Turkmen Manti

Make a firm dough from flour, salt, and water then knead for ten minutes until very smooth and let rest covered for thirty minutes.

Combine ground lamb with finely diced onions, cumin, black pepper, and salt mixing everything thoroughly for the filling.

Roll dough thin and cut into eight centimeter squares then place a spoonful of filling in the center of each square.

Bring the four corners together above the filling and pinch the edges to seal creating small purse-shaped dumplings.

Arrange dumplings in a greased steamer basket without touching and steam over boiling water for forty-five minutes until cooked.

Serve dumplings topped with cold yogurt and a sizzling drizzle of melted butter infused with garlic and dried mint.