Main CourseDinner

Turkish Manti (Mini Dumplings)

Name: Turkish Manti (Mini Dumplings)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 300 g all-purpose flour; 1 pcs egg; 100 ml water warm; 0.5 tsp salt; 250 g ground beef lean; 0.5 pcs yellow onion finely grated; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 tsp salt; 300 g plain yogurt; 2 clove garlic minced; 0.25 tsp salt; 2 tbsp unsalted butter; 1 tsp tomato paste; 1 tsp red pepper flakes; 0.5 tsp dried mint

These small, savory Turkish dumplings are traditionally filled with seasoned ground meat and boiled, then served with a garlicky yogurt sauce and a spiced butter drizzle. Making manti is a labor of love, perfect for a weekend cooking project.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Hard
Per serving: 564 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
1 pcsegg
100 mlwater, warm
0.5 tspsalt

filling

250 gground beef, lean
0.5 pcsyellow onion, finely grated
0.5 tspblack pepper
0.5 tsppaprika
0.5 tspsalt

yogurt sauce

300 gplain yogurt
2 clovegarlic, minced
0.25 tspsalt

chili butter

2 tbspunsalted butter
1 tsptomato paste
1 tspred pepper flakes
0.5 tspdried mint

Equipment

rolling pin · slotted spoon · large pot · large bowl · baking sheet · small saucepan · knife

The method

Step by step

1
Combine the flour and salt for the dough in a large bowl.
2
Make a well in the center and add the egg and warm water.
3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for about 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be firm, not sticky. Add a tiny bit more flour if needed.
5
Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
About 30 min
Cook’s note: Resting helps the gluten relax, making the dough easier to roll.
6
While the dough rests, prepare the filling by mixing the ground beef, grated yellow onion, black pepper, paprika, and salt in a bowl.
About 5 min
Cook’s note: Ensure the onion is very finely grated or minced to avoid tearing the dough.
7
Divide the rested dough into four equal pieces.
About 1 min
8
On a lightly floured surface, roll out one piece of dough very thinly, about 1-2mm thick, into a large circle or rectangle.
About 10 min
Cook’s note: The thinner the dough, the more delicate the manti will be. Use plenty of flour to prevent sticking.
9
Cut the dough into small squares, approximately 2x2 cm (about 0.8x0.8 inches).
About 5 min
Cook’s note: A pizza cutter or sharp knife works well for this.
10
Place a tiny amount of the meat filling (about half a pea size) in the center of each dough square.
About 10 min
Cook’s note: Do not overfill, or the manti will be difficult to close and may burst during cooking.
11
Pinch the opposite corners of each square together to form a small parcel, ensuring the filling is completely enclosed.
About 20 min
Cook’s note: There are various ways to fold manti; the most common is to bring all four corners to the center and pinch them, then pinch the remaining open sides together.
12
Place the formed manti on a floured baking sheet or tray, ensuring they don't touch.
Cook’s note: You can freeze uncooked manti at this stage for later use.
13
Repeat the rolling and shaping process with the remaining dough pieces and filling.
About 30 min
14
Bring a large pot of salted water to a rolling boil.
About 5 min
15
Carefully add the manti to the boiling water in batches, making sure not to overcrowd the pot.
About 2 min
16
Cook for 8-10 minutes, or until the manti float to the surface and are tender.
About 10 min
Cook’s note: Do not overcook, as they can become mushy.
17
While the manti cook, prepare the yogurt sauce by mixing the plain yogurt, minced garlic, and salt in a small bowl.
About 2 min
18
For the chili butter, melt the unsalted butter in a small saucepan over medium heat.
About 2 min
19
Add the tomato paste, red pepper flakes, and dried mint to the melted butter and stir for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
20
Remove the cooked manti from the water using a slotted spoon and drain well.
About 1 min
21
Serve the manti immediately, topped generously with the garlicky yogurt sauce and a drizzle of the hot chili butter.

Per serving

Nutrition

49%Score

Calories: 563.9kcal
Protein: 23g
Carbs: 64.2g
Fat: 23.3g
Fibre: 2.7g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Cooked manti are best eaten fresh, but leftovers can be stored in an airtight container.

Reheating

Reheat gently in a pan with a splash of water or broth, or microwave, but they may lose some texture.