Kayseri Mantı (Turkish Dumplings)

Method

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1. 1Knead the flour, egg, salt and water for 8-10 minutes into a smooth, fairly firm dough. Cover and rest for at least 30 minutes; rested dough rolls out much more easily.
2. 2For the filling, knead the meat with the grated onion, salt and pepper. If the onion is very watery, squeeze it lightly first.
3. 3Divide the dough into 2-3 pieces. On a floured surface, roll each as thin as you can, about 1 mm, with a long thin rolling pin; you should almost see the counter through it.
4. 4Cut the dough into 2-2.5 cm squares with a knife or pizza cutter. Place a lentil-sized bit of filling, smaller than a chickpea, in the center of each.
5. 5Bring the four corners together in the middle and pinch the edges to seal each one into a tiny parcel. Set them on a floured tray without touching.
6. 6Whisk the yogurt with the garlic and leave at room temperature. For the sauce, melt the butter, add the paste and chili flakes and stir for 1 minute until foaming and fragrant.
7. 7Bring a large pot of salted water to a boil, add the dumplings and cook for 8-10 minutes, stirring gently now and then, until the dough is tender and they float.
8. 8Lift them out with a slotted spoon into bowls and add a ladle of the cooking water. Top with the garlic yogurt and spiced butter, sprinkle with mint and sumac and serve at once.