Turkish Manti (Dumplings) with Yogurt & Tomato Butter

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Combine the flour, beaten egg, ½ tsp salt and 1 cup water in a large bowl. Knead for 8 to 10 minutes until firm and elastic.
2. Divide the dough into four equal pieces, wrap each in plastic wrap and refrigerate for 30 minutes.
3. In a medium bowl, mix the ground beef, grated onion, 1 tsp salt and 1 tsp pul biber until well combined. Set aside.
4. Lightly flour a large baking sheet. Roll one piece of dough into a sheet about 1/16 inch thick.
5. Cut the dough into 1-inch squares and place about ¼ tsp filling in the middle of each.
6. Pinch two opposite corners of each square together to form a small bundle and place it on the floured sheet.
7. Repeat with the remaining dough and filling. Dust the manti lightly with flour and toss so they do not stick.
8. Boil a large pot of salted water. Add the manti in batches, stirring occasionally.
9. Cook for 6 to 8 minutes, until they float and the dough is tender.
10. Lift out with a slotted spoon and toss with a little olive oil.
11. For the tomato butter, melt 3 tbsp butter over medium heat. Add 2 tbsp olive oil, 1 tbsp pepper paste and 1 tsp tomato paste, stirring to combine. Cook 1 to 2 minutes until fragrant.
12. Add 1 tsp pul biber and cook for another minute. Remove from heat and set aside.
13. For the garlicky yogurt, whisk 1 cup whole milk yogurt, ½ tsp salt, 1 grated garlic clove and 1 tsp dried mint. Taste, adjust seasoning and chill.
14. Spread yogurt on a plate, top with the manti and more yogurt, then drizzle with the tomato butter.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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