These Turkish dumplings are filled with boiled, mashed potatoes and plenty of sautéed onion. The potato starch helps bind the filling, but if the potatoes are mashed while hot, they become sticky and pasty. Let them cool until warm before mashing, then add cheese or butter to keep the filling from drying out.
Boil the potatoes with their skins on in enough salted water to cover them for 25 minutes. They are done when a fork slides into the center easily. Drain and peel them while they are still hot.
Knead the flour, egg, salt, and water for 10 minutes to make a firm dough. Shape it into a ball and cover it with a damp towel.
Finely dice the onion and sauté it in butter over low heat for 10 minutes. Mash the cooled potatoes with a potato masher or fork, then mix in the sautéed onion, fresh curd cheese, salt, and black pepper. Spread the filling on a wide plate and let it cool completely.
Divide the rested dough into four pieces. Roll each piece to 1.5 mm thick and cut it into 3.5 cm squares. Dust the squares lightly with flour.
Place half of a 4 ml measure of cooled potato filling on each square. Bring the four corners together in the center and press the edges to seal. The potato filling is bulkier than ground meat, so use a small amount to keep the dumplings from coming apart.
Bring 3 liters of salted water to a boil and add the dumplings. Once they rise to the surface, boil for 6 more minutes, then drain. Whisk the yogurt with the garlic and spoon it over the dumplings. Melt the butter, remove it from the heat, stir in the Turkish red pepper flakes, and drizzle it over the top.
The dough needs to rest for 40 minutes, and the potato filling must cool completely; neither wait is included in the recipe time. Boil the potatoes with their skins on. Peeled potatoes absorb water and make the filling runny. Do not blend hot potatoes; doing so breaks down the starch and makes the filling gummy.
Lor katmak dolguyu hafifletiyor, yalnız patatesle yaptığımda ağır gelmişti.
Patatesi haşlayıp iyice kurutmak gerekiyor, sulu püreyle mantılar haşlarken açıldı. Dolguya lor katarken peyniri iyice ezmek gerekiyor, iri lor parçaları haşlarken genişleyip mantıyı yırtıyor.
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