In Turkey, where these tiny spicy lamb dumplings originated, the size of manti reflects the respect held for the recipient. Manti as small as a centimetre square aren't unheard of for an esteemed guest. Some manti are baked, some boiled and some are both, which is what we've chosen to do here. Using both methods gives a slightly chewy texture and nutty flavour to the dumpling skins.
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