Gluten-Free Recipes - Dumpling Recipe

Note: Zeyniler Hınkalı is made in a gluten-free format instead.

INGREDIENTS

Manti Dough

• 3000 g GLUTEN-FREE FLOUR                                
• 100 g LIQUID OIL
• 2000 ml WATER
• 75 g SALT
• 8 EGGS
• 250 g GLUTEN-FREE FLOUR FOR ROLLING

Filling                                                                                      

• 1000 g ground meat
• 400 g ONION
• 10 g BLACK PEPPER
• 12 g SALT

Sauce - Optional                                                                                      

• 830 g TOMATO PASTE
• 1 TOMATO
• 25 g SALT
• 15 g POWDERED SUGAR
• 3 g BLACK PEPPER
• 2 L WATER

PREPARATION

• For the mantı dough, place the eggs, oil, and water in a mixing bowl. Mix on low speed for 1 minute.
• Then add the flour and salt. Knead for 10-15 minutes.
• Divide into 10-12 equal portions and let the dough rest for about 30 minutes.
• Meanwhile, grate the onions, add the ground meat, salt, and spices, and mix.
• The pieces are rolled out to the desired thickness and cut into equal square pieces. The minced meat mixture is placed on top and the pieces are closed. The trick here is that if the dough is rolled out too thin, it will dry out when closed, and if it is rolled out too thick, there may be problems during boiling.
• For the sauce to be poured on top, 1 tomato is grated. Add tomato paste, grated tomato, salt, sugar, and black pepper to a pot. Mix well. Finally, add water and cook until it boils.
• Boil the mantı in a pot of water. The boiled dumplings are transferred to a plate using a colander, and whipped yogurt is added on top. (Optionally, grated garlic can also be added.)
• Then the prepared sauce is added. Finally, butter is melted and added on top, and it is served.

Contributed by: Bursa Celiac Disease Association