Manti: A Turkish Delight
Last night I was at a cooking party and the theme was Turkish food. When I learned of the theme, I immediately thought of making manti or meat filled dumplings. I found a recipe online and winged the instructions as I was making them. I had some trouble rolling out the dough, the manti needed more salt, and it seemed to have taken a very long time. Although everyone seemed to have enjoyed the dumplings, I wanted to improve my skills. Since I still had meat filling, I decided to give myself a manti mulligan and have a do over this evening.
Ingredients:
2 cups flour
2 eggs
1/4 cup of water
1/2 cup of ground beef
1/2 cup of finely chopped onions
8 oz of plain yogurt
1 clove minced garlic
salt and pepper
2 tbsp of your favorite chili oil
Directions:
1. To make the dough, pour two cups of flour and 1/2 tsp salt in a mixing bowl. Add 2 eggs and blend together with your hands. Once eggs are mixed in you, will need to add approximately 1/4 of water to get the dough to form a ball and not stick to your hands. If it gets too wet, add a little more flour. If it gets too dry, add a little more water. Once you get the dough to the correct consistency, cover your bowl with Saran Wrap and set aside for at least 30 minutes.
2. Using a cheesecloth or a lot of paper towels, squeeze out the water content from the finely chopped onions. In a bowl, mix the onions to your ground beef and then season with salt and pepper.
3. With some practice with my friend’s late father’s pasta maker last night, I did not have to pull out a rolling pin this evening. Divide the dough into four pieces using one piece at a time. Put the remaining dough back in the bowl covered with the Saran Wrap. This keeps the dough from drying out. Roll out the dough in a pasta maker on a thin setting or as thin as you can get with a rolling pin.
4. On a floured surface, using a pastry cutter or a knife, cut the sheets into 1 x 1 inch squares.
5. Fill each pasta square with a small dab of the meat filling.
6. One at a time, take a meat filled square and pull each of the four corners diagonally to the center and squeeze the four sides closed. Place it on a floured baking sheet and repeat until done.
Now that you’ve made 1/4 of your dumplings, repeat steps 3, 4, 5, and 6 until you’ve made all the dumplings.
7. Add the dumplings to a large pot of boiling water. Add 1/2 tsp salt. When all the dumplings float to the top, cook for another minute and then remove them from the water onto a large platter.
8. Mix the minced garlic into the plain yogurt before spooning on the manti.
9. Drizzle your favorite hot chili oil on the manti.
10. Enjoy!
The second time was a charm! The making of them was much smoother than last night. They were better seasoned as well. I love these little dumplings. I have been to a few Turkish restaurants in my life, but never had them as good as these homemade ones I made myself. I guess I’ll have to travel to Turkey to find better.
