Unlike the broth-served Kayseri version, Sivas-style dry mantı is boiled, drained and then pan-tossed directly in butter. Served with garlicky yoghurt and a chili-mint sauce, it makes a filling addition to a brunch spread.
Knead the salt, flour, eggs and water together until you get a smooth, firm dough.
Finely chop the onion and combine it with the ground beef, pepper and salt to make the filling.
Roll the dough out thinly and cut it into small squares, put a little filling in the center of each and pinch the corners together to seal.
Boil the dumplings in salted water and drain them. Toss them in the butter, then serve drizzled with garlic-stirred yoghurt and a chili-flake and mint sauce.
Press the edges firmly when closing the dumplings; loosely sealed ones will open in the boiling water and lose their filling. Allergens: contains wheat (gluten), milk and dairy, and egg.
Unlike the brothy version, this recipe is pan-fried rather than served in broth; if you like, set aside a ladle of the boiling water and drizzle it over the sauce at serving for a moister result.
Admin DadaGastro · verified in test kitchenBrunch sofrasına yaptım, sarımsaklı yoğurdun üzerine gezdirdiğim pul biberli tereyağı gerçekten fark yarattı, klasik sulu mantıdan çok daha doyurucuydu.
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