Tiny Turkish Mantı Dumplings with Garlic Yogurt and Sizzling Red Butter Step-by-step instructions

Before you start

Before starting, set out all the ingredients and equipment. Make the dough first, as it needs to rest for 30 minutes. While the dough rests, prepare the filling and the garlic yogurt. Bring a large pot of salted water to a boil when ready to cook.

Have a rolling pin, pasta wheel or sharp knife, and a floured surface ready for shaping. The entire process takes about an hour of active time, plus resting. Clear a large work area to roll and shape the mantı comfortably.

Instructions

Dough and Filling

1. 1Make the dough and filling
   In a large bowl, combine the flour and salt. Make a well in the center, add the egg and half the water, and mix with a fork. Gradually add the remaining water as needed to form a shaggy dough. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes. Meanwhile, in a small bowl, mix the ground beef, grated onion, salt, and black pepper until well combined. Cover and refrigerate until ready to use.
   Look for The dough should be smooth and spring back when pressed; the filling should be well blended and cold.
   Tip Resting the dough relaxes the gluten, making it easier to roll thin. Keep the dough covered to prevent drying.
2. 2Roll and cut the dough
   Divide the dough into two portions. On a lightly floured surface, roll one portion as thin as possible, aiming for about 1/16 inch thick. Use a pasta wheel or sharp knife to cut the dough into 1/2-inch squares. Keep the remaining dough covered while working. Repeat with the second portion. Dust the squares lightly with flour to prevent sticking.
   Look for The dough should be translucent enough to see your hand through, and the squares should be uniform.
   Tip Rolling in small batches makes it easier to achieve thin, even sheets. If the dough springs back, let it rest a few more minutes.
3. 3Fill and shape the mantı
   Place a tiny pinch of the beef filling (about 1/4 teaspoon) in the center of each dough square. Bring the four corners together and pinch firmly to seal, forming a small star or bundle. Place the shaped mantı on a floured baking sheet, spacing them so they don't touch. Repeat with the remaining dough and filling.
   Look for The dumplings should be tightly sealed with no filling exposed; they look like tiny tortellini or stars.
   Tip Keep the filling small—too much will make sealing difficult and cause breakage during boiling. Pinch the corners firmly.

The dough should be smooth, elastic, and rested. The filling should be well mixed and cold. The dough squares should be uniform and lightly floured.

You should have a neat pile of filled dumplings on a baking sheet, each one a tiny star. The kitchen smells of fresh dough and seasoned beef, and the counter is dusted with flour—a sign of good progress.

Cooking and Sauces

4. 4Boil the dumplings
   Bring a large pot of salted water to a rolling boil. Carefully drop the mantı into the boiling water in batches if needed. Cook for 8 minutes, or until the dumplings float to the surface and the dough is tender. Use a slotted spoon to transfer the cooked mantı to a serving dish, reserving a little cooking water if needed to loosen the yogurt.
   Look for The mantı will float and look puffed; the dough should be cooked through but still slightly firm to the bite.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Boiling in batches prevents sticking. Stir gently once after adding to keep them from clumping.
5. 5Make the garlic yogurt
   In a small bowl, stir together the yogurt and minced garlic. Set aside at room temperature while you prepare the butter sauce. If the yogurt is very thick, add a tablespoon of the reserved cooking water to loosen it slightly.
   Look for The yogurt should be smooth and well combined with the garlic; it will be thick but pourable.
   Tip Using full-fat yogurt gives a creamier texture. Letting it sit allows the garlic flavor to infuse.
6. 6Sizzle the paprika butter
   In a small skillet, melt the butter over medium heat. Add the paprika and tomato paste, stirring constantly, until the mixture is fragrant and deep crimson, about 1-2 minutes. Remove from heat and stir in the dried mint. The butter will foam and sizzle.
   Look for The butter should be foaming, deeply red, and smell nutty and spicy; the mint will sizzle and become aromatic.
   Tip Do not let the butter burn; keep the heat moderate and stir continuously. The sauce will darken slightly as the paprika toasts.

The mantı are boiling and floating, the yogurt is creamy and garlicky, and the butter is sizzling with paprika and mint, filling the kitchen with a rich, toasty aroma. The dumplings look plump and tender, and the butter sauce is a deep crimson. Everything is ready to come together in the final assembly.

Assembly

7. 7Assemble and serve
   Spoon the garlic yogurt generously over the hot mantı. Pour the sizzling paprika butter over the top, making sure to include any crispy bits from the pan. Serve immediately, with extra dried mint or paprika on the side if desired.
   Look for The yogurt blankets the dumplings, and the red butter pools around them, sizzling on contact.
   Tip The contrast of cold yogurt and hot butter is essential—serve right away so the butter is still bubbling.

The mantı are arranged on a serving platter, blanketed with white yogurt and drizzled with the red butter, which sizzles on contact. The colors are striking—white, red, and golden. The aroma is irresistible: garlic, paprika, and mint. The dish is ready to be served immediately, with the butter still bubbling.

Common mistakes

One common mistake is rolling the dough too thick, which results in heavy, doughy dumplings. Aim for paper-thin, about 1/16 inch. Another is overfilling the squares; too much filling makes sealing difficult and can cause the dumplings to burst during boiling.

Use just a small pinch. Also, be sure to seal the edges firmly, or the filling may leak out. When boiling, do not overcrowd the pot; cook in batches if necessary, and stir gently once to prevent sticking.

How to tell it’s done

The mantı are done when they float to the surface and the dough is tender but still slightly firm to the bite—about 8 minutes. To check, cut one open: the beef should be cooked through and no longer pink.

The internal temperature of the filling should reach 160°F (71°C). The yogurt should be smooth and creamy, and the butter sauce should be deep red and fragrant. Serve immediately to enjoy the contrast of hot dumplings and cool yogurt.

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