Manti (Turkish Dumplings)

Name: Manti (Turkish Dumplings)
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4 servings
Cuisine: Turkish
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

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

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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

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

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

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

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

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

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

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

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.

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Questions

What should Manti (Turkish Dumplings) look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the dough is tender and the filling reaches an internal temperature of 160°F (71°C). Step 7: cook until golden brown. A reading of 160 F on a thermometer settles it.

Why rest the meat in Manti (Turkish Dumplings)?

Step 1 reads: "Wrap in plastic and rest for 30 minutes." Heat drives the juices toward the center. The rest in step 1 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for Aleppo pepper in Manti (Turkish Dumplings)?

The entry for Manti (Turkish Dumplings) calls for 1/2 tsp Aleppo pepper or red pepper flakes. In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Can I use ground turkey instead of ground beef in Manti (Turkish Dumplings)?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Manti (Turkish Dumplings) uses 1 lb ground beef (80/20).

How hot is Manti (Turkish Dumplings)?

Moderately. The heat in Manti (Turkish Dumplings) comes from 1/2 tsp Aleppo pepper or red pepper flakes. For a milder plate, halve the Aleppo pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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

Yes. The gluten in Manti (Turkish Dumplings) 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 do I store and reheat Manti (Turkish Dumplings)?

Refrigerate what is left of Manti (Turkish Dumplings) within two hours and eat it within three days. Reheat gently on the stovetop.

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