Armenian Mantiabour (Tortellini Soup Flavored with Mint)

Dough

1. Sift the flour and salt together. Form into a pile on the counter or a cutting board. Make a well in the middle of the flour. 
2. Crack the egg into a measuring cup. Whisk the egg, then add cold water to the cup to bring the total measurement up to ½ cup. Whisk again.
3. Pour the egg mixture into the well of dough. Use a fork to slowly combine the flour into the egg, grabbing from the center and slowly working outwards.
4. When the dough becomes too thick to mix with a fork, begin kneading with your hands. Knead until smooth, adding more water if necessary. Cover and rest for 30 minutes. 

Filling

1. Place the filling ingredients in a bowl and mix to combine well. 

Assembling the Mante

1. On a floured countertop or cutting board, roll out the dough as thinly as possible. Cut the dough into 1 ½ inch squares, stack the squares on top of each other, and cover with a cloth. This will keep the dough from drying out as you assemble the mante. 
2. Place filling in the center, then fold the dough over diagonally to make a triangle. Bring the two outside edges of the triangle together above the filling and pinch, making an Italian Tortellini shape.
3. You may use a small amount of water to get the dough to stick to itself. 

Making the Soup

1. Bring 8 cups of water to a boil, and add the salt. Boil mante for 10 minutes (you may need to do this in two or three rounds). 
2. Remove the mante with a spoon and leave to rest in a colander. 
3. When all mante are cooked, bring chicken stock to a boil. Add mante and boil for 10 minutes. 
4. Add the yogurt and garlic and stir over heat for 2-3 minutes, taking care not to break the mante. Do not let the soup boil.
5. Rub mint into a powder and stir into the soup. Serve immediately and enjoy!