Manti (Turkish Dumplings)
Manti (Turkish Dumplings)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, manti (turkish dumplings). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

What Goes In Turkish Manti Recipe. You don't need many ingredients for Turkish Dumplings Manti dough. Flour, egg, salt and water are what you need. I made it with whole wheat flour, but you can use all purpose flour instead.

Manti (Turkish Dumplings) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Manti (Turkish Dumplings) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook manti (turkish dumplings) using 17 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Manti (Turkish Dumplings):
  1. Make ready Dough
  2. Prepare 350 ml (+ 50 ml or gr) water
  3. Take 2 eggs
  4. Take to taste Salt, pepper
  5. Prepare 7 cups flour
  6. Prepare Filling
  7. Make ready 500 gr ground beef
  8. Take 1/2 bunch parsley
  9. Get 1 dry onion / chopped
  10. Take to taste Salt
  11. Make ready Sauce:
  12. Make ready Thick plain yogurt
  13. Get 1/2 tbs tomato paste
  14. Take 2-3 cloves garlic / chopped
  15. Prepare 1/2 tbs red pepper flakes
  16. Get 1/2 tsp sumac
  17. Get 1/2 stick butter

Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The dumplings are typically made really small if you want to save some time make larger sized Manti. I used a mix of lamb and beef mince so the dumplings didn't taste as fatty, the filling is kept simple with onion, parsley, and seasoning.

Steps to make Manti (Turkish Dumplings):
  1. Mix ingredients to prepare the dough, if you need more water add very little one of the time, make dough firm. Manti dough needs to be quite hard; cover the dough with a cling film or kitchen towel and leave to rest in a cold place or in the fridge for 30 minutes.
  2. While the dough is resting, make the filling. Grate or finely chop the onion and combine with the ground meat and parsley. Season with salt and ground black pepper and mix well.
  3. Cut the dough into 4 balls. I can't stretch the dough very good, so I work with 4 balls, (my mom works with two balls), working one piece of dough at a time
  4. As you see I stretch my dough with rolling pin back and forth, to large enough cut into a 1 1/2 or 2 cm wide squares(keep the other balls covered to keep them smooth)
  5. Take your filling , place a small amount of on each square
  6. Squeeze one side of the dumpling
  7. Then the other side, to prevent the filling leaks when you cook them
  8. Pinch to close tightly
  9. Make sure no openings, Pinch the opposite corners to form a little a little pouch and press the seams together to seal firmly.
  10. Like a star
  11. Or you can close by cross edges first, then..
  12. The other
  13. Which ever is easy for you
  14. Just make sure you close the dumplings tightly. Place finished dumplings into a floured tray. Shake the tray frequently to separate the dumplings from each other. They may stick .
  15. If your squares stretch, and too long to work,
  16. Simply cut the dough and make smaller
  17. Boil water in a large pot, add 1 tablespoon of oil, and salt. Then add your dumplings . Cook until dough is cooked but still somehow firm. About 15-20 minutes. Do not wait too long. Dough will be too soft.
  18. Sauce: chop fresh garlic, mash them add onto plain thick yogurt set aside. In a small pan melt butter, and 1 tbs oil, add red pepper flakes and paste, by stirring, add 1/2 or 1 tbs of manti boiling water until sauce gets thicker.
  19. Place manti to a serving plate , add yogurt/ garlic and poor some paste sauce over.
  20. I put finished uncooked dumplings in a tray, (didn't want them sticking to each other) kept in the freezer until they are frozen . Then transferred them into a freezer bag. Ready to cook whenever I want in the future(if you can't finish the dough, cover with stretch film, and keep in the freezer, you will work another time)

The dumplings are typically made really small if you want to save some time make larger sized Manti. I used a mix of lamb and beef mince so the dumplings didn't taste as fatty, the filling is kept simple with onion, parsley, and seasoning. This really lets the taste of the Turkish pepper paste and garlic yogurt shine. Manti is an extraordinary dish from Turkey: tiny lamb-stuffed dumplings topped with three sauces: caramelized tomato sauce, brown butter sauce, and garlicky yogurt sauce. This recipe will show you how to make authentic Turkish Manti at home.

So that’s going to wrap it up with this exceptional food manti (turkish dumplings) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!