Tiny Lamb Dumplings with Garlic Yoghurt and Paprika Butter

Knead the dough. Mix the flour and dough salt in the large bowl, make a well and add the egg and 90 ml water. Stir with a fork, then bring together by hand, adding 1 tbsp more water only if dry flour remains. Knead for 8 min until smooth and firm, then cover and rest for 30 min. A firm, well-kneaded dough can be rolled very thin without tearing.

Mix the filling. Combine the lamb, squeezed onion, parsley, filling salt, pepper and paprika and work with your hands for about 1 min until sticky. Squeezing the onion keeps the filling from going watery, and the sticky texture helps it hold together inside the dough. Cover and chill, and wash your hands after handling raw meat.

Season the yoghurt. Stir the yoghurt, garlic and yoghurt salt together and leave at room temperature while you work, for up to 1 h. Taking the chill off means it will not cool the hot dumplings too much when served.

Roll and cut. Cut the dough into 4, keeping the rest covered. Roll one piece on a lightly floured surface as thin as you can, about 1 mm, into a rough 30 cm square, then cut into 5 cm squares, 36 per sheet. Thin dough cooks quickly and evenly, matching the small amount of filling.

Fold the pyramids. Place a chickpea-sized piece of filling (about 2.5 g) in the centre of each square. Bring the four corners up over the filling and pinch the four seams together to seal into a little pyramid, then set on a floured tray. Repeat with the remaining dough; you should get about 140, which uses up the filling.

Boil and probe. Bring a large pan of unsalted water to the boil, add half the manti and stir gently once. Simmer for 6-8 min after they rise to the surface, until the dough is tender, including the pinched tops. Cut one open: the filling should be cooked through everywhere and read 71°C in the centre with the probe. Lift out with the slotted spoon into a warm dish and repeat with the rest.

Make the paprika butter. While the second batch cooks, melt the butter in the small saucepan over medium heat until it foams. Stir in the tomato paste and Aleppo pepper and cook for 30-60 s until brick red and fragrant, then add the 2 tbsp water and take off the heat. Frying the paste briefly deepens its flavour, and the water stops the butter overheating.

Assemble and serve. Spread the garlic yoghurt in 4 shallow bowls and pile the hot manti on top. Spoon over the paprika butter, sprinkle with the dried mint and sumac and serve straight away.