Dumplings and filled pastries
Yaprak manti are made by rolling dough paper-thin, cutting it into small squares, and filling them with ground beef. The thin-rolling technique makes this a more skill-intensive recipe than other types of manti. Boil the dumplings and serve them with garlic yogurt and butter sauce.
Knead the flour, egg, water, and salt into a firm but elastic dough. Cover and let it rest for 20 minutes.
Mix the ground beef, grated onion, and black pepper thoroughly.
Dust the dough with flour and roll it paper-thin. Cut it into 3 cm squares. Place a little filling in the center of each square, bring the corners together, and seal.
Boil the manti in salted water for 12 minutes, then drain.
Mix the crushed garlic into the yogurt and spread it under the manti. Drizzle with melted butter and red pepper flakes, and serve.
Remember to salt the water when boiling the dumplings; otherwise, the dough may absorb water and become mushy. Allergens: wheat (gluten), eggs, and dairy.
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