Pasta dough:
Knead a soft dough from the ingredients, rest for 1 hour, roll out thinly in portions and cut into squares about 5 x 5 cm.
Filling:
Knead all ingredients into a medium-firm meat dough.
Place a small ball on each pasta square and form small “sackln” (gather the four corners in the middle and press all edges closed).
Simmer in enough salted water for about 5 to ten minutes. The mante are ready when they float to the top.
Yogurt:
Bring milk and whipped cream to a boil and cool to hand heat (about 90 min). Carefully spread the yogurt evenly. Close the baking dish tightly and pack it thickly. Let stand like this for at least 8 hours.
Sauces:
Stir yogurt through with salt and garlic.
Melt butter, season with cayenne bell pepper and rose paprika.
Serving:
Plate the mante, pour the yogurt sauce over it, drizzle with butter sauce as desired and decorate with dried mint.
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