- FILLING: 1/2 lb (225 gr) minced beef, 1 large onion, grated, salt and pepper to taste, 1/4 cup (15 gr) parsley, finely chopped.
- DOUGH: 2 cups (200 gr) flour, 1 teespoon salt, 1/2 cup (125 gr) water, 1 egg,, 1 1/2 cups (150 gr) flour for rolling out the pastry.
- FOR BOILING: 6 cups (1 1/2 liters) water or chicken broth, 1 teaspoon salt.
- YOGHURT SAUCE: 4 cups (1 kg) yoghurt, 3 cloves garlic, (optional).
- DRESSING: 2 tablespoons butter, melted, 1/2 teaspoon paprika
Mix meat, onion, salt, pepper and parsley in a bowl. Set aside. Mix flour and 1 teaspoon salt in a mixing bowl. Make a hollow in the middle.Pour in 1/2 cup water and the egg. Mix with fingertips and knead the dough with your hands. Place the dough preferably on a wooden floured work surface, knead well and shape each piece into a round ball. Cover one ball with a napkin and roll out the other with a long thin rolling pin. Wrap one edge of the pastry around the rolling pin. Roll forward pressing gently towards the ends of the pin. Flip the pastry open. Repeat this process from different edges until the pastry is 1/16 inch (1/6 cm) thick. Cut with a knife into 2x2 -inch (5x5 cm) squares.
Place a teaspoon of meat filling in the center. Pick up four corners, pinching firmly and making sure all sides are sealed. The squares can also be sealed by pinching opposite corners together and pressing the two sides forming "mantư" (little pastries) in triangular shapes. Roll out the second ball of dough and repeat the same process. Put chicken broth or water into a very large saucepan. Bring to a boil. Place pastries carefully in the boiling water. Do not put them too close together. Lower the heat. Occasionally stir with a wooden spoon. The pastries rise to the surface when they are cooked (about 15 minutes). Remove with a perforated kitchen spoon and place on a heated serving plate. Pour 1/2 cups of liquid from the saucepan over them. Keep warm. Combine yogurt and crushed garlic, mix well. Spread the sauce over the pastries. Melt butter in a small pan, add paprika and stir for a few minutes. Trickle dressing over yogurt sauce.
Serve hot as a main dish with salad.