Manti (Turkish Dumplings in Yogurt)
Manti are tiny meat dumplings served in garlic yogurt and finished with paprika-chili butter, a staple of Turkish cuisine.
Contents (2 sections)▾
Ingredients
- 500 g ground lamb or beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 300 g all-purpose flour
- 1 large egg
- 100 ml water
- 300 g plain yogurt
- 2 cloves garlic, minced (for yogurt)
- 50 g butter
- 1 tsp paprika (for butter)
- 1/2 tsp chili flakes (for butter)
Steps
In a mixing bowl, combine the ground meat, chopped onion, minced garlic, salt, pepper, and paprika. Mix well until fully combined.
In a separate bowl, mix the flour, egg, and water until a dough forms. Knead for about 5 minutes until smooth. If the dough feels too dry, add a little more water.
Roll out the dough on a floured surface to about 2 mm thick. Cut into 5 cm squares. Place a small spoonful of the meat mixture in the center of each square.
Fold the corners of the square to the center, pinching them to seal the dumpling. Ensure there are no air pockets inside, as they can cause the dumplings to break while boiling.
Bring a large pot of salted water to a boil. Carefully drop the dumplings in batches and boil for about 8-10 minutes, or until they float to the surface.
While the dumplings are cooking, prepare the garlic yogurt by mixing the yogurt with minced garlic and a pinch of salt.
In a small saucepan, melt the butter over low heat. Add paprika and chili flakes, stirring until fragrant.
Once the dumplings are cooked, drain them and serve them on a plate. Generously spoon the garlic yogurt over the dumplings and drizzle with the paprika-chili butter.
Why this works
The key to perfect Manti lies in the balance of flavors and textures. The meat filling must be well seasoned to penetrate the delicate dumpling skin, which should be thin enough to cook quickly but sturdy enough to hold the filling without breaking. If the dumplings seem too dry while mixing the dough, adding a little extra water will help create a pliable consistency. During boiling, the dumplings will expand slightly and should float when done. This method ensures they remain tender yet firm. The garlic yogurt provides a cooling contrast to the rich, warm dumplings, while the paprika-chili butter adds a flavorful kick. Together, these elements create a harmonious dish that embodies the essence of Turkish cuisine.