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1
Make and Rest the Dough
45 Mins
Room temperature, about 20°C (68°F)
Tip the flour into a bowl, make a well, and add the beaten egg, 3 g of the salt and most of the lukewarm water. Mix into a firm dough, adding the last water only if it feels dry, then knead on a floured surface for about 8 minutes until smooth and springy. Cover with a cloth and rest for 30 minutes.
Knead until the dough feels like a firm earlobe — soft dough makes dumplings that burst.
Done when: The dough is smooth, firm and no longer sticky, and it holds its shape when pressed.
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2
Mix the Filling
10 Mins
Room temperature, about 20°C (68°F)
Combine the ground beef, grated onion, chopped parsley, the remaining 2 g of salt and the pepper in a bowl. Mix with your hands just until even — do not overwork it or the filling turns tough.
Squeeze the grated onion dry first, or the filling will be wet and the dumplings will leak.
Done when: The filling is soft, even and holds together when squeezed.
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3
Roll, Cut and Fold the Manti
45 Mins
Room temperature, about 20°C (68°F)
Roll the dough out on a floured surface until it is about 1 mm thin — you should almost see through it. Cut it into 2 cm squares. Put a pea-size piece of filling in the middle of each square, fold the corners up and pinch them together firmly to make a tiny purse. Keep the finished manti on a floured tray so they do not stick.
Work in small batches and keep the dough you are not using covered, or it dries out and cracks.
Done when: Each manti is a neat sealed purse, about the size of a fingernail, with no filling showing.
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4
Boil the Manti
10 Mins
Boiling water, 100°C (212°F)
Bring a large pot of salted water to a rolling boil. Drop in the manti in two batches so the pot stays boiling, and stir gently once so they do not stick. Cook for 8 to 10 minutes until they float and the dough is tender. Lift out with a slotted spoon and drain well.
Boil in batches — too many at once cools the water and the dumplings go gummy.
Done when: The manti float, the dough is tender with no floury bite, and the filling is cooked through.
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5
Make the Toppings and Serve
5 Mins
Butter melted, about 70°C (158°F)
Stir the minced garlic into the yogurt. Melt the butter in a small pan, take it off the heat and stir in the paprika until the butter turns deep red. Spoon the hot manti into warm bowls, cover generously with garlic yogurt, drizzle with the chilli butter and sprinkle with dried mint.
Take the butter off the heat before adding the paprika, or it burns and turns bitter.
Done when: The bowls are hot, the yogurt is cool and white, and the red butter pools on top.
auto_awesome Finishing Touches & Plating
Serve the manti at once in warm bowls, yogurt first, chilli butter last, with the dried mint scattered over the top.
Turkey
50m
