Manti

1 pkg (approx 400 g) wanton wraps, 3.5 x 3.5 inch squares

Filling:
150 g medium or regular ground beef
1 small onion, ground
Salt
Pepper

Garnish:
Yogurt with minced garlic and salt
2 tbsp butter
Powdered red pepper, spicy or non-spicy to taste

Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up. Here are some pictures to help you with the preparation: Pic 1, Pic 2, Pic 3, Pic 4.

Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep it in the freezer at least for a day. Then keep it in room temperature for an hour before cooking.

Boil some water with a tablespoon of salt in a large pot. Put all the manti in and stir occasionally. Cook for exactly 5 minutes and then drain. Put in plates. Fry the butter in a small pan with the red pepper. First put some garlic yogurt on top of the manti, then add the fried butter.

Makes 2 servings. This goes very well with Ayran. You can also try keeping the manti in the freezer for a couple hours before you cook it. I find that it tastes better that way.

*If you like to make the dough from the scratch, you can use Gozleme dough to make yufka. But I give you another recipe to make Yufka and Cig Borek:)
2 cups milk
750 gr all purpose flour
Salt
Mix and knead them all.