Mantı (مانتی) — Turkish Mini Dumplings with Garlic Yogurt and Paprika Butter

• 300 gall-purpose flour
• 4 gfine salt (about 3/4 tsp)
• 1egg (large, about 50 g without shell)
• 120 mlwater (lukewarm)
• 200 gground beef (85–90% lean)
• 80 gyellow onion (very finely grated or minced)
• 1 tspground black pepper
• 1 tspground cumin
• 1 tspAleppo pepper (or 1/2 tsp mild chili flakes)
• 400 gplain yogurt (full-fat, unsweetened)
• 10 ggarlic (finely grated, about 3 cloves)
• 60 gunsalted butter
• 2 tspsweet paprika
• 1 tspdried mint (optional)

Instructions

1. 1

   Make the dough by mixing the flour and salt in a wide bowl. Add the egg and 120 ml lukewarm water, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough on a clean surface for 8 minutes until smooth and elastic. Cover tightly and rest for 30 minutes so the gluten relaxes and the dough rolls thin without springing back.

3. 3

   Prepare the filling by combining ground beef, grated onion, salt, black pepper, cumin, and Aleppo pepper in a bowl. Mix for 1 minute until tacky and evenly seasoned, then cover and refrigerate while you roll the dough.

4. 4

   Divide the rested dough into 2 equal pieces to keep it manageable. Keep one piece covered while you roll the other into a thin sheet about 1.5 mm thick, lightly dusting with flour only as needed to prevent sticking.

5. 5

   Cut the dough into small squares about 2.5 cm by 2.5 cm using a knife or pastry wheel. Work in rows and keep the squares covered with a towel so they do not dry out while you fill.

6. 6

   Place about 2 g of filling (roughly 1/2 tsp) in the center of each square. Pinch two opposite corners together, then pinch the remaining corners to form a small bundle, sealing firmly so the dumplings do not open in the water.

7. 7

   Repeat with the remaining dough, rolling, cutting, and shaping until all mantı are formed. Arrange them in a single layer on a lightly floured tray to prevent sticking, and keep them covered while you bring the water to a boil.

8. 8

   Bring 2000 ml water to a steady boil in a wide pot and add 12 g salt. Add the mantı in batches, stirring gently for 10 seconds so they do not stick to the bottom, and return to a gentle boil.

9. 9

   Cook the mantı for 6–8 minutes, until the dough looks slightly translucent and the filling is cooked through. Reserve 120 ml of the cooking water, then drain the dumplings well.

10. 10

    Make the garlic yogurt by whisking yogurt, grated garlic, and 2 g salt until smooth. Loosen with 30–60 ml of the reserved cooking water if needed so it becomes spoonable but still thick.

11. 11

    Prepare the paprika butter by melting the butter in a small pan over medium-low heat until it foams. Stir in sweet paprika and Aleppo pepper for 20–30 seconds, keeping the heat low so the spices bloom without burning.

12. 12

    Plate the mantı immediately and spoon the garlic yogurt generously over the top. Drizzle with the hot paprika butter and finish with dried mint if using, then serve right away while the dumplings are tender and the butter is aromatic.