Dumplings and filled pastries
These breakfast dumplings pair a feta filling brightened with lemon zest and mint with thinly rolled dough. Their small, tightly pleated edges take a little practice.
Knead the flour, egg, water and salt into a smooth dough.
Mix the crumbled Turkish white cheese with the lemon zest and mint.
Roll the dough into thin rounds and spoon filling into the center. Gather the edges into small, closely spaced pleats and seal firmly.
Boil the dumplings in salted water for 8 minutes, until they float, then drain.
Keep the pleats small and close together to prevent leaks; wider folds may open up during boiling. Allergens: contains wheat (gluten), milk and dairy products (white cheese), and eggs.
Nane bulamadığım için yerine taze dereotu kullandım, limonla birlikte yine ferah bir tat verdi ama Yunan mutfağının klasik kokusu biraz eksik kaldı. Kıvrım tekniği ilk denemede zor geldi, ikinci partide kolaylaştı.
Limon kabuğu rendesi fetanın tuzluluğunu gerçekten güzel dengeledi, kıvrımları sıkı tutmayı başarınca hiçbir mantı açılmadı.
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