Dumplings and filled pastries
These dumplings get their name from how they are sealed: dough circles are draped over the back of a teaspoon, filled, and closed by pressing the edge against the spoon. Compared with sealing each dumpling by hand, this is faster and produces evenly sized pieces that cook at the same rate.
Knead the flour, egg, salt, and water for 10 minutes. The dough should be firm; these spoon-sealed dumplings have thick edges, and soft dough will swell and burst while boiling.
Grate the onion and squeeze out its liquid thoroughly. Knead it with the ground beef, finely chopped parsley, salt, and black pepper. Refrigerate until ready to use.
Divide the dough into three pieces and roll each one to 1.5 mm thick. Cut 6 cm circles with the rim of a 200 ml measure. Gather the scraps and roll them out again.
Drape a dough circle over the back of a teaspoon, place a chickpea-sized amount of filling in the center, and fold the dough over the spoon. Press the edges against the side of the spoon to seal, then gently turn it to release the dumpling. If the edges do not seal fully, dip your finger in water and moisten them.
Bring 3.5 liters of salted water to a boil. Add the dumplings and stir once. After they rise to the surface, boil for 7 more minutes. Because the edges are thick, cut one open to check that the folded seam is cooked through too.
Whisk the yogurt with the crushed garlic. Cook the tomato paste in butter over low heat for 1 minute. Remove from the heat and stir in the dried mint. Drain the dumplings and top first with yogurt, then with the butter sauce.
Let the dough rest under a damp cloth for 40 minutes; this is inactive time. Dip the spoon in cold water occasionally: dough will not stick to wet metal, but it can stick to dry metal. Take the yogurt out of the refrigerator half an hour before serving.
Haşlama suyundan bir kepçe alıp yoğurda kattım, sos ılık oldu ve mantıyı soğutmadı.
İyi bir alışkanlık. Yoğurdu doğrudan soğuk koymak hem mantının sıcaklığını düşürüyor hem tereyağını dondurur.
Salçalı yağı fazla kızdırdım, salça yandı ve acımsı oldu. Ateşten alarak katmak gerekiyormuş.
Kaşıkla kapatmak gerçekten hızlı, tek tek elde kapatmaya göre yarı sürede bitti. Hamuru en az yarım saat dinlendirmek de gerekiyor, dinlenmemiş hamuru açarken sürekli geri çekilip kalın kalıyor.
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