This light dumpling from the Yörük nomad kitchens of the Toros highlands pairs thin-rolled dough and a small amount of meat filling with an olive-oil yoghurt sauce instead of butter. Boiling it in a pressure cooker saves time when cooking for a crowd.
Knead the flour, egg, salt and lukewarm water into a smooth dough. Wrap it and rest for 20 minutes; rested dough resists less when rolled out.
Knead the mince together with the grated onion, salt and black pepper until the mixture is tacky.
Roll the rested dough thin and cut small squares. Place a little filling on each square and pinch the corners together in the middle to shape small dumplings.
Drop the dumplings into boiling water and close the pressure cooker's lid; once it starts hissing, cook for 12 minutes. This method keeps the water from running out and softens the dumplings much faster than usual.
Mix the strained yoghurt with crushed garlic and salt and pour it over the boiled dumplings. In a separate pan, heat the olive oil with the red pepper flakes and dried mint and drizzle it over the sauce.
Let the steam fully release from the pressure cooker before opening the lid; opening it too soon risks a burn. Allergens: contains wheat (gluten), egg and dairy (yoghurt).
If you can't find mince, you can make the same filling with finely chopped mushrooms; the cooking time stays the same, but reduce the salt by a pinch.
Admin DadaGastro · verified in test kitchenSos tarifte önerildiği gibi zeytinyağlı oldu ama ben tereyağlı sos beklediğim için hafif geldi, damak tadıma biraz sulu durdu. Yörük usulü olduğu belirtilmiş ama ailemde her zaman tereyağlı yapılırdı, bu yüzden beklentimle uyuşmadı.
Tarifte düdüklü tencerede 12 dakika yazıyordu ama benim mantılarımın ortası hâlâ hamur gibiydi, kapağı açıp 6 dakika daha kaynattım. Belki hamuru biraz daha ince açmalıydım, kalınlık konusunda emin olamadım.
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