Tiny Turkish Mantı Dumplings with Garlic Yogurt and Sizzling Red Butter

Tiny pockets of spiced beef, wrapped in paper-thin egg dough, boiled until tender, then smothered in garlicky yogurt and a sizzling red butter sauce. That’s Turkish mantı, a dish that turns simple ingredients into something extraordinary.

Each little dumpling is a burst of flavor, and the combination of creamy, tangy yogurt with the rich, smoky butter is unforgettable. This recipe guides through every step, from rolling the dough to pinching the stars, so anyone can make these at home.

Mantı are small, hand-formed dumplings that are a beloved staple of Turkish cuisine. In this version, a simple dough of flour, egg, and water is rolled paper-thin, cut into small squares, and filled with a seasoned mixture of ground beef and onion.

The dumplings are then boiled until tender and served with a blanket of garlicky yogurt and a drizzle of sizzling paprika butter. The result is a dish that is at once comforting and elegant, perfect for a special dinner or a weekend project. The recipe yields about 80 small dumplings, enough for four generous servings.

Ingredients

Why this recipe works

The dough is rolled exceptionally thin, which gives the mantı a delicate, tender texture that contrasts beautifully with the hearty filling. Boiling, rather than frying, keeps the dumplings light and allows the flavors of the beef and spices to shine. The yogurt adds a cool, creamy tang that balances the richness of the butter sauce, while the paprika and mint provide warmth and depth.

The technique of pinching the four corners of each square creates a star shape that not only looks charming but also helps the dumplings hold their shape during cooking. The small size ensures that each bite is a perfect balance of dough and filling. The sizzling butter, poured over the top just before serving, adds a dramatic finish and a nutty, toasted flavor that elevates the entire dish.

Notes and substitutions

For the dough, use all-purpose flour for a reliable result; it rolls out easily and cooks up tender. The egg gives the dough structure and a subtle richness. If the dough feels too dry, add water a teaspoon at a time; if too sticky, dust with flour.

Resting the dough is crucial—it relaxes the gluten and makes rolling much easier. For the filling, finely grated onion adds moisture and sweetness; drain it well to avoid a soggy filling.

Ground beef with a moderate fat content (15-20%) yields the juiciest dumplings. Plain full-fat yogurt is best for the topping; it is thick and tangy. If using Greek yogurt, thin it with a little water to achieve a pourable consistency.

The butter sauce comes together quickly, so have the paprika, tomato paste, and mint measured and ready. Use sweet paprika for a mild, fruity flavor, or hot paprika for a spicy kick.

• Ground beef: Ground lamb or a mix of beef and lamb works well. Keep the fat content around 15-20% for moist filling.
• All-purpose flour: 00 flour or bread flour can be used; they give a slightly chewier dough. Reduce water slightly if using bread flour.
• Plain full-fat yogurt: Greek yogurt is thicker; thin with a tablespoon of water if needed. For a dairy-free version, use a thick plant-based yogurt, but note the texture will differ.
• Sweet red paprika: Use hot paprika for a spicy kick, or a mix of sweet and smoked paprika for a deeper flavor.

Equipment

• Rolling pin
• Pasta wheel or sharp knife
• Large pot for boiling
• Small skillet
• Mixing bowls
• Slotted spoon
• Baking sheet (optional)