Manti (Armenian Dumplings)

Step 1 (Combine 1.25 cups of flour, 1 egg, 1.5 teaspoons of olive oil, 0.5 teaspoon of salt, and 2 tablespoons of water in a bowl. Mix with a fork until the ingredients come together. Then mix with your hands until you have a shaggy dough. Turn the mixture out onto a floured surface and knead until the dough is smooth. Add more flour if needed. Cover and let rest for 30 minutes.)

Step 2 (Mix 0.5 pound ground beef, 0.25 cup diced onion, 2 tablespoons parsley, 1 teaspoon smoked paprika, 1 teaspoon salt, 0.5 teaspoon black pepper, and a pinch of cayenne pepper in a bowl. Use a fork at first, then your hands until the filling is well mixed. Cover and refrigerate.)

Step 3 (Preheat the oven to 400 degrees C. Grease a cast-iron skillet with 1 tablespoon of olive oil.)

Step 4 (Flour a work surface and put the dough on it. Cut the dough in half and roll out one half into a large rectangle as thin as possible. Cut into strips, then into 20 small rectangles, about 1.5 x 1.75 inches each. Save the dough scraps. Repeat with the other half.)

Step 5 (Use a teaspoon to portion out the filling, about 0.5 to 1 teaspoon per manti, and put it in the middle of each dough rectangle.)

Step 6 (Moisten the short edges of each rectangle with a little water. Pick up a rectangle and pinch the edges together to trap the filling, making the classic shape. Press the dumpling so it sits up straight.)

Step 7 (Put the manti in the prepared skillet, leaving some space between them.)

Step 8 (Bake in the oven for 40 minutes.)

Step 9 (Heat 1 tablespoon of olive oil in a pot over medium-high heat. Cook 1 crushed garlic clove until fragrant, 20 to 30 seconds. Add 0.5 cup tomato sauce and stir. Add 2 cups chicken or beef broth and season with salt, pepper, and cayenne.)

Step 10 (Bring the tomato broth to a simmer, then turn off the heat.)

Step 11 (Ladle the tomato broth over the manti and return to the oven for 15 more minutes.)