Manti with yogurt and paprika sauce

Ingredients for 6 servings:

• 375 g flour
• 1 egg(s)
• 1 medium-sized onion(s), grated
• 250 g minced beef or lamb
• 1 tbsp parsley, chopped
• 4 tsp paprika powder, hot
• 3 large garlic cloves
• 500 g yogurt
• some salt and pepper, black
• 3 tbsp butter

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

Oriental

Mix the flour and egg with a little water in a bowl and knead until a firm dough forms. Cover the dough and let it rest for 30 minutes. Place the minced meat in a bowl. Add the grated onion, parsley, a little salt, pepper, and 3 teaspoons of paprika and mix everything well. Roll out the dough to a 2 mm thickness and cut into 3 cm squares. Place some of the minced meat filling on each square and seal the dough squares over the filling. Press the edges firmly. Bring to a boil in a large pot with plenty of salted water. Cook the manti for about 5 minutes until tender. Peel the garlic and press it through a press, or cut it into very small cubes. Add it to the yogurt and season with a little salt (I sometimes add a little olive oil and dried chopped mint and parsley to taste, but this is not necessary). Melt the butter in a small pan and add the remaining paprika. Drain the dumplings in a sieve and arrange them on plates. Top with plenty of yogurt sauce and drizzle with paprika butter.