Manti (Turkish Dumplings with Yoghurt and Paprika Butter)

Dough

• 300 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 120 ml Water

Filling

• 1 medium Yellow onion
• 250 g Minced lamb
• ½ tsp Black pepper

To serve

• 350 g Greek yogurt
• 3 cloves Garlic
• 80 g Unsalted butter
• 2 tsp Sweet paprika
• 2 tsp Dried mint

1. Put the flour and salt in a mixing bowl and make a well. Add the egg and water, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and firm. Cover and rest for 30 minutes at room temperature.
2. Meanwhile, grate the onion on the coarse side of a grater into a bowl, then stir in the minced lamb, black pepper and a pinch of the salt. Mix until evenly combined and slightly tacky. Keep chilled while you roll the dough if your kitchen is warm.
3. Heat the oven to 180°C (355°F) and lightly butter a baking tray using a little of the unsalted butter. Divide the dough into 2 pieces, keeping one covered while you work. Roll the dough very thin on a lightly floured surface, aiming for about 1 mm thickness.
4. Cut the dough into small squares, about 3 cm. Place a tiny amount of filling in the centre of each square, then pinch the corners together to form a little parcel, sealing well. Arrange the manti on the tray as you go, leaving a little space between them.
5. Bake the manti for 15 to 20 minutes until the bottoms are lightly golden and the tops look dry. While they bake, bring a large pot of well-salted water to the boil. Tip the baked manti into the boiling water and cook for 6 to 8 minutes until the dough is tender and the filling is cooked through.
6. While the manti cook, whisk the Greek yogurt with the garlic and a pinch of salt until smooth. In a small saucepan, melt the remaining butter over low heat, then stir in the sweet paprika and warm for 30 to 60 seconds until fragrant, without letting it brown. Keep both ready by the hob.
7. Drain the manti well and divide between bowls or plates. Spoon over the garlicky yogurt, then drizzle with the warm paprika butter. Finish with the dried mint and serve straight away.

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