Method

• 1.
  For the manti, combine onion, mince and parsley leaves in a bowl. Season with plenty of black pepper and a little salt. Place 1 tsp of the meat mixture in the centre of each wonton wrapper and close with a concertina star-fold, or fold over and seal to make a half moon and pull the two ends around so they overlap like a tortellini and squeeze together. Place on a lined oven tray. (This recipe makes 35 dumplings. Freeze leftover dumplings for up to 3 months.)
• 2.
  Place rice and 1 cup (250ml) stock in a medium saucepan over medium-high heat and cook for 18-20 minutes until rice is soft and slightly overcooked. Set aside.
• 3.
  Bring a large saucepan of salted water to the boil. Add manti (in batches if necessary) and cook for 3-5 minutes until they float and are cooked. Drain, drizzle over a little olive oil and keep warm until ready to serve. (Alternatively, you can steam manti for 8-10 minutes.)
• 4.
  Place the yoghurt, egg yolks and remaining 2 cups (500ml) stock in a bowl, then gradually whisk in flour until combined and free of lumps. Transfer to a large non-stick heavy-based saucepan over low heat. Cook ,stirring continuously, for 6-7 minutes until slightly thickened. Remove from heat and stir in cooked rice. Never let it boil. If the soup starts getting too thick, add some extra water – you want the soup to be the consistency of thick pouring cream. Season to taste.
• 5.
  Melt the butter in a small frypan and cook until brown and nutty. Reduce the heat way down to keep warm. Sprinkle the dried mint and reserved parsley stems over the burnt butter and turn up the heat for a minute, just before serving.
• 6.
  Divide soup among bowls, top each with a few manti and drizzle with burnt butter mixture. Scatter over sumac and extra dried mint, to serve.