Homemade Manti with Garlic Yogurt and Aleppo Butter Step-by-step instructions

Before you start

Before starting, set out all ingredients and equipment. Bring the water to a warm temperature for the dough. Have a damp towel ready for resting the dough.

Fill a large pot with water and salt it generously, ready to boil. Prepare the garlic yogurt by mixing yogurt, minced garlic, and salt; set aside. Melt the butter and infuse with Aleppo pepper just before serving.

Instructions

Dough and Shaping

1. 1Make and rest the dough
   In a large bowl, combine 3 cups all-purpose flour (380g), 1 large egg, 1 tsp salt, and 1 cup warm water (240ml). Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be firm but silky, not sticky. Cover with a damp towel and let rest for 20 minutes.
   Look for Dough is smooth, springs back when pressed, and no longer sticks to your hands.
   Tip If the dough feels dry, add water 1 teaspoon at a time. If too sticky, dust with flour.
2. 2Roll the dough thin
   Divide the rested dough in half. Keep one half covered. On a floured surface, roll the other half into a very thin round sheet, about 1/16-inch thick. The sheet should be almost translucent. Dust with flour as needed to prevent sticking.
   Look for The dough is thin enough to see your hand through it, but not tearing.
   Tip Roll from the center outward, turning the dough frequently to keep an even thickness.
3. 3Press into the mold
   Drape the rolled dough over a floured hexagonal honeycomb manti mold. Gently press the dough into each cell with your fingertips or a small ball of dough, making sure the dough touches the bottom of each hexagon. The dough should be thin but not torn.
   Look for Each cell is clearly defined with thin dough lining the sides.
   Tip Flour the mold well to prevent sticking; tap off excess flour before placing the dough.

At the end of this phase, you should have a smooth, rested dough and a tray of neatly formed manti.

The dough should be thin and even, and the manti should release cleanly from the mold. The kitchen smells of fresh flour and the promise of a hearty meal.

Boiling the Dumplings

4. 4Release the dumplings
   Invert the mold over a floured tray and tap firmly to release the little dumplings. They should pop out cleanly. Repeat with the remaining dough and any scraps. You should have about 40 tiny dumplings.
   Look for Dumplings fall out easily and hold their shape.
   Tip If any stick, use a small knife to gently loosen the edges.
5. 5Boil the manti
   Bring a large pot of salted water to a rolling boil. Carefully drop in the manti in batches to avoid crowding. Cook for 7 minutes, stirring gently once or twice, until they float to the surface and are tender. Remove with a slotted spoon and divide among serving bowls.
   Look for Manti float and look slightly puffed; a test piece is tender but not mushy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the water at a steady boil; cook in two batches if needed.

The manti should be floating and look slightly translucent around the edges. The water is cloudy from the flour, and the dumplings have a pleasant, bouncy texture when pressed. They should be tender but not falling apart.

Topping and Serving

6. 6Make the garlic yogurt
   In a small bowl, stir together 1 cup plain yogurt, 2 minced garlic cloves, and a pinch of salt. Set aside at room temperature while the manti cook.
   Look for Yogurt is smooth and well combined.
   Tip Use full-fat yogurt for a creamier texture.
7. 7Make the Aleppo butter
   In a small saucepan, melt 3 tbsp butter over medium heat. Add 1 tsp red pepper flakes (Aleppo) and swirl for 30 seconds until fragrant and sizzling. Remove from heat immediately to avoid burning.
   Look for Butter is foamy and the pepper flakes are fragrant, not browned.
   Tip Use Aleppo pepper for its fruity, moderate heat; adjust the amount to taste.
8. 8Assemble and serve
   Ladle the garlic yogurt generously over the hot manti. Drizzle with the sizzling Aleppo butter. Serve immediately, while the manti are still steaming.
   Look for The yogurt blankets the manti and the butter sizzles on top.
   Tip For a traditional touch, sprinkle with dried mint or sumac if desired (not shown in video).

The yogurt is cool and creamy, the butter sizzles and smells of toasted pepper, and the assembled dish is a beautiful contrast of white, red, and golden. The manti are steaming hot, ready to be eaten immediately.

Common mistakes

One common mistake is rolling the dough too thick, resulting in heavy, doughy manti. Aim for a thin, almost translucent sheet. Another is overcrowding the pot, which lowers the water temperature and makes the manti stick together.

Also, don't skip the resting time – it's essential for a pliable dough. Finally, be careful not to burn the Aleppo butter; remove it from heat as soon as it's fragrant.

How to tell it’s done

The manti are done when they float to the surface and are tender when bitten – no raw dough taste. The dough should be cooked through but still have a slight bite.

If using a thermometer, the internal temperature of the dumplings should be at least 165°F (74°C). The yogurt should be cool and thick, and the butter sizzling when poured over.

• Egg dishes: 160°F (71°C) in the thickest part