Turkish Lamb Manti with Yogurt

Step 1

Pour 1 cup flour into a medium bowl, add 1 pinch of salt, then pour in 0.25 cup water slowly while stirring with a fork until a shaggy dough forms.

Step 2

Knead the dough in the bowl using your fingers for 2 minutes until it feels smooth and holds together, adding a few drops more water if it feels dry.

Step 3

In a separate small bowl, mix together 0.5 pound ground lamb, 0.25 cup minced onion, 1 pinch salt, 1 pinch pepper, and a light pinch of dried mint until evenly combined.

Step 4

Pinch off a piece of dough about the size of a marble, flatten it slightly in your palm, add a tiny pinch of filling in the center, then fold the edges up and pinch the top closed to form a pouch; repeat until dough is used up.

Step 5

Bring a large pot of salted water to a boil over high heat until you see bubbles rolling across the entire surface, about 8 minutes.

Step 6

Drop the filled dumplings into the boiling water and stir gently with a wooden spoon, then boil for 8 minutes until the dumplings float to the top and the filling is cooked through.

Step 7

Drain the dumplings in a colander and transfer to a serving bowl or divide between two plates.

Step 8

In a small skillet over medium-high heat, melt 3 tablespoons butter, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 3 minutes.

Step 9

Pour 0.75 cup plain yogurt over the warm dumplings, then drizzle the brown butter over the top and season with a light pinch of salt, pepper, and dried mint.