Dinner · Part 3 of 3: Tips & recipe card

Tiny Turkish Mantı Dumplings with Garlic Yogurt and Sizzling Red Butter Tips, FAQ & printable recipe

Name: Tiny Turkish Mantı Dumplings with Garlic Yogurt and Sizzling Red Butter
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Turkish
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 large egg; 1/2 cup water, at room temperature; 1/2 tsp salt; 1/2 lb ground beef; 1/4 cup finely grated onion, drained; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp sweet red paprika; 1 tbsp tomato paste; 4 tbsp butter; 1 tbsp dried mint; 1 cup plain full-fat yogurt; 2 cloves garlic, minced

By Clara Weller · Oct 20, 2026

A bowl of Turkish mantı dumplings topped with garlic yogurt and red paprika butter, garnished with dried mint.

Prep: 1 h
Cook: 20 min
Total: 1 h 50 min
Serves: 4

Includes 30 min resting

Tips for success

Roll the dough in batches to keep it from drying out. If the dough springs back when rolling, let it rest for a few more minutes—this relaxes the gluten. Use a pasta wheel for clean, even cuts; a sharp knife works too.

When shaping, keep the filling small and the seals tight. If the dumplings stick to the baking sheet, dust with more flour. Boil in batches to avoid overcrowding, and stir gently once after adding.

The garlic yogurt can be made a few hours ahead and kept in the refrigerator; bring it to room temperature before serving. The butter sauce is best made fresh, but it can be reheated gently.

For a more intense garlic flavor, let the minced garlic sit in the yogurt for 10 minutes before serving. If the yogurt is too thick, thin with a little warm water or milk. Serve the mantı immediately after assembling to enjoy the sizzle.

Variations

Spicy Mantı: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the beef filling. Use hot paprika in the butter sauce instead of sweet, and sprinkle with extra chili flakes before serving.
Lamb Mantı: Replace the ground beef with ground lamb. Add 1/2 teaspoon of ground cumin and a pinch of cinnamon to the filling for a warm, aromatic flavor that pairs well with the yogurt and mint.
Vegetarian Mantı: Omit the beef and use a mixture of finely chopped mushrooms, walnuts, and crumbled feta. Sauté the mushrooms until their moisture evaporates, then mix with the walnuts and feta. Season with salt, pepper, and a pinch of nutmeg.
Chicken Mantı: Use ground chicken instead of beef. Add 1 tablespoon of finely chopped fresh parsley and 1/2 teaspoon of dried oregano to the filling. Cook the dumplings until the chicken reaches 165°F (74°C).

Storage and make-ahead

Fridge: Store leftover mantı in an airtight container in the refrigerator for up to 3 days. Keep yogurt and butter sauce separate. Reheat gently with a splash of water.
Freezer: Freeze shaped, uncooked mantı on a baking sheet, then transfer to a bag for up to 3 months. Boil from frozen, adding 1-2 minutes to the cooking time.
Reheat: Reheat leftover mantı in a skillet with a splash of water over medium heat, or microwave in short bursts.

Leftover mantı can be stored in an airtight container in the refrigerator for up to 3 days. Keep the yogurt and butter sauce separate if possible to maintain texture. When reheating, gently warm the mantı in a skillet with a splash of water, or microwave in short bursts. Add fresh yogurt and butter sauce after reheating for best flavor.

The shaped mantı can be frozen on a baking sheet until solid, then transferred to a zip-top bag and kept for up to 3 months. Boil from frozen, adding 1-2 minutes to the cooking time. The garlic yogurt can be made a day ahead and refrigerated. The butter sauce can be prepared, cooled, and stored in the refrigerator for up to 1 week; reheat gently before serving.

Serving ideas

Serve the mantı as a main course with a side of crusty bread to soak up the extra yogurt and butter sauce. A simple green salad with lemon vinaigrette balances the richness.

For a traditional Turkish spread, offer additional dried mint, red pepper flakes, and sumac for sprinkling. The dish is satisfying on its own but also pairs well with a bowl of lentil soup or a meze platter.

For a more substantial meal, serve the mantı with a side of bulgur pilaf or roasted vegetables. The dumplings are best enjoyed immediately, but they can be kept warm in a low oven for a short time.

If making a large batch, consider serving the yogurt and butter sauce on the side so everyone can customize their plate. The contrast of temperatures and textures is the highlight of the dish.

Frequently asked questions

Why are your mantı falling apart during boiling?

If the dumplings burst, the seals were not tight enough or the dough was too thick. Make sure to pinch the corners firmly, and roll the dough as thin as possible. Also, avoid overfilling—use just a small pinch of filling. Boiling in batches prevents overcrowding, which can cause them to stick and tear.

Can the dough be made ahead of time?

Yes, the dough can be wrapped in plastic wrap and refrigerated for up to 24 hours. Let it come to room temperature before rolling. The filling can also be prepared a day in advance and kept in the refrigerator. Shaped mantı can be frozen for up to 3 months; boil from frozen, adding a couple of minutes to the cooking time.

What is the best way to roll the dough paper-thin?

Work with one portion of dough at a time, keeping the rest covered. Roll from the center outward, turning the dough frequently to ensure even thickness. If the dough keeps springing back, let it rest for 5-10 minutes. A pasta machine can be used, but rolling by hand gives more control for this small size.

Can the yogurt sauce be made without garlic?

Yes, simply omit the garlic for a milder version. For a different flavor, add a pinch of salt and a drizzle of olive oil to the yogurt. The butter sauce provides enough richness, so the yogurt can be kept simple. Alternatively, use a dollop of sour cream mixed with lemon juice for a tangy alternative.

How do you know when the mantı are fully cooked?

Mantı are done when they float to the surface and the dough is tender, about 8 minutes. Cut one open to check that the beef is cooked through with no pink remaining. The internal temperature should reach 160°F (71°C) for ground beef. The dumplings should be slightly firm to the bite, not mushy.

Recipe card

Tiny Turkish Mantı Dumplings with Garlic Yogurt and Sizzling Red Butter

Prep 1 hCook 20 minRest 30 minTotal 1 h 50 minServes 4

Ingredients

2 cups all-purpose flour, plus more for dusting
1 large egg
1/2 cup water, at room temperature
1/2 tsp salt
1/2 lb ground beef
1/4 cup finely grated onion, drained
1/2 tsp salt
1/4 tsp black pepper
2 tbsp sweet red paprika
1 tbsp tomato paste
4 tbsp butter
1 tbsp dried mint
1 cup plain full-fat yogurt
2 cloves garlic, minced

Instructions

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.
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.
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.
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.
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.
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.
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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 520
Protein: 22 g
Carbohydrates: 45 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.