90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Bolu Goynuk Manti
A traditional dumpling recipe from the famous Goynuk region of Bolu, featuring handmade dough and a special sauce.
- Prep
- 45 min
- Cook
- 20 min
- Time
- 65 min
- Servings
- 4
- Calories
- 380
- Level
- Moderate
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 3 cups flour
- 1 egg
- 1 tsp salt
- 1 cup warm water
- 200g curd cheese
- 3 tbsp butterInstead: olive oil
- 1 tsp tomato paste
- 1 bowl garlic yogurtInstead: strained yogurt
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, egg, salt, and water to make a firm dough and let it rest for 30 minutes.
- 2
Divide the dough into balls, roll them out thinly, and cut into small squares.
- 3
Place curd cheese in the center and fold into bundles.
- 4
Boil the dumplings in salted water until tender.
- 5
Melt the butter and add tomato paste to prepare the sauce.
- 6
Serve the dumplings topped with garlic yogurt and the prepared sauce.
Note. Add a little oil to the boiling water to prevent the dumplings from sticking together.
Questions
Why should the dough be firm?
The dough needs to be firm so it doesn't fall apart and stays al dente during boiling.
Which cheese should be used?
Traditionally, low-salt curd cheese is preferred.
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