Homemade Manti (Traditional Turkish Dumplings)

Make the Dough (30 minutes resting time): In a large bowl, whisk together the flour and salt. Create a well in the center and add the eggs and water. Mix with your hands, gradually incorporating the flour until a shaggy dough forms. Add more water, a tablespoon at a time, until the dough comes together into a smooth, elastic ball. Knead the dough on a lightly floured surface for 5-7 minutes. Cover with a damp cloth or plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax.

Prepare the Filling (20 minutes): Shred the onions using a box grater or food processor. Place the shredded onions in a colander or sieve set over a bowl. Press down firmly to extract as much juice as possible; discard the juice. In a medium bowl, combine the drained onion, ground beef (or lamb), salt, and pepper. Mix thoroughly with a spoon or your hands until the ingredients are well combined and the mixture is slightly mashed.

Shape the Manti (45-60 minutes): Lightly flour a clean work surface and a large plate or baking sheet. Divide the rested dough in half. Working with one piece at a time (keep the other covered), roll the dough on the floured surface into a very thin rectangle, as thin as possible without tearing. Using a sharp knife or pastry wheel, cut the rectangle into 2-inch squares.

Fill the Dumplings: Place about 1 teaspoon of filling in the center of each square. To form the manti, gather the edges of the dough and pinch them together at the top to form a small bundle or pouch. Alternatively, you can fold the square in half diagonally to form a triangle, pressing the edges to seal, and then bring the two corners of the long side together, pinching to secure. Transfer the filled manti to the prepared plate or baking sheet, and sprinkle with a little flour to prevent sticking.

Prepare the Pepper Oil (5 minutes): In a small skillet, heat the oil and red pepper flakes over low heat. Cook until the pepper flakes begin to infuse the oil and turn it a vibrant red, about 2-3 minutes. Be careful not to burn the pepper flakes. Remove from heat and set aside to cool slightly.

Make the Yogurt Sauce (5 minutes): In a small bowl, stir together the yogurt and minced garlic. For added flavor, you can also stir in 1 tablespoon of dried mint.

Cook the Manti (20-25 minutes): Bring a large pot of salted water to a rolling boil over medium-high heat. Gently add the manti to the boiling water, being careful not to overcrowd the pot. Cook until the filling is cooked through and the dough is tender, 20 to 25 minutes. The manti will float to the surface when they are done.

Serve (5 minutes): Drain the cooked manti thoroughly. Divide the manti among 4 plates. Spoon the yogurt sauce generously over the manti and drizzle with the pepper oil. Garnish with a sprinkle of sumac, if desired. Serve immediately and enjoy!