Turkish Dumplings

Ingredients
For the dough:
4 cups flour
1 egg
1 cup warm water
1 tsp salt

For the filling:
250 g lean ground beef
1 onion
1 tsp black pepper
Salt to taste

For the sauce & topping:
1 tbsp butter
1 heaping tbsp tomato paste
250 g yogurt
1 garlic clove
Salt

Instructions

Mix the flour and salt in a large bowl. Add the egg and start mixing, gradually adding the warm water. Knead until you get a firm, non-sticky dough. Shape into a ball, cover with a damp cloth, and let it rest for 15–20 minutes.

Finely chop the onion. Combine it with the ground beef, black pepper, and salt to taste.

Divide the dough into 4 pieces. Take one piece, dust with flour, and roll it out thinly using a rolling pin (about knife-back thickness). Cut into small squares, place a tiny amount of filling in the center of each, and pinch the corners together to seal.

Place the shaped manti on a floured tray and put them in the freezer to prevent sticking. Repeat with the remaining dough.

Drop the manti into boiling salted water and stir gently. (The water will briefly stop boiling due to the cold manti.) Once it starts boiling again, reduce to medium heat and cook until the dumplings float to the surface. Taste one to check doneness.

Meanwhile, melt the butter in a small pan and sauté the tomato paste until fragrant. Crush the garlic and mix it into the yogurt with a little salt.

Serve the manti topped with garlic yogurt, then drizzle the tomato butter sauce over it. Finish with your favorite spices sautéed in butter if desired.

Enjoy. 🤍
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