Turkey Mantı Dumplings

Instructions

1. Step 1

   Combine the flour, eggs, 90 ml of the water, and 4 gr of the salt in a mixing bowl. Knead until the dough is smooth, firm, and elastic.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 2.0 piece Egg, 4.0 gr Salt, 90.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Cover the dough in the bowl and let it rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Mix the turkey, onion, parsley, black pepper, and 3 gr of the salt until evenly combined. Refrigerate the filling while rolling the dough.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 400.0 gr Ground Turkey, 120.0 gr Onion, 15.0 gr Parsley, 3.0 gr Salt

   Cookware: Box Grater, Chef Knife, cutting board, mixing bowl

4. Step 4

   Divide the rested dough into four portions. Roll one portion at a time into a very thin sheet, keeping the others covered.

   Timer: 15 min (fixed)

   Cookware: cutting board, mixing bowl, rolling pin

5. Step 5

   Cut each sheet into roughly 4 cm squares. Place a small portion of turkey filling in each center, bring the corners together, and pinch the seams firmly closed; arrange the dumplings on a baking sheet.

   Timer: 25 min (fixed)

   Cookware: baking sheet, Chef Knife, cutting board

6. Step 6

   Bring the remaining 2000 ml water to a vigorous boil in a stockpot over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 2000.0 ml Water

   Cookware: Stockpot

7. Step 7

   Add the dumplings, stir gently once, and return the water to a boil. Reduce to medium heat and cook until the wrappers are tender and the turkey filling reaches 74°C, then transfer the dumplings to a serving bowl with a slotted spoon.

   Timer: 10 min (fixed)

   Cookware: serving bowl, slotted spoon, Stockpot

8. Step 8

   Stir the yogurt, garlic, and remaining 2 gr salt together in a small bowl.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Garlic, 400.0 gr Plain Yogurt, 2.0 gr Salt

   Cookware: small bowl

9. Step 9

   Melt the butter in a small saucepan over low heat. Stir in the paprika and dried mint, cook until aromatic, then remove from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Dried Mint, 4.0 gr Paprika, 60.0 gr Unsalted Butter

   Cookware: small saucepan

10. Step 10

    Spoon the garlic yogurt over the hot dumplings, drizzle with the paprika-mint butter, and serve immediately.

    Cookware: serving bowl