Traditional Manti Dumplings

Prepare the foundation: In a spacious bowl, merge flour and salt. Introduce eggs and water into the mixture, blending everything together with your hands until a cohesive dough forms. If necessary, add more water to achieve the desired consistency, resulting in a soft and pliable dough. Cover and allow the mixture to rest for at least 30 minutes.

Prepare the core: Shred onions and place them in a colander or sieve positioned over a bowl; allow the liquid to drain off, discarding it in the process. Combine the drained onion, ground beef, salt, and pepper in a medium-sized container; mix everything together with a spoon until the filling is evenly mashed. Set this mixture aside.

Prepare the surface: Lightly dust a work surface and a large plate with flour to prevent sticking.

Divide the dough: Split the dough into two equal parts. Working with one piece at a time, roll it out on the floured surface into a thin rectangle. Cut the dough into 2-inch squares using a knife or pastry wheel.

Fill each square: Place approximately 2 teaspoons of the filling in the center of each square. Gather the edges of the dough and pinch them together at the top to form a compact bundle. Transfer these bundles to the prepared plate; sprinkle more flour on top to prevent sticking.

Prepare the oil: Heat oil and red pepper flakes in a small skillet over low heat until the pepper flakes begin to infuse the oil with color. Remove from heat and keep warm.

Prepare the sauce: In a small bowl, combine yogurt and garlic; set aside.

Boil water: Bring a large pot of salted water to a boil over medium-high heat. Cook the manti in boiling water until the filling is no longer pink and the dough is tender, 20 to 25 minutes. Drain well.

Serve: Divide the manti onto 4 plates. Spoon yogurt sauce over the manti and drizzle with pepper oil