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Today we're cooking mantı. It's a traditional Turkish dumpling, though much smaller than Chinese ones they are more aesthetic, atleast for me. Mantı is cooked from central asia to anatolia, from Türkmens of Iraq to Crimean tatars. On first pic, you see the setup. After you prepeare the dought in a thin way, you cut it in square shapes and put mincet meat in it. Second pic is a closer look for the unprepeared ones. Third pic is the prepeared ones. You knit up(?) the crosses to each other, it looks better than round ones plus dough becomes less thick, so it's better that way. Fourth pic is where we put these into oven, so they dry up and not get sticky. It's optional though, not neccesary if you want to instantly steam it or boil it. I know it barely visible but still. Fifty pic is closer look for the prepeared one. The granite was fucking up the focused photo so I had to use my hand, also I dont know how to take good pics. Also I'll use boiling method, I'll post pics when it comes to that.