Turkish-Style Mantı Dumplings with Garlic Yoghurt and Chilli Butter

Method

1. 1

   Mix the beef mince with the grated onion, cumin and pepper.

2. 2

   Place a small teaspoon of filling in the centre of each wrapper, dampen the edges and fold into small parcels, pinching to seal.

3. 3

   Bring the stock to a simmer in a wide pan and poach the dumplings for 8–10 minutes until the filling is cooked through.

4. 4

   Meanwhile, stir the crushed garlic into the yoghurt and season. Melt the butter in a small pan with the chilli flakes until sizzling and red.

5. 5

   Drain the dumplings, spoon over the garlic yoghurt, drizzle with the chilli butter and scatter with dried mint.