2cupsall purpose flour (plain flour Australia and UK) - all-purpose
1egg - lightly beaten
½teaspoonsalt
1poundground lamb (minced lamb)
⅓cupparsley - finely chopped
½cupyellow onion - diced
1teaspoonground black pepper - adjust for taste
1teaspoonsalt - adjust for taste
Sauce Ingredients
2cupsplain yogurt
1teaspoongarlic - minced
1teaspoonchilli flakes - adjust for taste
1teaspoonSumac
½cupmint - chopped fresh
Instructions
For Wrappers:
Mix the flour and salt in a bowl.
2 cups all purpose flour (plain flour Australia and UK), 1/2 teaspoon salt
Add egg and water, mixing well using your hands.
1 egg
Add more water to soften the dough, if needed.
Cover dough with a clean dish towel and set aside for 30 minutes.
For the Filling:
Combine diced onion, raw ground beef or lamb, onion, parsley and salt.
1 pound ground lamb (minced lamb), 1/3 cup parsley, 1/2 cup yellow onion, 1 teaspoon ground black pepper, 1 teaspoon salt
Mix well and set aside the meat mixture.
Divide dough into two pieces and lightly dust a work surface and dust rolling-pin with flour. Divide dough into 2 balls using half of the dough and the other half of dough covered in a bowl.
Roll into a rectangle, rolling the dough thin.
Cut into rolled dough into 2-inch squares with a knife.
Spoon meat filling in the center of each square.
Seal dumplings by gathering the edges of the dough and pinching them together at the top to form as if making won tons.
Place each finished manti on a floured platter and sprinkle flour each time over the finished manti to prevent it from sticking.
In a large pot, boil some water, then add a big pinch of salt. Gently drop manti into boiling water.
The cooked manti will float when done to the surface when done, about 9 to 10 minutes, check the dumpling while cooking. Do not overcook the dumplings. Drain well. Spoon the dumplings on a plate adding the toppings mixture. Garnish with chopped mint.
For Toppings:
Note: Do not burn the chili flakes.
In a small saucepan, heat oil at a low heat and add red pepper flakes until they start to colour the oil.
1 teaspoon chilli flakes
When oil is a light red, remove from heat and set aside,
Mix minced garlic into room temperature yogurt, add salt and a little water if yogurt is too thick.
1 teaspoon garlic, 2 cups plain yogurt
Serve dumplings warm with yogurt mixture sauce and red chili oil.
Place dumplings on a platter transfer to plates. Add yogurt sauce over the manti (dumplings) and drizzle with the hot pepper oil and fresh chopped mint for garnish and sprinkle sumac(optional).