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1
Knead the dough ingredients together while adjusting the consistency with water (until it reaches the firmness of your earlobes).
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2
Once the dough comes together, wrap with plastic wrap and let rest in the refrigerator for 30 minutes.
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3
While the dough rests, mix the grated garlic into the yogurt to make the yogurt sauce.
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4
Combine the filling ingredients and knead well.
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5
Dust the dough with flour and roll it into a 1-2 mm thickness (this is easier if you divide the dough into 2-3 portions).
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6
Cut the dough into 2.5 cm squares with a knife and top each square with a bit of the filling.
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7
Seal up the squares.
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8
You will be topping it with the yogurt sauce at the end, so you don't have to worry about making the shapes perfect.
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9
Bring a large amount of water to boil and add 1 tablespoon salt (water and salt amounts not listed).
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10
Put the manti dumplings into the hot water and continue boiling.
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11
While the manti is boiling, melt the butter in a small frying pan.
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12
Once it begins to sizzle, add the red chili pepper flakes.
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13
When the manti rises to the surface of the water, transfer to a plate.
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14
Top with the yogurt sauce and butter sauce, then garnish with mint to taste.
