if needed.
6. 6Meanwhile, melt butter over low heat. Cook tomato paste for 1 minute, then stir in paprika and 2 tablespoons dumpling water to make a spoonable sauce.
7. 7Drain dumplings and divide among bowls. Top with yogurt, butter sauce, mint and sumac. Refrigerate leftovers within 2 hours for up to 3–4 days, storing yogurt separately; reheat dumplings to 165°F (74°C).