Flavorful Turkish Manti: A Traditional Dumpling Delight
Indulge in spiced beef dumplings with creamy yogurt & paprika butter.
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Rate this RecipeEquipment
- Large Pan
- Spatula
- Knife
- Cutting Board
- Pot
- Mixing Bowl
- Small Saucepan
Ingredients
For the Dough
- 3 cup all-purpose flour approx. 375 g
- 0.5 cup water adjust as needed
- 0.5 teaspoon salt
For the Beef Filling
- 2 pound ground beef approx. 900 g
- 1 large yellow onion diced
- 1 teaspoon curry powder optional
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
For the Yogurt Sauce
- 2 cup plain greek yogurt about 480 ml
- 2 clove garlic crushed
- 1 teaspoon salt to taste
For the Paprika Butter
- 2 tablespoon butter about 30 g
- 1 teaspoon paprika
Step-by-Step Instructions
- Begin by heating a large pan over medium-high heat and add two pounds (about 900 g) of ground beef. Cook the beef until it starts to brown, breaking it apart with a spatula or wooden spoon to ensure even cooking. Season the beef with a pinch of curry powder, one tablespoon of onion powder, one tablespoon of paprika, one teaspoon of salt, and one teaspoon of black pepper. Stir these spices in thoroughly so the meat is well coated. If it seems underseasoned, add more salt or pepper according to your taste. Next, add one large yellow onion (diced), and continue cooking until the onions become translucent and slightly crispy around the edges. Remove from heat and set the mixture aside.
- Depending on convenience, you may use store-bought dumpling wrappers or prepare fresh dough. If preparing the dough from scratch, mix flour, water, and a pinch of salt until it forms a smooth, pliable dough, then roll it out thin. Cut the dough into small squares of about two inches (5 cm). Place a small spoonful of the cooked beef and onion filling into the center of each square. Fold and pinch the dough corners together at the top, making small, tightly sealed dumplings. Repeat until all filling is used.
- In a bowl, combine two cups (about 480 ml) of plain Greek yogurt with one teaspoon of salt (adjust to taste) and two crushed garlic cloves. Mix thoroughly to distribute the garlic and salt evenly. Set this aside in the refrigerator until you’re ready to serve.
- Melt two tablespoons (about 30 g) of butter in a small saucepan or microwave-safe bowl. Stir in about one teaspoon of paprika, allowing the rich flavor and color to develop. Keep the butter mixture warm until you’re ready to plate.
- Spoon a generous layer of the garlic yogurt sauce onto a serving plate. Carefully place your cooked dumplings on top. Drizzle the warm, paprika-infused butter over the dumplings, allowing it to trickle down and blend with the creamy sauce. For a fresh finish, sprinkle parsley or cilantro on top, though cilantro adds a distinct flavor that might appeal to those who prefer it over parsley. Serve immediately, while everything is still hot.
Notes
Try making extra dumplings to freeze; they keep well and can be cooked directly from frozen when needed.