I recently discovered Turkish manti and now it’s an obsession! These petite dumplings are stuffed with zesty ground lamb or beef and cooked similar to pasta—then boiled or steamed to perfection. The dish is then served alongside fresh garlicky yogurt topped with spicy butter sauce. One thing is certain—Manti stands as a delectable and economical choice of a meal- offering both savings in terms of money and time. Prepare them in advance and stash them in the freezer for a convenient and satisfying meal later on. Manti is a widely enjoyed, very popular dish in Central Asia/Eurasia, spanning across regions from China and Russia. The filling for Manti can range from lamb, beef, to a simple mix of potato and onion. Notably, Manti exhibits diverse shapes, varying from stars, elegant roses, ovals, squares, to rounds, each showcasing a unique appearance based on how they are sealed. Embrace the joy of crafting these dumplings at a family gathering or even enjoy preparing them solo for a relaxing rainy day activity. These beautiful dumplings will fill you up and they taste great so grab the recipe down below to get started.
Ingredients
Dough
- 400g All-Purpose Flour
- 180ml Water
- 4 tbsp Olive Oil
- 1/2 tsp Salt
Potato Filling
- 3 large Potatoes- peeled, chopped and boiled
- 3 tbsp Olive Oil
- 1 tsp Black Pepper
- 1 tsp Garlic Granules
- 2 tsp Sweet Paprika
- 4 tbsp butter
- 1/2 tsp Salt
Beef Filling
- 1 white Onion chopped
- 1 1/2 lbs of london broil steak- chopped
- 1 bunch of fresh parsley- chopped
Garnish- Chili Butter and Yogurt
- 1 cup unsalted butter
- 2 teaspoons paprika
- 2 teaspoons dried mint
- 1/2-1 teaspoon aleppo flakes
- 2 cups Greek yogurt
Instructions
PREP TIME: 20 mins COOK TIME: 15 mins TOTAL TIME: 35 mins
- Measure the required dough ingredients carefully.
- Incorporate flour and knead until a firm dough forms. While a mixer is convenient, hand-kneading is an option. Allow the dough to rest as you prepare the filling.
- Peel and dice potatoes into small cubes, boiling them until soft. Drain and mash the potatoes with butter, salt, pepper, and paprika. Let it cool.
- Simultaneously, get the minced meat ready. Cut the meat and fat into pieces no larger than 1 cm. Finely chop onion and fresh parsley, then mix with salt and spices. Rub thoroughly to release juices.
- Enhance the juiciness of the minced meat by adding a small amount of water.
- Roll out a large, thin piece of dough for cutting circular shapes. Aim for a slightly thicker center and thinner edges. Use a medium-sized bowl as a guide for cutting circles. This method yields generously sized dumplings.
- Center mashed potatoes on each dough circle, top with minced meat, and seal the dumplings by folding towards the center. Pinch the edges with your thumb and index finger, creating a triangular fold. Repeat this process until reaching the opposite side, allowing time to master the technique through observation and practice.
- You can boil or steam the dumplings, it’s your choice. I boiled mine in the video. I found that it made the dumplings a little too wet and gooey. Next time I would rather try out steaming them in order to give them a softer texture.
- While the dumplings are boiling, let’s prepare the chili butter: Melt your butter in a skillet with the dry spices. Turn off the heat and let cool for 2 minutes.
- Arrange your dumplings in a circle on a platter. Make a well of yogurt in the center. Sprinkle with garlic granules. Pour the hot chili butter in a swirling pattern on the yogurt. Top it off with fresh chopped parsley and enjoy!
