Manti (Turkish Dumplings)
Manti (Turkish Dumplings)
Ingredients
For the Lamb Filling
- 300 g mince lamb
- 1/2 onion, grated
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- pinch cayenne pepper
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 cup fresh parsley, chopped
- to taste salt
- to taste pepper
For the Yogurt Sauce
- 200 g yogurt
- 1 garlic clove, grated
- 1 teaspoon dried mint leaves
- to taste salt
- to taste pepper
For the Dumplings
- 1 pack dumpling/wonton wrappers, (approx. 360g, 60 pcs small wonton wrappers)
- as needed water
For the Butter Sauce
- 125 g salted butter
- 2 tablespoons taltli biber salcasi (Turkish pepper paste)
- 1/2 tablespoon Aleppo pepper flakes
- to taste salt
- to taste pepper
For Garnish
- as needed fresh parsley
- as needed dried mint leaves
Instructions
- 1
Prepare the Lamb Filling: In a bowl, combine the grated 1/2 onion, 300g mince lamb, 1/2 cup finely chopped fresh parsley, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, a pinch of cayenne pepper, and 1/2 teaspoon Aleppo pepper flakes. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Prepare the Yogurt Sauce: In a separate bowl, combine 200g yogurt, 1 grated garlic clove, and 1 teaspoon dried mint leaves. Season with salt and pepper to taste. Mix until smooth.
⏱️ 5 min
- 3
Prepare the Dumpling Wrappers: Take the stack of wonton wrappers and cut them into four smaller squares. Separate the individual small wrapper squares.
⏱️ 5 min
- 4
Assemble the Dumplings: Place approximately a teaspoon of the lamb filling in the center of each small wrapper square. Dab a little water around the edges of the wrapper to help seal it. Fold the edges of the wrapper inward to form a triangle shape, then pinch all sides together to create a sealed dumpling. Repeat for all remaining filling and wrappers, placing finished dumplings on parchment paper on a plate.
⏱️ 25 min
- 5
Cook the Dumplings: Bring a pot of salted water to a rolling boil. Carefully add the assembled dumplings to the boiling water. Boil for approximately 3 to 4 minutes until cooked through. Remove the dumplings from the water using a slotted spoon or strainer.
⏱️ 7 min
- 6
Prepare the Butter Sauce: In a pan, melt 125g salted butter over medium heat. Once melted, add 2 tablespoons taltli biber salcasi (Turkish pepper paste) and 1/2 tablespoon Aleppo pepper flakes. Whisk the sauce together and allow it to 'caramelize' for 1 to 2 minutes.
⏱️ 5 min
- 7
Assemble and Serve: Spread an even layer of the prepared yogurt sauce onto a serving plate. Neatly arrange the cooked dumplings on top of the yogurt sauce. Generously pour the hot butter sauce over the dumplings. Garnish with fresh parsley and a sprinkle of additional dried mint leaves before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Manti (Turkish Dumplings)
For the Lamb Filling
- 300 g mince lamb
- 1/2 onion, grated
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- pinch cayenne pepper
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 cup fresh parsley, chopped
- to taste salt
- to taste pepper
For the Yogurt Sauce
- 200 g yogurt
- 1 garlic clove, grated
- 1 teaspoon dried mint leaves
- to taste salt
- to taste pepper
For the Dumplings
- 1 pack dumpling/wonton wrappers, (approx. 360g, 60 pcs small wonton wrappers)
- as needed water
For the Butter Sauce
- 125 g salted butter
- 2 tablespoons taltli biber salcasi (Turkish pepper paste)
- 1/2 tablespoon Aleppo pepper flakes
- to taste salt
- to taste pepper
For Garnish
- as needed fresh parsley
- as needed dried mint leaves
Instructions
- 1
Prepare the Lamb Filling: In a bowl, combine the grated 1/2 onion, 300g mince lamb, 1/2 cup finely chopped fresh parsley, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, a pinch of cayenne pepper, and 1/2 teaspoon Aleppo pepper flakes. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Prepare the Yogurt Sauce: In a separate bowl, combine 200g yogurt, 1 grated garlic clove, and 1 teaspoon dried mint leaves. Season with salt and pepper to taste. Mix until smooth.
⏱️ 5 min - 3
Prepare the Dumpling Wrappers: Take the stack of wonton wrappers and cut them into four smaller squares. Separate the individual small wrapper squares.
⏱️ 5 min - 4
Assemble the Dumplings: Place approximately a teaspoon of the lamb filling in the center of each small wrapper square. Dab a little water around the edges of the wrapper to help seal it. Fold the edges of the wrapper inward to form a triangle shape, then pinch all sides together to create a sealed dumpling. Repeat for all remaining filling and wrappers, placing finished dumplings on parchment paper on a plate.
⏱️ 25 min - 5
Cook the Dumplings: Bring a pot of salted water to a rolling boil. Carefully add the assembled dumplings to the boiling water. Boil for approximately 3 to 4 minutes until cooked through. Remove the dumplings from the water using a slotted spoon or strainer.
⏱️ 7 min - 6
Prepare the Butter Sauce: In a pan, melt 125g salted butter over medium heat. Once melted, add 2 tablespoons taltli biber salcasi (Turkish pepper paste) and 1/2 tablespoon Aleppo pepper flakes. Whisk the sauce together and allow it to 'caramelize' for 1 to 2 minutes.
⏱️ 5 min - 7
Assemble and Serve: Spread an even layer of the prepared yogurt sauce onto a serving plate. Neatly arrange the cooked dumplings on top of the yogurt sauce. Generously pour the hot butter sauce over the dumplings. Garnish with fresh parsley and a sprinkle of additional dried mint leaves before serving.
⏱️ 3 min