Traditional Kayseri mantısı, where tiny squares of dough are sealed around a minced-meat filling and boiled, then drizzled with garlicky yogurt and sizzling butter sauce. Demanding skill with its dumplings small enough to fit on a spoon, this classic is the centerpiece of guest tables.
Knead the flour, egg, salt and warm water firmly into a smooth, firm dough. Cover and let rest for 30 minutes; this resting makes the dough easier to roll out.
Knead the lean ground meat thoroughly with grated onion, salt and black pepper. You can squeeze the onion lightly to remove excess liquid so the filling doesn't get too watery.
Roll the dough out as thin as possible and cut into small two-centimeter squares. Place a lentil-sized amount of filling in the center of each square and fold the four corners together in the middle to seal. Note: If the filling is too much, the mantı will open while boiling.
Bring salted water to a boil in a wide pot. Add the Mantı and boil, stirring occasionally, until the dough turns translucent and the pieces rise to the surface. Drain and place on a serving plate.
Mash the garlic into the yogurt and pour it over the Mantı. Melt the butter with the paste and add red pepper flakes, then drizzle the sizzling sauce over the yogurt. Garnish with dried mint and serve hot.
Important: Authentic Kayseri mantı (Turkish dumplings) is rolled very small; fitting forty pieces onto one spoon is the mark of quality. Contains gluten, dairy, and egg. You can freeze the shaped mantı on a floured tray before boiling, then take them straight from the freezer into boiling water whenever you like.
Kneading the mantı dough firmly keeps it from falling apart while boiling. Using the yogurt at room temperature and drizzling the hot sauce over it right at serving time gives the best flavor.
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