Boşnak mantısı (Bosnian dumplings)
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These Bosnian dumplings from Esra Muslu are more similar to a flaky pastry than typical boiled dumplings, and are served with a garlic yogurt and a generous amount of chilli butter.
Ingredients
Dough
- 250g of plain flour
- 2g of Maldon salt
- 125g of water
- 25g of butter , melted
- 5g of sunflower oil
Filling
- 350g of beef mince
- 1/2 onion , finely chopped
- 2g of Maldon salt
- 1g of freshly ground black pepper
Chilli butter
- 10g of Aleppo chilli flakes
- 100g of butter
Garlic yogurt
- 1 garlic clove , grated
- 100g of yoghurt
- 2g of Maldon salt
Garnish
- dried mint
- sumac
Method
Mix together the flour, salt and water until well combined. Divide the dough into 6 pieces
- 250g of plain flour
- 2g of Maldon salt
- 125g of water
Combine the melted butter and sunflower oil
- 25g of butter , melted
- 5g of sunflower oil
Roll out each piece of dough to around 15cm and spread with some of the oil and butter mixture
Pair the sheets up, placing one on top of another, so you have three pairs. Let them rest for a day
The next day, preheat the oven to 180°C/gas mark 4
Mix the filling ingredients together in a medium bowl
- 350g of beef mince
- 1/2 onion , finely chopped
- 2g of Maldon salt
- 1g of freshly ground black pepper
Take one of the paired up pieces of dough, and roll the two halves together. Keep rolling it out until it is so thin it is completely transparent - don't worry if you get some holes
Spread a third of the filling in a thin sausage shape down one side of the dough
Roll the edges of the dough over the sausage shape and keep rolling it until it is wrapped up in the thin layers of dough
Tear off any excess pastry at either edge of the sausage shape, and down the middle
Repeat this process for the other pieces of dough
Cut each log into 5cm pieces, and fold the edges of the dough underneath each piece to seal the filling in
Add the dumplings to a cast iron pan or baking tray and bake for 25-30 minutes
While the dumplings bake, make the Aleppo butter. Add the Aleppo chilli flakes and butter to a pan, and cook over a medium heat until the butter takes on the red colour of the chilli. Once coloured, strain the chilli flakes
- 10g of Aleppo chilli flakes
- 100g of butter
Combine the garlic, yogurt and salt
- 1 garlic clove , grated
- 100g of yoghurt
- 2g of Maldon salt
Once the dumplings are cooked, drizzle them generously with the chilli butter. Serve the dumplings topped with the garlic yogurt, and sprinkled with sumac and dried mint
- dried mint
- sumac
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Boşnak mantısı (Bosnian dumplings)
