Dumplings and filled pastries
In soup manti, the cooking water is not discarded; it is the soup itself. The dumplings are served in their cooking broth, topped with garlic yogurt and sizzling spiced oil. The key is to use a narrow pot and just enough water so the broth is flavorful. Dumplings boiled in a wide pot with plenty of water have a bland broth.
Knead the flour, egg, salt, and water for 10 minutes. The dough should be firm; since the manti stays in the water for a while, loose dough will fall apart.
Squeeze the liquid from the grated onion and knead it with the ground beef and spices. Keep the filling chilled until ready to use.
Divide the dough into three pieces and roll each to 1.5 mm thick. Cut 3 cm squares and spread them on a floured tray.
Place a chickpea-sized amount of filling on each square. Bring the four corners together in the center and pinch firmly to seal. Sealing is especially important for soup manti: an open dumpling will release its filling into the water and cloud the broth.
Bring 1,500 ml salted water to a boil in a narrow, deep pot. Add the manti and simmer over low heat for 12 minutes with the lid half open. The liquid will reduce and thicken slightly; do not drain it. Stir with a ladle without shaking the pot.
Whisk the yogurt with the crushed garlic. Add a ladleful of hot cooking broth and stir to warm the yogurt. Divide the manti and broth among bowls, then spoon the yogurt on top. Melt the butter and remove it from the heat. Stir in the mint and red pepper flakes, then drizzle over the bowls.
After mixing the dough, let it rest for 40 minutes; this is hands-off time. Serve soup manti immediately after transferring it to bowls, or the dough will absorb the broth, swell, and thicken the soup. Do not pour yogurt directly into the hot broth. First whisk a ladleful of hot broth into the yogurt to warm it, then add the yogurt to the bowl.
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