Manti (Turkish Dumplings)
Tiny hand-pinched dumplings filled with spiced ground beef, boiled and served with garlic yogurt, spiced butter, and dried mint — a labor-intensive Turkish classic that rewards patience with extraordinary flavor.
Ingredients
- 4 cups all-purpose flour
- 2 large eggs
- 1/2 cup cold water (for dough)
- 1 tsp salt (for dough)
- 1 lb ground beef (80/20)
- 1 yellow onion, grated, moisture squeezed out
- 1 tsp salt (for filling)
- 1/2 tsp black pepper (for filling), freshly ground
- 1/2 tsp Aleppo pepper or red pepper flakes
- 2 cups full-fat plain yogurt, at room temperature
- 4 garlic cloves, minced
- 6 tbsp unsalted butter
- 2 tsp sweet paprika
- 2 tsp dried mint
- 1 tsp ground sumac
Instructions
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1
Make the dough: combine 4 cups all-purpose flour, 2 large eggs, 1/2 cup cold water (for dough), and 1 tsp salt (for dough) in a bowl and mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
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2
Make the filling: combine 1 lb ground beef (80/20), 1 grated, moisture squeezed out yellow onion, 1 tsp salt (for filling), 1/2 tsp freshly ground black pepper (for filling), and 1/2 tsp Aleppo pepper or red pepper flakes in a bowl. Mix well. Do not cook the filling.
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3
Make the garlic yogurt: stir together 2 cups at room temperature full-fat plain yogurt and 4 minced garlic cloves. Season with a pinch of salt. Keep at room temperature.
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4
Divide the dough into 4 portions. Working one portion at a time, roll as thin as possible on a lightly floured surface. Cut into 1.5-inch squares.
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5
Place a pea-sized portion of filling in the center of each square. Bring all four corners to the center and pinch firmly to seal. Repeat with remaining dough and filling.
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6
Bring a large pot of salted water to a boil. Cook the dumplings in batches for 8 to 10 minutes until the dough is tender and the filling reaches an internal temperature of 160°F (71°C).
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7
Melt 6 tbsp unsalted butter in a small skillet over medium heat until golden brown. Add 2 tsp sweet paprika and Aleppo pepper or red pepper flakes, swirl for 10 seconds and remove from heat.
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8
Drain the manti and divide among bowls. Spoon full-fat plain yogurt generously over the top, then drizzle with the spiced unsalted butter. Sprinkle with 2 tsp dried mint and 1 tsp ground sumac and serve immediately.