Manti, Turkish dumplings with yogurt and butter chili sauce

Ingredients:

Dough:

You can use dumplings wonton wrappers if you dont want to go thru the process of doing your own dough.

  • 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting

  • 1 large egg

  • 1/8 teaspoon kosher salt

Meat Filling

  • 1/2 pound ground beef or lamb (I use lamb)

  • 1 small onion, grated

  • 3 tablespoons minced parsley

  • 1 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 1 tsp grated nutmeg

Yogurt Sauce

  • 1 cup Greek yogurt

  • 1/2 teaspoon finely grated garlic

  • Kosher salt

Tomato-Butter Sauce

  • 4 tablespoons unsalted butter

  • 2 tablespoons tomato paste

  • 1 tps chili flakes

  • 1 teaspoon sumac or papikra

  • Dried mint and Aleppo pepper, for garnish ( I use fresh minced parsley)

Directions:

Step 1 Make the dough

In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours.

Step 2 Make the meat filling

In a medium bowl, combine all of the ingredients and mix well.

Step 3 Make the yogurt sauce

In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.

Step 4 Make the tomato-butter sauce

In a small saucepan, melt the butter over low heat. Stir in the tomato sauce and paprika and keep warm.

Step 5

Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.

Step 6

On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.

Step 7

In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint or fresh minced parsley and Aleppo pepper ( you can subsitute with papikra) and serve.

Clarissa Llenza