Manti Recipe (Turkish Dumplings)

serving platter showcasing manti dumplings topped with creamy garlicky yogurt and bright red tomato butter sauce, garnished with dried mint and Aleppo pepper

5 from 2 votes

Learn to make traditional Turkish Manti at home. These bite-sized dumplings are filled with spiced beef, topped with creamy garlic yogurt, and drizzled with a buttery tomato sauce. Perfect for family dinners or impressing guests, this dish is a true taste of Turkey!

Prep Time1 30

Cooking Time30

Total Time2

Course: Main Course

Cuisine: Turkish

Servings:

Author: Shadi HasanzadeNemati

Ingredients

Dough

3 cups All purpose flour
1 large Egg beaten
½ teaspoon Kosher salt
1 cup Water

For the Filling

½ lb Ground beef
1 Yellow onion grated and squeezed
1 teaspoon Kosher salt
1 teaspoon Pul biber Aleppo pepper

Tomato sauce

3 tablespoons Unsalted butter
2 tablespoons Olive oil
1 tablespoon Pepper paste
1 teaspoon Tomato paste
1 teaspoon Pul biber Aleppo pepper

Garlicky Yogurt

1 cup Whole milk yogurt
½ teaspoon Salt
1 clove Garlic grated
1 teaspoon dried mint

US Customary - Metric

Instructions

Prepare the Dough

Combine the all-purpose flour, beaten egg, salt, and water in a large mixing bowl. Knead the dough for about 8-10 minutes until it becomes firm and elastic. Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for 30 minutes

To Make the Filling

In a medium bowl, mix the ground beef, grated onion, salt, and pul biber. Stir until well combined. Set the filling aside while you roll out the dough.

Roll Out the Dough and Shape the Manti

Lightly flour a large baking sheet and set it aside Then lightly flour your work surface and roll out one piece of dough into a thin sheet, about 1/16-inch thick.
Use a sharp knife to cut the dough into 1-inch squares. Place a small amount of the beef filling—about ¼ teaspoon—in the middle of each square.
Shape the manti and pinch the opposite corners of each square together, forming a small bundle. Place the prepare dumpling on the baking sheet that you previously floured.
Repeat with the remaining dough and filling and place all the prepared manti on the baking sheet and lightly top them with flour and toss them so they don't stick to each other.

Cook the Manti

Bring a large pot of salted water to a boil. Add the manti in batches, stirring occasionally to prevent sticking.
Cook for about 6-8 minutes, or until the dumplings float to the surface and the dough is tender.
Using a slotted spoon, transfer the cooked manti to a bowl and toss with a little olive oil to prevent them from sticking.

Prepare the Tomato sauce

In a small saucepan, melt the butter over medium heat. Add the olive oil, pepper paste, and tomato paste, stirring to combine. Cook for 1-2 minutes until the mixture is fragrant. Add the pul biber (Aleppo pepper) and cook for another minute. Remove from heat and set aside.

Make the Garlicky Yogurt

In a bowl, whisk together the yogurt, salt, grated garlic, and dried mint. Taste and adjust the seasoning as needed. Keep it chilled until ready to serve.

Assemble and Serve

To serve, spread a generous amount of garlicky yogurt on the base of a serving plate or bowl. Add the cooked manti on top, followed by more yogurt. Drizzle the tomato butter sauce over the dumplings, ensuring each bite is coated with the rich, flavorful topping. For a finishing touch, sprinkle with additional dried mint or Aleppo pepper.

Video

Notes

Filling Variations: While this recipe uses ground beef, you can substitute it with ground lamb or even a combination of ground lamb and ground beef for a richer, more traditional flavor.
Size Matters: Authentic Turkish manti is known for its small size, often no bigger than a thumbnail. While this requires patience, the tiny dumplings soak up the sauce perfectly, ensuring each bite is full of flavor.
Store-Bought Dough: While homemade dough provides the best texture and flavor, you can use store-bought wonton wrappers for convenience. This is a great time-saver without sacrificing much of the traditional feel. Make sure to cut each wrapper into 9-12 squares and dampen the edges with water to seal.

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