Mantı — Beef Dumplings with Garlic Yogurt

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 270 g All-purpose wheat flour, including stated dusting flour
• 50 g Whole egg, raw, without shell
• 100 ml Water, plus extra for washing or soaking as directed
• 250 g Raw ground beef, 90% lean, 10% fat
• 80 g Onion, peeled
• 400 g Plain low-fat yogurt
• 8 g Garlic, peeled and minced
• 25 g Unsalted butter
• 3 g Paprika
• 1 g Ground black pepper
• 4 g Fine salt

Make it

Instructions

1. 1

   Mix 250 g flour, 50 g beaten egg, 100 ml water and 2 g salt into a firm dough. Knead 8 minutes, cover and rest 30 minutes. Reserve 20 g flour for rolling.

2. 2

   Finely grate onion, keeping its juice, and mix with raw beef, pepper and remaining 2 g salt. Keep filling chilled. In a separate clean bowl mix yogurt and minced garlic and refrigerate.

3. 3

   Roll dough in two batches to about 1–2 mm thick, using the reserved flour. Cut into 3 cm squares. Place a small pinch of filling, about 2 g, in each; pinch opposite corners together into sealed little parcels. Keep unused dough covered. Use all filling and dough; aim for roughly 140–160 small dumplings.

4. 4

   Bring a large pot of unsalted water to a gentle boil. Cook dumplings in batches for 10–14 minutes, stirring gently at first. Test a dumpling: dough must be tender and beef filling must reach 71°C. Floating alone does not prove doneness. Lift with a slotted spoon and drain.

5. 5

   Melt all butter gently and stir in paprika for 20–30 seconds without burning. Divide all cooked dumplings evenly among four bowls; top each with a quarter of the garlic yogurt and paprika butter. Cooking water is discarded; no extra salt or oil is included.