Homemade Manti (Traditional Turkish Dumplings)

Homemade Manti (Traditional Turkish Dumplings)

24
Asli   Ocak 130

"Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy—afiyet olsun (bon appetit)!"

Ingredients

1 h 30 m servings 560 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
  2. Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
  3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
  4. Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
  5. Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
  6. Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Footnotes

  • Editor's Note
  • You can use ground lamb or other ground meat in place of the beef, if you prefer.
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Reviews

24
  1. 30 Ratings

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I loved this recipe and so did my family. If you were in a hurry you could use pre-made wonton wrappers instead of making the dough.

I visit Turkey a lot and had to try this recipe for myself. well set out and easy to follow helped a lot as for the meal itself got raves from the family. will make this again definitely a keepe...

Great instructions, my family (and some others) enjoy the butter sauce with some tomato paste stirred in, makes it richer imo. Also, if you can get a hold of dry sumac, a pinch of it is the perf...

Great and easy to follow recipe. I found that 2 eggs made it eggy and I used 1 instead. I had to increase the amount of water but it turned out great. Thanks for a great recipe that my whole fa...

I made these for some Turkish people whom came to work at my job for the summer. They loved it. Turns out after you make manti, you bake it on 325 for 15 mins then boil for 10 mins. The dough sh...

Asli this was so easy to make!!! My husband's side of the family is Crimean(Kirim) and they make manti so good! So I took at this with my non-Crimean self and I must admit it came out FABULOUS!!...

Whew! This is not a recipe for beginners! It took me about 2 hours of straight work to get this recipe finished. It was really awesome when we actually got to eat. I was proud, but exhausted!

This was perfect! I thought it might not be salty enough and added salt on top of the yogurt but turned out it was too much. Next time I'll follow the recipe exactly. I froze half the manti, wil...

This recipe is very close to the recipe that my family makes for years just without these sauces. I think 2 eggs is too much, so I use 1 egg and more water instead. The dough comes out great. I ...