Manti

Instructions

1. 1 Knead flour, water, and salt into a smooth elastic dough, wrap in cling film, and rest for thirty minutes at room temperature.
2. 2 Mix ground lamb with finely diced onion, cumin, black pepper, and salt until evenly combined and the mixture is slightly sticky.
3. 3 Roll dough thin and cut into eight-centimeter squares, place a tablespoon of filling in the center of each square piece.
4. 4 Pinch opposite corners together to form a boat shape, then press edges firmly to seal completely so no filling escapes during steaming.
5. 5 Arrange dumplings on oiled steamer trays without touching, then steam over boiling water for forty-five minutes until dough is translucent.
6. 6 Serve on a warm platter, drizzle with garlic yogurt sauce and melted butter infused with red chili flakes for color and heat.