Tatar Boregi Or Manti (Turkish Dumplings) - cooking recipe

Ingredients

1 (12 ounce) package wonton wrappers (3.5 x 3.5 inch squares)
Filling
2 2 cups ground lamb or 2 cups ground beef
1 1/2 cups onions, minced
1/2 cup parsley, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
Garnish
2 cups yogurt
1 tablespoon garlic, minced
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon cayenne pepper (depends on how hot you like it) or 1 teaspoon paprika (depends on how hot you like it)

Preparation

Combine filling ingredients (food processor works great) and chill.
Cut the wraps diagonally, ie. two triangles per wrap. Take approximately half a teaspoon of filling in the shape of a ball and put in the center of each triangle. Have a cup of water nearby, and use your little finger to dampen the sides of each triangle (so the dough will stick) and close them up.
Place the manti on floured baking sheet. Repeat with the rest of the wrappers and filling.
Put all the uncooked manti into the big size Ziploc or in a container with the lid. Keep them in the freezer at least for a day.
When ready to cook, remove from bag and place on a plate an hour before cooking. Fill a large pot with water, add pinch of salt and 1 tbsp olive oil and bring to boil over medium high heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot.
Cook for exactly 9 minutes and then drain. Put on plates.
While the manti boil, fry the butter in a small pan mixed with the red pepper until browned. When ready to serve, put some garlic yogurt on top of the manti, then drizzle the fried butter over the top.