Turkish Mantı (Dumplings with Yogurt and Butter Pepper Sauce)
Turkish Mantı (Dumplings with Yogurt and Butter Pepper Sauce)
Ingredients
For the Dumpling Filling
- 10 1/2 ounces ground lamb
- 1/2 medium onion, grated
- 1/2 cup fresh parsley, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Garlic Yogurt Sauce
- 3/4 cup plain full-fat yogurt
- 1 garlic clove, finely grated
- 1 teaspoon dried mint leaves
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Butter Pepper Sauce
- 4 1/2 ounces salted butter
- 2 tablespoons Turkish mild red pepper paste (tatlı biber salçası)
- 1/2 tablespoon Aleppo pepper flakes
For Assembly and Garnish
- 1 package wonton wrappers, approximately 40-50 wrappers
- 1/4 cup water, for sealing dumplings
- 1 tablespoon salt, for boiling water
- 2 tablespoons fresh parsley, finely chopped, for garnish
- 1/2 teaspoon dried mint leaves, for garnish
Instructions
- 1
Prepare the Dumpling Filling: In a large mixing bowl, combine the ground lamb, grated onion, finely chopped fresh parsley, ground cumin, ground cinnamon, cayenne pepper, 1/2 teaspoon Aleppo pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well combined. Set aside.
⏱️ 10 min
- 2
Prepare the Garlic Yogurt Sauce: In a separate bowl, combine the plain full-fat yogurt, finely grated garlic clove, 1 teaspoon dried mint leaves, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and well incorporated. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
Prepare the Wonton Wrappers: Stack the wonton wrappers and cut them into four smaller squares. Keep them covered with a damp cloth to prevent drying out while you work.
⏱️ 5 min
- 4
Assemble the Dumplings: Take one small wrapper square and place approximately 1 teaspoon of the meat filling in the center. Moisten the edges of the wrapper with a little water. Bring the four corners of the wrapper together over the filling and pinch them firmly to form a small, star-shaped dumpling. Place the assembled dumplings on a piece of parchment paper to prevent sticking. Repeat until all filling is used.
⏱️ 25 min
- 5
Cook the Dumplings: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Carefully add the prepared dumplings to the boiling water, ensuring not to overcrowd the pot; cook in batches if necessary. Cook for approximately 3 to 4 minutes, or until the dumplings float to the surface and are tender. Using a slotted spoon, remove the cooked dumplings from the water and set aside.
⏱️ 10 min•🌡️ 212
- 6
Prepare the Butter Pepper Sauce: While the dumplings are cooking, melt the 4 1/2 ounces of salted butter in a small pan over medium heat. Once melted, add the 2 tablespoons of Turkish mild red pepper paste and 1/2 tablespoon of Aleppo pepper flakes. Whisk continuously for 1 to 2 minutes until the sauce is vibrant red, aromatic, and slightly caramelized.
⏱️ 5 min
- 7
Plate and Serve: To serve, spread a generous layer of the garlic yogurt sauce evenly across the bottom of a large, shallow serving plate. Arrange the hot, cooked mantı dumplings on top of the yogurt sauce. Generously drizzle the warm butter pepper sauce over the dumplings and yogurt. Garnish with finely chopped fresh parsley and a sprinkle of dried mint leaves. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Mantı (Dumplings with Yogurt and Butter Pepper Sauce)
Ingredients
For the Dumpling Filling
- 10 1/2 ounces ground lamb
- 1/2 medium onion, grated
- 1/2 cup fresh parsley, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Garlic Yogurt Sauce
- 3/4 cup plain full-fat yogurt
- 1 garlic clove, finely grated
- 1 teaspoon dried mint leaves
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Butter Pepper Sauce
- 4 1/2 ounces salted butter
- 2 tablespoons Turkish mild red pepper paste (tatlı biber salçası)
- 1/2 tablespoon Aleppo pepper flakes
For Assembly and Garnish
- 1 package wonton wrappers, approximately 40-50 wrappers
- 1/4 cup water, for sealing dumplings
- 1 tablespoon salt, for boiling water
- 2 tablespoons fresh parsley, finely chopped, for garnish
- 1/2 teaspoon dried mint leaves, for garnish
Instructions
- 1
Prepare the Dumpling Filling: In a large mixing bowl, combine the ground lamb, grated onion, finely chopped fresh parsley, ground cumin, ground cinnamon, cayenne pepper, 1/2 teaspoon Aleppo pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well combined. Set aside.
⏱️ 10 min - 2
Prepare the Garlic Yogurt Sauce: In a separate bowl, combine the plain full-fat yogurt, finely grated garlic clove, 1 teaspoon dried mint leaves, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and well incorporated. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Prepare the Wonton Wrappers: Stack the wonton wrappers and cut them into four smaller squares. Keep them covered with a damp cloth to prevent drying out while you work.
⏱️ 5 min - 4
Assemble the Dumplings: Take one small wrapper square and place approximately 1 teaspoon of the meat filling in the center. Moisten the edges of the wrapper with a little water. Bring the four corners of the wrapper together over the filling and pinch them firmly to form a small, star-shaped dumpling. Place the assembled dumplings on a piece of parchment paper to prevent sticking. Repeat until all filling is used.
⏱️ 25 min - 5
Cook the Dumplings: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Carefully add the prepared dumplings to the boiling water, ensuring not to overcrowd the pot; cook in batches if necessary. Cook for approximately 3 to 4 minutes, or until the dumplings float to the surface and are tender. Using a slotted spoon, remove the cooked dumplings from the water and set aside.
⏱️ 10 min•🌡️ 212 - 6
Prepare the Butter Pepper Sauce: While the dumplings are cooking, melt the 4 1/2 ounces of salted butter in a small pan over medium heat. Once melted, add the 2 tablespoons of Turkish mild red pepper paste and 1/2 tablespoon of Aleppo pepper flakes. Whisk continuously for 1 to 2 minutes until the sauce is vibrant red, aromatic, and slightly caramelized.
⏱️ 5 min - 7
Plate and Serve: To serve, spread a generous layer of the garlic yogurt sauce evenly across the bottom of a large, shallow serving plate. Arrange the hot, cooked mantı dumplings on top of the yogurt sauce. Generously drizzle the warm butter pepper sauce over the dumplings and yogurt. Garnish with finely chopped fresh parsley and a sprinkle of dried mint leaves. Serve immediately.
⏱️ 5 min