Mantı (Turkish Dumplings with Yogurt and Garlic)

Name: Mantı (Turkish Dumplings with Yogurt and Garlic)
Yield: 2
Cuisine: Turkey
Ingredients: Plain flour, plus extra for dusting — 300 g (2 1/2 cups); Egg — 1; Salt — 1/2 tsp; Water — 100 ml (scant 1/2 cup); Minced lamb or beef — 200 g (7 oz); Small onion, grated — 1; Salt (for filling) — 1/2 tsp; Black pepper — 1/4 tsp; Plain yogurt — 400 g (1 3/4 cups); Garlic cloves, crushed — 3; Butter — 3 tbsp (45 ml); Paprika or Aleppo pepper — 1 tsp; Dried mint, to serve

The Quirky Foodster Team

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Servings

Ingredients

Plain flour, plus extra for dusting — 300 g (2 1/2 cups)
Egg — 1
Salt — 1/2 tsp
Water — 100 ml (scant 1/2 cup)
Minced lamb or beef — 200 g (7 oz)
Small onion, grated — 1
Salt (for filling) — 1/2 tsp
Black pepper — 1/4 tsp
Plain yogurt — 400 g (1 3/4 cups)
Garlic cloves, crushed — 3
Butter — 3 tbsp (45 ml)
Paprika or Aleppo pepper — 1 tsp
Dried mint, to serve

Method

Make the dough: mix the flour, egg, salt and water into a firm dough. Knead for 8 minutes until smooth, cover, and rest for 30 minutes.
Meanwhile, mix the minced meat, grated onion, salt and pepper for the filling.
Roll the dough out very thin and cut into small squares, about 2.5 cm (1 in) across.
Place a small dab of filling in the centre of each square, then pinch all four corners together tightly to seal into a little parcel.
Bring a large pot of salted water to a boil and cook the dumplings in batches for 8–10 minutes, until they float and the dough is cooked through. Drain well.
Meanwhile, stir the crushed garlic into the yogurt with a pinch of salt.
Melt the butter in a small pan and stir in the paprika, cooking for 30 seconds until fragrant and red.
Divide the drained mantı among bowls, top generously with the garlic yogurt, drizzle with the paprika butter, and finish with a pinch of dried mint.

Introduction: Mantı are tiny hand-folded dumplings, painstakingly pinched shut and filled with seasoned minced meat,
then boiled and topped with garlicky yogurt and a drizzle of paprika butter.

Cultural Background: Mantı are tiny hand-folded dumplings, painstakingly pinched shut and filled with seasoned minced meat,
then boiled and topped with garlicky yogurt and a drizzle of paprika butter. Making mantı is often a
communal activity in Turkish households, especially in Central Anatolia, where the smallest dumplings are
prized as a sign of skill.

Tips: Roll the dough as thin as you can manage — traditional mantı are prized for their delicate, almost translucent wrappers. Work in batches and keep unused dough covered so it doesn't dry out while you shape the dumplings.

Variations: Make a vegetarian filling with mashed potato, onion and herbs instead of meat. Serve with a light tomato sauce in addition to the yogurt, as some regions do. A vegetarian version can be made with a potato and herb filling in place of the meat.

Potato and Herb Mantı: Replace the meat filling with 250 g (1 1/2 cups) mashed potato mixed with 1 finely
chopped small onion (sautéed until soft), a handful of chopped dill, salt and pepper. Fill and cook exactly
as directed.

Storage: Uncooked mantı can be frozen on a tray, then bagged, for up to 2 months. Cooked mantı are best eaten
fresh.

Reheating: Not typically reheated once sauced; cook frozen dumplings directly in boiling water, adding a couple of
extra minutes.

FAQs:

Q: Why so small?

A: Traditionally, the smallness of the dumplings is seen as a mark of skill and care in the cook.

Q: Can I use wonton wrappers instead?

A: Yes, as a shortcut, though the texture will differ from the traditional hand-rolled dough.

Q: What's the paprika butter for?

A: It adds a rich, glossy finish and gentle warmth that balances the tangy yogurt.