Sinop Manti — Sinop-style Walnut and Ground Beef Dumplings

Sift the flour into a large bowl, make a well in the center, and add the egg, salt, and water. Knead with a fork at first, then by hand for 10 minutes. The dough should be slightly firmer than an earlobe; if dumpling dough is as soft as bread dough, it will tear when rolled.

Cut the dough into 3 cm squares. Place a chickpea-sized portion of filling on each square, bring the four corners together in the center, and pinch the edges closed. Sinop-style dumplings are cut into large squares with plenty of filling; if the seams are not sealed, the filling will escape into the boiling water.

Whisk the strained yogurt with the crushed garlic. Melt the butter in a skillet and cook the tomato paste for 1 minute. Remove from the heat, then stir in the mint and red pepper flakes; burned tomato paste tastes bitter. Spoon the yogurt over the drained dumplings first, then drizzle with the butter sauce.