XO Beef Manti (Turkish filled pasta dumpling)

In this video we are making homemade Manti using extra old beef from dairy cows. We wanted to recreate a MyKitchenRules dish, unfortunately they never uploaded the recipe, so we tried to find the best way to do it ourselves and it was a success.

https://youtu.be/NlPmtkzacJ4

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XO Beef Manti (Turkish filled pasta dumpling)

Author: Traditional, but not

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Manti Dough

• 800-850g flour
• 375 g water (warm)
• 1 egg
• 2 tsp salt
• 15g neutral oil (peanut)

Meat Filling

• 375 g minced beef (we used extra old beef from a dairy cow)
• 1 - 2 small red onions
• 1 tsp pepper
• 2 tsp salt
• 1 tsp paprika powder
• 1 Tbsp dried oregano
• 1 Tbsp dired majoram
• 1 Tbsp chili flakes
• bunch fresh parsley, mint & basil

Yoghurt Sauce

• a whole bulb of garlic
• 0,5 kg yogurt (3,5 %) or skyr
• 1 Tbsp dried mint
• 1-2 tsp sal

Tomato Sauce

• 25 g butter
• 25 g Tomato paste
• pasta water

Instructions

1. For the manti dough knead all ingredients for about 5-10 minutes to a firm dough using a stand mixer and a dough hook attachment. We recommend to start with half of the flour and add it bit by bit. Depending on the type of flour you need about 50 g more or less flour. Your dough should be smooth and firm and not stick. Always cover the dough if your not using it to prevent it from drying out.
2. For the the xo beef meat filling finely chop the onions and herbs by using a electric shredder (attachment for a stick blender) and mix it with the minced beef and spices. Set aside in the fridge till the dough is ready.
3. For the yoghurt sauce start with the garlic. Cut off the top of the garlic bulb and sprinkle with oil and salt. Put the top back on and wrap in aluminium foil. Place in a preheater 180°C oven for about 45 minutes or till its soft to touch. When fished press garlic out with your fingers and mix with all the other ingredients.
4. Now it is time to roll and fill the manti. Divide the dough into about 8-10 portions. Now roll out the first dough using a pasta roller (we used the Kenwood attachment) and use plenty of flour. Start with the 0 setting and work your way to number 6. The dough should be about 1 mm thick. Now cut the dough into squares of about 5 x 5 cm (or 3 x 3 cm if you have a lot of time and hands). Put a ball of minced meat in each square. Now press the 4 corners together with your fingers above the minced meat.Make sure to seal all sides. This creates small, filled dumplings. Repeat till all the filling and dough is used.
5. To cook the manti put on a large pot of water and salt once it is at a boil. Now put the manti in the water and boil them for about 15-20 minutes. In a separate pan heat the butter and stir in the tomato paste. Now fry the tomato paste for about 2-3 minutes. Then mix the cooked manti with the tomato butter and drag some pasta water with it to make the sauce. Serve with the yogurt sauce on top. You can add some fresh mint as a garnish and ENJOY!