Turkish Dumplings (Manti)
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Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 4 mins
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Servings
36
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Calories
100 kcal
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Course
Main Course
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Cuisine
Turkish
Turkish Dumplings (Manti)
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These manti are plump, savory Turkish pasta-like dumplings filled with a spiced beef filling and doused in yogurt and chili sauces.
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Ingredients
Dough
- 400 g 00 pasta flour
- 4 eggs
- 2 tsp kosher salt
Meat Filling
- 1 lb ground beef
- 1/4 cup flat leaf parsley chopped
- 3 tbsp oregano leaves chopped
- 2 cloves garlic minced
- 1/2 medium yellow onion diced
- 1 tbsp tomato paste
- 1 tsp red pepper flakes
- 1 tsp ground black pepper
- 1 tsp kosher salt
Yogurt Dressing
- 3/4 cup plain greek yogurt
- 2 tbsp water
- 1/4 tsp kosher salt
Chili Dressing
- 4 tbsp olive oil (See Note 1)
- 2 tbsp red pepper paste (See Note 1)
- 2 tsp dried mint
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Instructions
- In a bowl add the flour and make a well in the center. Beat the eggs and add to well along with the salt. Using a fork, start from the middle and move outwards, whisking with fork until dough comes together. Next mix by hand until dough forms a smooth ball. Cover with tea towel and rest 20 minutes while you make the filling.
- In a bowl mix the filling ingredients together with your hands. Cover with tea towel and set aside.
- Line 2 baking trays with parchment paper and set aside. Mix together the yogurt dressing ingredients and keep refrigerated. Mix together the olive oil and red pepper paste, set aside.
- On a clean floured surface roll dough out to 1/8th inch thickness or use pasta machine. Using a pizza cutter or sharp paring knife, cut into 2-inch squares. Reuse dough scraps to roll dough out until all is used.
- Place 2 teaspoons of meat filling in center of each dough square. Using fingertips, pull up opposite corners up to meet on top and pinch together to make star shape. Place on prepared baking trays to dry until ready to cook.
- Continue until all dough and filling is used. It varies, but I make between 36-40 manti dumplings.
- Bring a pot of salted water to the boil, turn heat to simmer and add the manti pasta. They should sink to the bottom. Gently stir to make sure none stick and cook 4 minutes (although most should all pop up to the surface of the water when done).
- Drain the pasta and serve immediately in bowls or one serving tray with yogurt sauce spooned on top, chili dressing drizzled over and dried mint sprinkled on top.
Notes
- If you do not have the red pepper paste known as Turkish Pepper Paste (Biber Salcasi) you can melt 4 tablespoons of butter until it starts to smell nutty and turns a golden brown. Take off the heat and add 1 tablespoon of aleppo chili flakes and stir.
- Adapted from Rick Stein's From Venice to Istanbul.
Nutrition Information
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Calories
100kcal
(5%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
232mg
(10%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 232mg | 10% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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