Small squares of dough are filled with ground beef, baked until golden, then simmered in meat stock. Unlike Turkish oven-baked manti, these Armenian dumplings are cooked in stock at the end for a juicier texture.
Knead the flour, egg, lukewarm water, and salt together, then roll the dough out thinly.
Cut the dough into small squares. Place some filling in the center of each and lightly pinch the corners together.
Drizzle with the melted butter and bake in a preheated oven until the dumplings are golden.
Pour the hot meat stock mixed with tomato paste over the dumplings and cook until the liquid is completely absorbed.
Serve hot with garlic yogurt.
Leave space between the dumplings on the baking sheet; pieces that touch may stick together and brown unevenly. Make sure the meat stock is boiling when you add it, or the dough may become firm. Allergens: contains wheat (gluten).
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