Dumplings and filled pastries
Designed for serving a crowd at a wedding feast, this method rolls the dough in large batches and cuts it into tiny manti less than 1 cm across. Make a large quantity at once, then freeze portions for lunchboxes.
Knead the flour, egg, warm water, and salt into a firm but elastic dough. Cover and let it rest for 20 minutes.
Mix the lean ground meat with the grated onion, salt, and black pepper.
Roll the rested dough until paper-thin and cut it into squares less than 1 cm across; the small size of wedding manti comes from this careful cutting.
Place a pinch of filling on each square and bring the four corners together in the center to seal.
Boil the sealed manti in salted water for 10 minutes, until they rise to the surface.
Heat the butter with the red pepper flakes and drizzle it over the drained manti. Serve with garlic yogurt and dried mint.
If you cannot seal all the dumplings at once, lightly dust the waiting ones with flour and cover them with a damp cloth so they do not dry out. Allergens: wheat (gluten), eggs, and dairy.
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