Turkish Manti Dumplings
Turkish manti dumplings. Homemade pasta filled with a spicy ground beef mixture, cooked and topped with garlicky yogurt and butter sauce.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Pastry
- Method: Cooking
- Cuisine: Turkish
- 1 cup whole wheat flour
- 1 egg
- 1 tsp salt
- ¼ cup lukewarm water
- 200g ground beef (90% lean)
- 1 onion, chopped finely
- ¼ bunch parsley, chopped finely
- ½ tsp salt
- A pinch of black pepper
- 1 tsp pepper paste
- 1 cup yogurt
- 2 cloves garlic, mashed
- A pinch of salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tsp red pepper flakes or chili, sweet or hot
- 1 tsp dried mint
- 4 cups water to boil dumplings
- Mix flour, egg and salt.
- Add water little by little and mix with your hand.
- Knead it well until you have a not very soft dough. You can add extra water or flour to have this result. Cover it with a damp kitchen towel and let it rest for 30 minutes.
- Sift a little flour on the counter. Grab the dough ball and roll it out, not very thin, about 2mm thick.
- Cut it first into strips, then into small squares.
- Place about 1/2 teaspoon filling on each square.
- Close them up patiently.
- Heat 4 cups of water in a pot, add in a pinch of salt and a drop of oil. Bring it to boil. Add in the dumplings and let it simmer until tender, for 10-15 minutes.
- Transfer them into bowls with a slotted spoon.
- For the yogurt sauce, mix yogurt, salt and garlic.
- For the butter and oil sauce, melt butter and add in olive oil. Add in dried mint and red pepper flakes or paprika, stir. Take it after about 20 seconds.
- To serve, pour some yogurt sauce on the dumplings and drizzle a little oil sauce over it before serving.
- Let the manti dough sit covered with a damp kitchen towel for about 30 minutes before rolling it out.
- Use a 90% lean ground beef for the filling to have a better taste and texture.
- The ground beef filling shouldn’t be juicy. Otherwise the juice will soften the dough squares and distort the shape of dumplings. So don’t puree the onion. It’s better to chop the onion with a knife.
- Close up the tiny manti dough squares as fast as you can. Otherwise, they might dry out as they sit and it gets harder to seal them.
- Just like you do when cooking pasta, add a pinch of salt and a drop of oil into the simmering water when cooking manti. They won’t stick to one another this way.
- To have even richer flavor, you can add beef stock in the simmering water and then cook the fresh dumplings in it.
- Cook the dumplings for about 10-15 minute, not longer than this. Check them after 10 minutes and remove if they are tender enough.
Keywords: manti, turkish manti, manti dumplings, manti recipe