👨‍🍳 Istruzioni

1. 1

   Prepare the Dough: In a large bowl, mix flour and salt. Add the egg and slowly pour in lukewarm water, mixing continuously. Knead the dough until it becomes smooth and elastic (about 10 minutes). Cover with a damp cloth and let it rest for 30 minutes.

   💡 Consigli Professionali: Ensure the dough is not too sticky; add a little more flour if necessary.
2. 2

   Make the Filling: In a mixing bowl, combine ground meat, chopped onion, minced garlic, salt, pepper, cumin, and paprika. Add 2 tablespoons of water to keep the filling juicy. Mix well and set aside.

   💡 Consigli Professionali: For a finer texture, you can pulse the onion and garlic in a food processor.
3. 3

   Roll and Shape the Manti: Divide the rested dough into smaller portions. On a lightly floured surface, roll out each portion until it's thin (about 2mm thick). Cut the dough into 3-inch squares. Place a teaspoon of filling in the center of each square. Fold the corners of the dough to the center and pinch the edges together to form a small dumpling shape.

   💡 Consigli Professionali: You can also fold the squares diagonally and pinch the edges, then bring the two ends together and pinch to create a classic manti shape.
4. 4

   Steam the Manti: Arrange the shaped dumplings in a steamer basket, ensuring they don't touch. Steam over boiling water for 25-30 minutes, or until the dough is cooked through and the filling is hot.

   💡 Consigli Professionali: Grease the steamer tiers lightly with oil or butter to prevent sticking.
5. 5

   Prepare the Serving Sauce: In a small bowl, combine plain yogurt with paprika or sumac. If using, melt the butter. Chop fresh parsley or cilantro.

   💡 Consigli Professionali: You can also add a pinch of salt to the yogurt sauce.
6. 6

   Serve: Arrange the steamed manti on a serving platter. Drizzle with melted butter (if using) and sprinkle with chopped fresh herbs. Serve immediately with the yogurt sauce on the side.

   💡 Consigli Professionali: Manty are best enjoyed hot.