Manti – Turkish Dumplings with Yogurt and Paprika Butter Recipe
Manti are tiny Turkish dumplings that are a bit like a cross between Polish uszka and Italian ravioli, but they’re served with yogurt and hot paprika butter. In Turkey they’re often made together with family at the weekend, because shaping such little dumplings is a perfect activity around the table. Finished manti are filling, warming, and have a lovely contrast: soft dough, juicy filling, and aromatic butter on top.
This recipe brings the atmosphere of a Turkish family weekend into your kitchen: tiny hand-shaped dumplings, aromatic garlic yogurt, and fragrant paprika butter. The combination of soft dough, juicy meat filling, and tangy, spicy toppings makes manti a comforting yet distinctive dish that’s different from typical European dumplings.
Chef's tips
Roll the dough as thinly as you can without tearing it – this is key to light, delicate manti. Don’t overfill the dumplings; a very small amount of filling is enough and helps them seal properly. When making the paprika butter, keep the heat moderate and remove the pan from the stove as soon as the paprika becomes fragrant to avoid bitterness from burning.
How to serve
Serve manti as a main course with a simple fresh salad and strong black tea. For a more festive spread, pair them with small meze plates like olives, pickles, and a tomato-cucumber salad. They’re best eaten immediately after topping with yogurt and hot butter, while the contrast between hot dumplings and cool yogurt is strongest.
Ingredients
- wheat flour - 350 g
- egg - 1 piece
- water lukewarm, a bit more if needed - 120 ml
- salt for the dough and for cooking - 1 teaspoon
- ground beef can be mixed beef and pork - 250 g
- onion finely grated or very finely chopped - 1 piece
- black pepper - 0.5 teaspoons
- thick plain yogurt preferably Greek-style - 300 g
- garlic pressed into the yogurt - 2 cloves
- butter - 60 g
- vegetable oil for the paprika butter - 1 tablespoon
- sweet ground paprika - 1.5 teaspoons
- hot ground paprika or chili flakes, to taste - 0.25 teaspoons
- dried mint or oregano optional for sprinkling - 0.5 teaspoons
Preparation
- Put the flour into a bowl, add 0.5 teaspoon of salt, the egg, and gradually pour in the lukewarm water, mixing with a fork until a firm dough forms.
- Transfer the dough to the counter and knead by hand for about 8–10 minutes, until smooth and elastic. If it sticks a lot, dust with a little flour.
- Shape into a ball, cover with a bowl or plastic wrap, and set aside for 20 minutes to rest.
- In the meantime, prepare the filling: in a bowl mix the ground meat, grated onion, 0.5 teaspoon of salt, and pepper. Knead with your hand for 2–3 minutes, until the mixture is sticky and uniform.
- Mix the yogurt with the pressed garlic and a pinch of salt, then place in the fridge.
- Divide the dough into 2–3 portions. Roll each portion out very thinly into a rectangle (almost like baking paper), dusting with a minimal amount of flour so it doesn’t stick.
- Cut the dough into small squares about 2×2 cm. Place a tiny amount of filling in the center of each square (less than half a teaspoon).
- Seal the dumplings by bringing together opposite corners of each square over the filling and pressing the edges firmly so they don’t open during cooking.
- Bring plenty of salted water to a boil in a large pot. Add the manti in batches, stirring gently so they don’t stick to the bottom. Cook for 6–8 minutes after they float to the surface, until the dough is soft but springy.
- In a small saucepan melt the butter with the oil over medium heat. When hot, add the sweet and hot paprika, stir quickly, and heat for about 20–30 seconds more, until you smell a strong aroma, but do not let it burn (the paprika must not darken).
- Lift the cooked dumplings out with a slotted spoon onto plates. Spoon some garlic yogurt on top.
- Drizzle everything with the hot paprika butter and sprinkle with dried mint or oregano. Serve immediately while very hot.
Storage
Ugotowane manti przechowuj w lodówce polane odrobiną oleju, aby się nie sklejały. Najlepiej jednak zamrażać je surowe, rozłożone na desce, a potem przesypać do woreczka – gotuj bez rozmrażania, wydłużając czas o 2–3 minuty.
