Turkish Mantı

Steps

1. Mix the flour, salt, water, and egg with a wooden spoon until it forms a dough.
2. Knead the dough by hand on a counter for about 8 minutes until smooth and no longer sticking to your hands. If necessary, add more flour or water.
3. Divide the dough into two equal portions (bezel).
4. Cover the dough with a damp cloth to prevent drying out while you prepare the filling.
5. For the filling, mix the mince meat, black pepper, salt, red pepper cayenne, and grated onion in a bowl until well combined.
6. Prepare the rolling surface by dusting it with flour. Roll out one portion of dough into a thin sheet (about 2 millimeters thick).
7. Cut the rolled dough into small squares or circles.
8. Place a generous amount of filling on each piece of dough and fold/seal the edges to form dumplings, ensuring the opening is large enough for hot water to enter.
9. Prepare boiling water with a pinch of salt. Add 2-5 cloves of garlic to the boiling water.
10. Gently drop the mantı into the boiling water using your hand (do not drop directly) to prevent sticking and maintain temperature.
11. Once cooked, remove the mantı from the heat and immediately pour in one cup of cold water over them. This helps close the pores.
12. In a separate bowl, mix hot water with yogurt until it reaches a thin consistency suitable for dipping/topping.
13. Place the boiled mantı on a tray or plate.
14. Melt butter in a pan and add red pepper (if desired), stirring constantly to prevent burning. Pour this sizzling chili butter over the cooked mantı.
15. Serve the Turkish Mantı with yogurt, black pepper, and additional toppings as preferred.