Dumplings and filled pastries
Pan-browned manti are made by crisping the bottoms of ready-made mini Turkish dumplings in a skillet, then finishing them by steaming. It takes care to brown the bottoms without burning them while fully cooking the filling. Served with garlic yogurt and a butter sauce, manti can be packed in a container to take along as a meal.
Mix the yogurt with the crushed garlic and set it aside.
Heat the cooking oil in a skillet and arrange the dumplings in a single layer. Fry undisturbed for 5 minutes until their bottoms are deep golden and crisp.
Add the water and immediately cover the skillet. Steam over low heat for 10 minutes, until the water is fully absorbed and the dumplings are cooked through.
Melt the butter with the red pepper flakes and drizzle it over the manti. Add the garlic yogurt and dried mint, then serve.
Keep the lid ready when adding water to the pan to protect yourself from splattering oil. Do not shorten the steaming time, or the dumpling filling may remain undercooked. Allergens: gluten (dumpling dough) and dairy (yogurt and butter).
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