2 cups flour
salt* ( according to your taste)
2 eggs

1/2 teaspoon water, or as needed

2 onions, peeled & diced

2 tablespoons finely chopped fresh flat-leaf parsley

1/2 pound ground beef or ground lamb

salt and pepper to taste

Chile flakes**

3 tablespoons vegetable oil**

2-3 cloves of minced garlic

3 cups plain yogurt ( I like greek yogurt )

Fresh Mint for garnish

Mix the flour and salt in a bowl.

Next the eggs and water, mixing well using your hands.

Add more water, to soften the dough, if needed.

Cover the dough with a clean dish towel and set aside for 30 minutes.

Combine the diced onion, the raw ground beef or lamb, parsley with salt, and pepper.
Mix well. Set aside the meat mixture.

Divide the dough into two and
lightly dust a work surface and a rolling pin with flour.

Using half the dough and the second covered in the bowl.
Roll into a rectangle, rolling the dough thin.

Cut into the rolled dough into 2-inch squares with a knife .

Spoon the meat filling in the center of each square.

Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form as if making won tons.

Place each finished manti to a floured platter, and sprinkle flour each time over the finished manti to prevent from sticking.

TOPPING:.Do not burn the chile flakes

In a small skillet heat the oil at a low heat and add the red pepper flakes
until the pepper flakes have started to color the oil.
When the oil is a light red remove from the heat and set aside,

Mix the minced garlic into the yogurt, add salt and a little water if the yogurt is too thick.
Refrigerate until ready to use.
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Boiling the Dunplings

Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling done, and the dough will be tender, about 15 to 20 minutes. check while cooking. Don't overcook.

Drain well.

Serve warm with the cold yogurt mixture sauce and red chile oil.

Place the dumpling on a platter transfer to plates. Add the yogurt sauce over the manti
( dumplings) and drizzle with the hot pepper oil. and Fresh mint for garnish.

2 tablespoons finely chopped fresh flat-leaf parsley Enjoy! <3

The dumplings are suppose to be very tiny in size but as always I do not have enough time in the day to make them the traditional way. Maybe one day when I have a few hours of leisure time. I will add another photo and make them ( star style dumpling ) pinching the ends to form a star.

Chile oil can be found at most markets, already bottled** I always buy it at the Asian markets.