Turkish Manti or Dumplings
Every culture has their version of dumplings: dough with or without a filling and boiled. These Turkish dumplings use oatmeal as well as flour, which adds texture and fiber to the dough. They are very satisfying with the yogurt and chili sauces—a great change of pace.
INGREDIENTS FOR DUMPLINGS:
⅔ cup rolled oats
2 cups unbleached flour
2 pinches sea salt, to taste, divided
1 large egg
1 tablespoon olive oil
¼ cup water
6 ounces ground beef
1 small (70 grams) onion, grated and squeezed dry
¼ teaspoon black pepper, freshly ground
INGREDIENTS FOR YOGURT SAUCE:
1 ⅓ cups Greek yogurt, plain, full fat
1 clove garlic, grated
½ cup water
Pinch sea salt, to taste
INGREDIENTS FOR CHILI SAUCE:
3 tablespoons olive oil
1 tablespoon Turkish hot pepper paste or Harissa
1 teaspoon sumac, ground (optional, included in nutrient analysis)
2 teaspoons mint, minced
Special Equipment: rolling pin
- Cook the rolled oats per the package instructions. Cool for 5 minutes or until oatmeal stops steaming.
- Combine the cooked rolled oats, flour, and a pinch of salt in a large mixing bowl. Mix well.
- Create a well in the center of this mixture. Add the egg, olive oil, ¼ cup of water. Mix with a fork.
- Turn the dough out onto a floured surface. Knead for approximately 5 minutes or until dough can be formed into a small, smooth ball.
- Cover with a towel and rest 30 minutes.
- Combine the beef, onion, a pinch of salt, and pepper in a medium mixing bowl while the dough is resting. Mix well and set aside.
DIRECTIONS FOR YOGURT AND CHILI SAUCES:
- Combine the yogurt, garlic, ½ cup of water, and salt in another medium mixing bowl. Mix well and set aside.
- Heat the olive oil in a small skillet over medium heat. Add the chili paste, sumac and mint. Cook for 1 minute. Set the yogurt sauce and spiced oil aside.
DIRECTIONS FOR COOKING AND ASSEMBLY:
- Heat a large pot of water to bring to a boil.
- Divide the dough into 4 pieces.
- Roll each piece of dough into a 20 x 4-inch rectangle, then cut into 2-inch squares.
- Place 1 heaping teaspoon of meat filling in the center of each square.
- Dip your finger in water and trace the water around the edges of the dough.
- Fold over opposite corners to form a triangle. Bring the remaining corners to the center to form a square.
- Press the edges to seal with 4 seams.
- Boil the dumplings in batches until they float to the top, approximately 8 to 10 minutes.
- Drain and transfer to individual serving bowls. Top with the yogurt sauce and chili sauce and serve.