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Homemade Manti (Traditional Turkish Dumplings)

Reviewed: Dec. 13, 2012
Thank you so much for sharing this recipe and for the comments from the other members. I tried this last night and it turned out great. I had to rush to get ready for work in between making dinner and helping with homework, and I did not have a lot of time, so I did make a few revisions, some based on comments(I'm sorry if the revisions offend anyone). I browned the hamburger with chopped onion, garlic powder, salt and pepper, then added some finely chopped zucchini that I had in the freezer to the sauteed mixture, and drained it. I doubled the dough recipe, and used suggestions from another commentor: 4 tbsp water, 1 tbsp olive oil, 1 tbsp milk (double from from there). I still had to add a lot more water to form it into a ball. I did not have time to let it rest for more than a few minutes, so I halved it, rolled out one at a time, (not easy without a rolling pin- glass cups are NOT a very good substitute!) and cut it into about 2x2 inch squarish shapes. I was in a hurry, so many of them were larger. It was also thicker than recommended, but it still tasted good. Added the beef mixture and sealed, placed on a cookie sheet for 10 minutes in 325 degree F oven. Then boiled for about 10 minutes in the salted water. Served with ranch dressing. Even my picky six year old thought they were great. Not as authentic my way, but very cheap to make and tastes great. Thank you so much for sharing.
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