Manti Turkish Dumplings Yogurt

In a large bowl, combine flour, egg, warm water, and 1 teaspoon salt. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.

While the dough rests, prepare the filling. In a medium bowl, combine ground meat, grated onion, 1/2 teaspoon salt, black pepper, and paprika. Mix well until all ingredients are evenly distributed. Do not overmix.

Divide the rested dough into 3-4 equal portions. On a lightly floured surface, roll out one portion very thinly, about 1/16 inch thick, into a large rectangle. Using a sharp knife or pastry wheel, cut the dough into small squares, approximately 1 inch by 1 inch.

Place a tiny amount of 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 boat or purse shape. Repeat with remaining dough and filling. Place finished manti on a floured baking sheet to prevent sticking.

Bring a large pot of salted water to a rolling boil. Carefully add the manti to the boiling water in batches if necessary, to avoid overcrowding. Cook for 8-10 minutes, or until the manti float to the surface and the dough is tender. Drain well.

While manti cooks, prepare the sauces. For the yogurt sauce, combine plain yogurt, minced garlic, and a pinch of salt. Mix well. For the butter sauce, melt butter in a small pan over medium heat. Add red pepper flakes and dried mint, stirring for 30 seconds until fragrant. Be careful not to burn the spices.

Arrange the hot, drained manti on serving plates. Spoon a generous amount of garlic yogurt over the manti, then drizzle generously with the hot spiced butter sauce. Serve immediately and enjoy this authentic Turkish delight.