Turkish Manti Dumplings with Garlic Yogurt and Sizzling Paprika Butter Tips, FAQ & printable recipe

Tips for success

For the best texture, roll the dough as thin as possible—thinner than a coin. If the dough resists, let it rest a few more minutes.

Use a pasta roller if available, but a rolling pin works beautifully. Keep the cut squares covered with a damp towel to prevent them from drying out while you shape the manti.

The garlic yogurt should be made ahead and kept at room temperature while you work, so it's not too cold when served. If you prefer a stronger garlic flavor, add an extra clove.

The paprika butter can be prepared just before serving; keep it warm on low heat, but be careful not to let it burn. For a spicier version, use hot paprika.

Variations

• Spicy Manti: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the beef filling, and use hot paprika in the butter for extra heat. Garnish with additional dried mint.
• Vegetarian Manti: Replace the ground beef with finely chopped mushrooms and walnuts, seasoned with the same spices. Sauté the mushrooms before filling to remove excess moisture.
• Chicken Manti: Use ground chicken or turkey instead of beef. Add a little olive oil to the filling to keep it moist, and cook to an internal temperature of 165°F (74°C).
• Baked Manti: Instead of boiling, arrange the shaped manti in a buttered baking dish, brush with oil, and bake at 375°F (190°C) for 20-25 minutes until golden. Then top with yogurt and butter.

Storage and make-ahead

Fridge

Store leftover manti in an airtight container in the refrigerator for up to 3 days. Keep the yogurt and butter separate.

Freezer

Freeze uncooked manti on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

To reheat, boil frozen manti directly in salted water for 10-12 minutes, or sauté in a little butter until heated through.

Store leftover manti and toppings separately in airtight containers in the refrigerator for up to 3 days. The yogurt may separate slightly; stir before using. The paprika butter can be reheated gently.

The manti can be shaped and frozen on a baking sheet, then transferred to a freezer bag. Boil directly from frozen, adding 2-3 minutes to the cooking time. The dough can also be made a day ahead and kept wrapped in the refrigerator.

Serving ideas

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

For a traditional Turkish meal, serve with a bowl of hot red pepper flakes on the side for those who want extra heat.

Manti are best enjoyed immediately, while the butter is still sizzling and the yogurt is cool. Provide small forks or spoons for eating, as the dumplings are delicate.

If serving a crowd, keep the boiled manti warm in a low oven while preparing the toppings, but assemble just before serving to preserve the contrast of temperatures.

Frequently asked questions

Recipe card

Turkish Manti Dumplings with Garlic Yogurt and Sizzling Paprika Butter

Prep 1 h 30 minCook 30 minRest 30 minTotal 2 h 30 minServes 4

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water, plus more as needed
• 1/2 tsp salt, plus more for the filling and cooking water
• 1/2 lb ground beef
• 1/4 cup finely grated onion
• 1/4 tsp black pepper
• 1 cup plain whole-milk yogurt
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1 tbsp sweet red paprika
• 1 tsp tomato paste
• 1 tsp dried mint

Instructions

1. In a large bowl, combine the flour and 1/2 tsp salt. Make a well in the center and add the egg and 1/2 cup water. Mix with a fork, then bring together with your hands. Knead on a floured surface for about 8 minutes, until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes. Meanwhile, mix the ground beef, grated onion, 1/2 tsp salt, and black pepper in a small bowl. Cover and refrigerate until needed.
2. Divide the dough into two portions. On a lightly floured surface, roll one portion as thin as possible, aiming for about 1/16-inch thickness. The dough should be almost translucent. Use a pasta wheel or a sharp knife to cut the dough into 1/2-inch squares. Repeat with the second portion. Keep the cut squares covered with a clean kitchen towel to prevent drying.
3. Place a tiny pinch (about 1/4 teaspoon) of the beef filling in the center of each dough square. Fold the dough over the filling to form a triangle, pressing the edges to seal. Then bring the two opposite corners together, overlapping them slightly and pinching to create the classic manti shape. Set the finished dumplings on a floured baking sheet, not touching. Repeat with all the dough and filling.
4. Bring a large pot of salted water to a rolling boil. Carefully drop the manti into the water in batches, about 20 at a time, to avoid crowding. Stir gently once to prevent sticking. Boil for 8 to 10 minutes, until the dumplings float to the surface and the dough is tender but still holds its shape. Remove with a slotted spoon and transfer to a serving platter or individual bowls.
5. In a small bowl, stir together the plain yogurt and minced garlic. If the yogurt is too thick to pour, whisk in a tablespoon or two of the reserved pasta water until it reaches a thick but pourable consistency. Set aside at room temperature.
6. In a small skillet over medium heat, melt the butter until it foams. Add the sweet paprika, tomato paste, and dried mint. Stir constantly for 1 to 2 minutes, until the butter is deep crimson and very fragrant. Remove from heat immediately to prevent burning.
7. Spoon the garlic yogurt generously over the hot manti, covering them completely. Immediately pour the sizzling paprika butter over the yogurt, letting it pool and glaze the dumplings. Serve at once, while the butter is still bubbling and the yogurt is cool.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

24 g

Carbohydrates

52 g

Fat

24 g

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