Manti Turkish Dumplings Yogurt

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

While the dough rests, prepare the filling. In a medium bowl, combine ground meat, finely minced onion, 1/2 teaspoon salt, black pepper, and 1/2 teaspoon red pepper flakes if using. Mix well until all ingredients are evenly distributed.

Divide the rested dough into two equal portions. On a well-floured surface, roll out one portion very thinly, about 1-2mm thick, into a large rectangle. Using a knife or pastry wheel, cut the dough into small squares, approximately 1.5 cm by 1.5 cm.

Place a tiny amount of the meat filling (about 1/4 teaspoon) in the center of each dough square. Bring all four corners of the square together in the center and pinch them firmly to seal, creating a small boat-like or pouch shape. Ensure the filling is completely enclosed. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a rolling boil. Carefully drop the manti into the boiling water in batches to avoid overcrowding. Cook for 8-10 minutes, or until the manti float to the surface and the dough is tender. Remove with a slotted spoon.

While manti cook, prepare the sauces. For the yogurt sauce, whisk together plain yogurt, minced garlic, and 1/4 teaspoon salt in a bowl. For the butter sauce, melt butter in a small pan over medium heat. Add 1 teaspoon red pepper flakes and dried mint if using, and cook for 30 seconds until fragrant.

Arrange the cooked manti on a serving plate. Spoon a generous amount of the garlic yogurt sauce over the top. Drizzle with the hot spiced butter sauce. Serve immediately, perhaps with an extra sprinkle of dried mint or sumac for garnish.