Turkey Mantı Dumplings

Instructions

1. Step 1

   In the mixing bowl, combine all-purpose flour, egg, and water gradually, then knead until a firm, smooth dough forms. Rest the dough in the mixing bowl for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 400 gr All-Purpose Flour, 1 piece Egg, 160 ml Water

   Cookware: mixing bowl — mixing and resting

2. Step 2

   Transfer the rested dough to the cutting board, wash the mixing bowl, and finely mince yellow onion with the chef's knife. Mix ground turkey, yellow onion, salt, and black pepper in the clean mixing bowl until evenly combined.

   Ingredients used: 2 gr Black Pepper, 400 gr Ground Turkey, 6 gr Salt, 120 gr Yellow Onion

   Cookware: Chef Knife — mincing, cutting board — work surface, mixing bowl — clean mixing

3. Step 3

   Roll the dough thin on the cutting board with the rolling pin, cut it into small squares with the chef's knife, and place a small amount of filling in each square. Seal the dumplings into tight parcels and arrange them in a single layer on the baking sheet.

   Cookware: baking sheet — raw dumpling holding, Chef Knife — cutting, cutting board — rolling and cutting, mixing bowl — filling, rolling pin — rolling

4. Step 4

   Wash the mixing bowl, stir plain yogurt until smooth, and grate garlic into it with the grater. Leave the yogurt mixture at room temperature while the dumplings are boiled.

   Ingredients used: 6 gr Garlic, 500 gr Plain Yogurt

   Cookware: grater — fine grating, mixing bowl — clean serving mixture

5. Step 5

   Bring about 4 liters of additional process water to a rolling boil in the stockpot, adding salt; this water will be discarded after boiling the dumplings.

   Timer: 15 min (fixed)

   Ingredients used: 14 gr Salt

   Cookware: Stockpot — high heat

6. Step 6

   Slide the raw dumplings from the baking sheet into the boiling stockpot with the slotted spoon, stir gently to prevent sticking, and wash the baking sheet after it is empty. Cook for 9 minutes, until the dumplings are tender and the turkey filling reaches 74°C throughout.

   Cookware: baking sheet — washed after raw contact, Food Thermometer — internal temperature check, slotted spoon — boiling transfer and stirring, Stockpot — rolling boil

7. Step 7

   Melt butter in the skillet over low heat, add red pepper flakes, and bloom for 2 minutes until fragrant without browning or burning.

   Timer: 2 min (fixed)

   Parallel with step: 6

   Ingredients used: 60 gr Butter

   Cookware: skillet — low heat

8. Step 8

   Wash the slotted spoon, transfer the cooked dumplings to the washed baking sheet, spoon the garlic yogurt over them, and drizzle with the spiced butter from the skillet. Serve immediately while hot.

   Cookware: baking sheet — final assembly, mixing bowl — yogurt serving, skillet — sauce pouring, slotted spoon — clean serving