2 cups flour

1 Egg

1/2 Cup Water

1/2 onion

1lb Ground Bison (you may alternate with beef or lamb)

2tsp Oregano

2tsp Garlic Powder

2tsp White Pepper

2tsp Cumin

2tsp Paprika

Salt

1 Cup Plain Yogurt

2tsp Minced Garlic

1/2 Cup Gorgonzola

1 Stick Butter

1/2 Cup Franks Hot Sauce

1tbsp Tobasco

1 1/2tbsp Chili Flakes

EVOO

Celery

Did I get carried away? Maybe. Did it work out? Hell yes. Meet the Buffalo, New York cousin of my beloved Turkish dish. The cousin that may only show up for family parties with booze, but, hey at least they came. If you haven’t seen my traditional Turkish Manti, go scope it out and then come right back here to explore the cultural masterpiece that is these dumplings.

Now, I have been told my best friend who I dearly love, but could do without the sass, that Manti is best with one egg and one egg only. So here we are. Holding one egg and a bottle of Franks Hot Sauce.

Begin by making your dough. Similar to pasta I create a hole in the center of the flour, add a little salt, the egg and water. Stir in slowly using a fork. When it starts to clump, begin kneading. If the dough is too dry, wet your hands now and again and keep kneading. Let the dough rest covered for 15- 20 minutes.

Now you can get to chopping. I chop about 3 celery stalks to use later on. Then, dice half an onion to a very very small mince. Throw them in bowl with ground Turkey, Oregano, Garlic Powder, White Pepper, Cumin, Paprika and Salt. Mix.

Break off handfuls of dough keeping the rest covered as you work. I roll out my pieces and run them through my Imperia pasta maker on level 4. Measuring out the dough, cut 1.5inch x 1.5inch squares.

Start to fold your dumpling by pressing together all four corners. Start with one side and work your way around.

Put Manti on a tray so they don’t stick.

In a small bowl mix your yogurt and garlic.

Bring a pot of water to boil with a little salt and olive oil. When the water is boiling add in your Manti. They are done when they begin to float. Drain and let rest.

In a separate pan on low. Add a stick of butter with Chili Flakes, Franks, Tobasco, let cook until it starts to boil and let sit.

On top of your Manti add a few scoops of Garlic Yogurt and drizzle the Hot Sauce Butter over. Add your Gorgonzola Crumbles and chopped celery. Go crush it and report back.