Manti Turkish Dumplings Yogurt

In a large bowl, combine flour, salt, eggs, and warm water. Mix until a shaggy dough forms. Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the filling. In a medium bowl, combine ground meat, finely grated onion, salt, black pepper, and optional red pepper flakes. Mix thoroughly with your hands until all ingredients are well combined. Do not overmix.

Divide the rested dough into 3-4 equal portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16 to 1/8 inch (1.5-3 mm) thick, into a large rectangle. Using a knife or pizza cutter, cut the dough into small squares, approximately 1 inch (2.5 cm) per side. Repeat with remaining dough portions.

Place a tiny amount (about 1/4 teaspoon) of the meat filling in the center of each dough square. To shape, bring all four corners of the square together in the center and pinch them firmly to seal, creating a small bundle. Alternatively, you can fold it into a triangle and pinch the edges. Place shaped manti on a lightly floured tray to prevent sticking.

Bring a large pot of salted water to a rolling boil. Carefully drop the manti into the boiling water, making sure not to overcrowd the pot. Cook for 8-12 minutes, or until the manti float to the surface and the dough is tender. Remove with a slotted spoon and drain well.

While manti cooks, prepare the sauces. In a small bowl, whisk together the plain yogurt and minced garlic. Season with a pinch of salt. In a small saucepan, melt the butter over medium-low heat. Add red pepper flakes and dried mint, and cook for about 30 seconds until fragrant, being careful not to burn the spices.

To serve, arrange the hot, drained manti on individual plates or a large serving platter. Spoon a generous amount of the garlic yogurt sauce over the manti. Drizzle the warm chili butter sauce over the yogurt. Garnish with additional dried mint or fresh mint leaves if desired. Serve immediately.