Wagyu beef manti with peas, pickled onions and garlic yoghurt

Manti dough

• 250 g baker's flour plus extra for dusting
• 250 g baker's flour
• 1 egg
• 125 g water

Wagyu beef and sauce

• 100 g beef wagyu, partially frozen, cut into pieces (2 cm)
• 1 pinch Aleppo pepper plus extra to serve (see Tips)
• 2 garlic cloves
• 200 g Greek-style natural yoghurt
• 1 tsp salt
• water for boiling
• 20 g unsalted butter
• 100 g Turkish sausage (sucuk) cut into pieces (see Tips)
• 100 g frozen peas
• 100 g cocktail pickled onions
• 50 g capsicum paste (see Tips)
• 10 fresh mint leaves
• Aleppo pepper to serve