Manti dumplings with yoghurt and paprika butter

Place the flour in a bowl. Mix in 1 teaspoon of salt, an egg and the water and knead thoroughly using your hands to form a firm dough. Cover and leave to rest for approx. 20 minutes.

For the filling, lightly crush the beans with a fork. Peel and finely chop the onion. Mix together well the beans, onion, beef mince, chopped parsley, cumin, paprika powder, dried mint, 1/2 tsp of salt and 1/2 tsp of ground black pepper in a bowl.

Roll the dough out thinly on a floured work surface. Cut the dough into 3-cm squares. Add 1 teaspoon of the filling inside each square and wet the edges with a little water. Bring the opposite corners of the squares up and over the filling and squeeze together to form little “pyramids”.

Brush the steam insert of the steam cooker with oil or line with parchment paper. Place the dumplings on top. Steam the dumplings in the steam cooker on setting 1 for 15 minutes.

In the meantime, mix together the yoghurt, mashed garlic cloves and 1/2 teaspoon of salt. Melt the butter in a pan, stir in paprika powder and keep stirring for 2-3 minutes. Spread some yoghurt on a plate, place the Manti dumplings on top and sprinkle with paprika powder. Garnish with picked mint leaves.