Homemade Vegan Mantı

Saved Ceara’s Kitchen recipe, original yield 6–8. Cup conversions are approximate: plain flour 120 g/cup, yoghurt 240 g/cup, liquids 240 ml/cup. Add dough water gradually rather than all at once.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse the mushrooms, onion, 2 garlic cloves, sea salt and pepper until finely chopped. Sauté over medium-high heat for 5–7 minutes until the mushroom moisture evaporates. Adjust seasoning.

Step 2

Mix the flour and dough salt. Add 240 ml water, knead, then add more water in 60 ml portions until smooth; the saved recipe used about 600 ml in total. Knead for 8–10 minutes until firm and smooth.

Step 3

Divide the dough in half and cover one half. On a lightly floured surface, roll the other portion into a very thin rectangle. Cut into roughly 5 cm rectangles. Add about 1 tsp filling to each, gather the edges and pinch closed into small packages. Repeat with remaining dough.

Step 4

Transfer to a floured baking tray and dust with flour to prevent sticking. At this point, the uncooked mantı may be frozen in sealed bags.

Step 5

Simmer the tomato sauce with its 4 garlic cloves over medium-high heat for about 30 minutes. Mix the yoghurt with its optional garlic in a separate bowl.

Step 6

Heat the oil with the pepper flakes over low heat until the flakes colour the oil.

Step 7

Cook the mantı in rapidly boiling salted water for 5–7 minutes until cooked through, without overcooking. Drain and serve warm. Layer tomato sauce, then yoghurt, then pepper oil over the dumplings. Garnish with mint, sumac and extra pepper flakes.