Dumplings and filled pastries
This recipe combines the Turkish tradition of hand-rolled manti with a way to use leftover cooked meat. Cutting the dough into small squares and sealing them by hand helps keep the filling from falling out as the dumplings boil.
Knead the flour, egg, water, and salt into a smooth dough. Let it rest for 20 minutes.
Finely chop the leftover cooked meat and mix it with the onion and black pepper to make the filling.
Roll the dough thin and cut it into small squares. Place some filling in the center of each square and seal by hand.
Boil in boiling water for 10 minutes.
Serve with yogurt, melted butter, and red pepper flakes.
You can freeze the shaped manti before boiling and drop them directly into boiling water while still frozen. Contains wheat (gluten), egg, and dairy (yogurt, butter).
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