Tiny beef-filled dumplings cooked in a tomato broth, enriched with garlic yogurt and finished with minty butter. A filling one-bowl meal for winter nights.
Ingredients
Instructions
- 1
Knead the flour, egg, 50 g of the water and a pinch of salt into a firm dough; cover and rest for 20 minutes.
- 2
Grate the onion and knead it with the ground beef and a pinch of salt to make the filling.
- 3
Roll the dough on a floured surface to 1-2 mm thick and cut into 2 cm squares; put a lentil-sized bit of filling on each and pinch the corners together to seal.
- 4
Melt half of the butter in a pot and cook the tomato paste for 1-2 minutes; add the remaining 1300 g water and the rest of the salt and bring to a boil.
- 5
Drop in the manti and simmer over low-medium heat, stirring now and then, for 12-15 minutes until the dough is tender.
- 6
Whisk the yogurt with the crushed garlic and temper it with a few ladles of soup; lower the heat, stir the yogurt into the pot and heat for 2 minutes without boiling.
- 7
Melt the remaining butter in a small pan, sizzle the mint and red pepper flakes for 30 seconds, drizzle over the soup and serve hot.
Nutrition
Per serving
| Calories | 219 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 24 g |
| Fat | 10 g |
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