Sift the flour and salt into a bowl, then add the egg and the oil and bring together to form the dough. Sweet Hoisin Sauce; Three Recipes (Paid Partnership with Lee Kum Kee), Garlic Prawns, Oyster Sauce Aubergine and Ginger Salmon (Paid Partnership with Lee Kum Kee), Why I'm Not Writing for London Confidential Anymore, Spinach & Chard Manti - Turkish Dumplings.

Drop them in salted boiling water and cook until they rise on the surface of the water. Essentially, they're dumplings made with an egg-enriched wheat dough, filled with a spiced meat mixture, and often served with yoghurt. 3 cloves of garlic, blanched in boiling water for 1 minute. Writing and photography copyrighted © unless otherwise indicated.You may not copy or otherwise reproduce any of this material without prior written permission. Refresh in iced water. Line up a baking sheet or tray with greaseproof paper. Preheat the over to 180 degrees and bake for 10 minutes, until slightly golden. The dough and garlic yoghurt is largely taken from. Drain and squeeze the moisture out of both vegetables thoroughly, and place in a food processor. Fry until fragrant, around 2 minutes, on a medium heat and then add the chilli, sumac and mint flakes. You can use just pul biber if you wish. You have entered an incorrect email address! Garnish with a hefty pinch of sumac and a sprinkling of parsley. Mix together the ground beef, onion and black pepper. Cover the dough with a dump kitchen towel and let it rest for 20 mins. The folding of the dumplings is wonderfully simple - you take opposite corners and you pinch together to form a cross shape. Please do not hesitate to contact me. For the sauce, crush the garlic cloves and mix them with yoghurt along with some salt. To serve, add a generous amount of yoghurt to each dish. They look ace and I love the sound of the veggie filling - looks like you smashed it. Spinach & Chard Manti Serves LOADS DOUGH: 300gr plain flour A pinch of salt 1 egg, beaten with 100ml water 2 tbsp olive oil Sift the flour and salt into a bowl, then add the egg and the oil and bring together to form the dough. Add spinach puree and egg, then start mixing with your hand.

We made this up completely as there weren't many of its vegetarian kind to be found on the internet and I'm not sure how traditional they are given our tweaks, but it has warming spices like cinnamon in them, mixed with the zest of lemon, the zip of parsley and a robust minerality of spinach and chard. Seal well and place on the baking tray. Cut the dough into 4 pieces (cover the rest with dump kitchen towel while working with the first piece). Ingredients: 4 cups all purpose flour, 1 egg, 1/2 cup spinach puree, 1/4 cup warm water, 1 teaspoon salt,

YES TO DUMPLINGS!

Working with one ball at a time, roll out as thinly as you can and then cut squares out of it - working to around an inch size. Stir in the tomato paste and cook for 2 mins. This one was one of my first; you'll want to make them a little smaller. Wait for them to cool if you're going to saving them for later - they last about 3 days in the fridge, or can be frozen - otherwise then simmer them in water for 8 minutes, before draining. Learn how your comment data is processed.

Add a teaspoon or less of filling to the centre of each square and bring the opposing ends up to join into a cross shape.

Mince the garlic well with the salt and add to the yoghurt.

1 tsp pul biber (chilli flakes you can buy in the Turkish Food Centre). I have no idea why this is baked and then boiled, while most recipes straight-up boil but the baking means they do last longer - if you're going to eat them right away, you can go straight for the boil and miss out the baking stage. Balanced on garlic yogurt, drizzled with chilli oil and dusted with sumac, these dumplings were swept off their plates hungrily. If it's looking too wet add the breadcrumbs - it should hold together well but not be sloppy.