Vegan Manti- Turkish Stuffed Dumplings

• 

Ingredients

DOUGH

250 g FLOUR.   120 ml WATER.   3 Tbsp OLIVE OIL,   1/8 tsp SALT

faux MEAT FILLING

1/2 pound vegan beef crumbles

1 small onion, grated

3 tablespoons minced parsley

 1 tsp. olive oil  

1 teaspoon kosher salt

Yogurt SAUCE

• 1 cup Kite Hill Plain yogurt                                             1/2 tsp. Garlic, minced to a paste
• • Salt to taste

TOMATO-BUTTER SAUCE

• 4 tablespoons unsalted earth balance
   
•  8 tablespoons tomato sauce
• 1 teaspoon paprika
• Dried mint and Aleppo pepper, for garnish(Optional)

How to Make It

• Step 1    Make the dough

  In a medium bowl, combine all of the ingredients and knead for five minutes or until the dough is smooth.. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 hour.
  Step 2    Make the meat filling

  In a medium bowl, combine all of the ingredients and mix well. Use your first and squeeze the mixture together, so that it sticks together as ground beef would.
  Step 3    Make the yogurt sauce

  In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate.
  Step 4    Make the tomato-butter sauce

  In a small saucepan, melt the butter over low heat. Stir in the tomato sauce 
and paprika and keep warm.

  Step 5    Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil.
  Step 6    

  On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 
1/2 teaspoon of the filling in the centre of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet.
  Step 7    

  In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper if using,  and serve.

Recipe adapted from : Food and Wine Magazine