For the manti dough:
- 500 g Flour
- 2 tsp Salt
- 1 Pc. Egg
- 10 ml Sunflower oil
- 250 ml Lukewarm water
For the filling:
- 1 Pc. Onion
- 200 g Minced meat
- 0,5 tsp Pepper
- 0,5 tsp Ground cumin
- 2 tsp Salt
For the yogurt sauce:
- 250 g Natural yoghurt
- 1 Pc. Clove of garlic
- 0,5 tsp Salt
- 3 Stems Fresh dill
For the paprika sauce:
- 4 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tbsp Paprika paste
- 1 tsp Chili powder
- Put the flour, salt, egg, sunflower oil, and water in a large bowl. Knead in the dough machine with a dough hook for approx. 5 minutes to form a smooth dough.
- After it has become a solid mass, place the dough on a floured surface and continue kneading with your hands. Now divide the dough into 4 even balls and leave to rest covered.
- Put the minced meat in a bowl, peel the onion and chop very finely. Now mix the minced meat with onion, pepper, cumin and salt well with your hands so that it becomes an even mass.
- Now take the first ball of dough and roll it out on the floured work surface. It is important that the dough does not crack when you roll it out. The dough should not be thicker than 2mm.
- Cut out the dough with a dessert ring, fill with a teaspoon of the filling, then fold it shut and use a fork to push the ends shut.
- Place the dumplings on a floured tray and cover. Now bring a saucepan with water, salt and oil to a boil.
- Put the dumplings in the pot with the boiling water and cook for about 3 minutes.
- Mix the yoghurt with the crushed garlic, salt and chopped dill.
- Melt butter in a small pan, add sunflower oil, paprika paste and chili powder and stir well. Then bring the sauce to a boil and keep it warm.
- Place the cooked dumplings on a sieve and arrange on the plate. 5 dumplings per plate, top with 2 tablespoons of yoghurt sauce and finally the paprika sauce on top of the yoghurt. Decorate with the dill.
Serving: 100gCalories: 280kcalCarbohydrates: 31.6gProtein: 7.9gFat: 13.5g