Dumplings and filled pastries
Bafra manti is a regional dumpling from the Bafra district of Turkey’s Black Sea region. The dough is rolled thin, filled with ground beef, cut small, shaped by hand, and boiled. Serve with garlic yogurt.
Sift the flour into a bowl and make a well in the center. Add the egg, warm water, and salt, then knead until you have a smooth dough.
Cover the dough with a damp cloth and let it rest for 20 minutes.
Mix the ground beef thoroughly with the grated onion, salt, and black pepper.
Roll the rested dough thin and cut it into small squares. Place a pinch of filling in the center of each square and bring the corners together to form small dumplings.
Boil the dumplings in salted water for 10 minutes, until they float to the surface. Drain and transfer to a serving plate.
Pour the garlic yogurt over the dumplings. Melt the butter with the Turkish red pepper flakes, drizzle it over the top, and serve.
Roll the dough thin when shaping the dumplings. If it is too thick, the outsides may soften before the filling is cooked through. Contains allergens: wheat (gluten), egg, and milk (yogurt and butter).
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