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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.

105 minHardServes 4520 cal/serving

TurkishDinnerStovetopHigh ProteinNut-FreePork-FreeCorn-Free

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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).

  7. 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.

  8. 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.

Questions

Can I make Manti (Turkish Dumplings) dairy-free?

Yes. The dairy in this entry is 2 cups full-fat plain yogurt, at room temperature, 6 tbsp unsalted butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Manti (Turkish Dumplings) gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Manti (Turkish Dumplings) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Manti (Turkish Dumplings)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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