Manti with Yogurt and Paprika Sauce

Summary

Prep Time	2 hrs
Cook Time	5 mins
Total Time	2 hrs 35 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Mix the flour and egg in a bowl with a little water and knead until a firm dough is formed. Cover and let the dough rest in a bowl for 30 minutes.
Put the minced meat in a bowl. Add the grated onion, parsley, a little salt, pepper and 3 teaspoons of the paprika powder and mix everything well.
Roll out the dough 2 mm thick and cut into 3 cm squares. Place a little of the minced meat filling on each of the squares and seal the dough squares over the filling. Press firmly on the edges.
Bring to the boil in a large saucepan with plenty of salted water. Cook the manti in about 5 minutes.
Peel and squeeze the garlic or cut into very small cubes. Pour into the yoghurt and season the yoghurt with a little salt (I occasionally add a little olive oil and dried chopped mint and parsley to taste, but that doesn`t have to be)
Melt the butter in a small pan and add the rest of the paprika powder.
Drain the dumplings in a colander and distribute them on the plates. Put plenty of yoghurt sauce on top and drizzle with paprika butter.

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