Swiss Chard Manti (Swiss Chard and Lor Cheese Dumplings)

Knead the flour, egg, salt, and water for 10 minutes to make a firm dough. Cover with a damp cloth.

Place half of one 4 ml measure of cooled filling on each square. Bring the four corners together in the center and press the edges twice to seal. The vegetable filling will still release some water as it boils; if the seal is loose, the dumpling will come apart.

Bring 3 liters of salted water to a boil and add the dumplings. Once they float, cook for 6 more minutes, then drain. Whisk the yogurt with garlic and spread it over the dumplings. Melt the butter, remove it from the heat, stir in the red pepper flakes, and drizzle over the top.