Manti Turkish Dumplings Yogurt

In a large bowl, combine flour and salt. Make a well in the center and add the egg and warm water. Gradually mix the wet ingredients into the flour to form a shaggy dough. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 20 minutes.

While the dough rests, prepare the filling. In a bowl, combine ground meat, grated onion, minced garlic, red pepper flakes, black pepper, and salt. Mix thoroughly until all ingredients are well combined. Set aside.

Divide the rested dough into 2-3 equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16 inch thick, into a large rectangle. Using a sharp knife or a pizza cutter, cut the dough into small squares, approximately 1-inch by 1-inch.

Place a tiny amount of the meat filling (about 1/4 teaspoon) in the center of each dough square. Bring opposite corners of the square together and pinch them firmly to seal, forming a small pyramid or boat shape. Alternatively, pinch all four corners together at the top. Repeat with the remaining dough and filling. Arrange the formed manti on a lightly floured tray to prevent sticking.

Bring a large pot of salted water to a rolling boil. Carefully add the manti to the boiling water, making sure not to overcrowd the pot; cook in batches if necessary. Boil for 8-10 minutes, or until the manti float to the surface and are tender. Use a slotted spoon to transfer the cooked manti to serving plates.

While manti cook, prepare the yogurt sauce by mixing plain yogurt with crushed garlic and salt. For the spiced butter, melt butter in a small saucepan over medium heat. Add red pepper flakes and dried mint (if using), stirring until fragrant, about 1 minute. Drizzle the garlic yogurt generously over the hot manti, then spoon the sizzling spiced butter on top. Serve immediately.