Embark on a culinary journey exploring the delicious world of manti, those delectable little dumplings that capture hearts (and stomachs) worldwide! From traditional recipes to exciting modern twists, this collection of 10 manti recipes will guide you through the art of dumpling making, revealing the secrets to perfectly pleated manti dough, flavorful fillings, and savory sauces. Whether you’re a seasoned dumpling enthusiast or a curious newcomer, prepare to be inspired and discover the delight of crafting these miniature culinary masterpieces. Get ready to dive into a world of manti – a true celebration of flavor and texture!
Turkish Manti: A Step-by-Step Guide
This recipe provides a simple and delicious way to prepare Turkish Manti, small dumplings traditionally served with a flavorful sauce.
Ingredients
- 150g Manti (Turkish dumplings)
- Tomato Sauce
- Yogurt
- Garlic
- Parsley
Instructions
- Bring a pot of salted water to a rolling boil. Add the manti and cook until they float to the surface, indicating they are done. This usually takes about 8-10 minutes.
- While the manti is cooking, prepare the sauce. In a small bowl, combine the yogurt with minced garlic and chopped fresh parsley.
- Once the manti is cooked, drain it well. Serve the manti topped with the tomato sauce and the yogurt mixture.
Enjoy your delicious and easy-to-make Turkish Manti!
Jordanian Manti (Shushbarek)
This recipe guides you through making delicious Jordanian Manti, also known as Shushbarek. It’s a flavorful dish featuring small meat-filled dumplings cooked in a rich yogurt or tomato sauce.
Ingredients
Dough:
- 3 cups flour
- 1 teaspoon salt
- 3/4 cup water
- 2 tablespoons butter
Filling:
- 1 lb ground beef
- 1 onion, chopped
- 1 cup parsley, chopped
- 1 teaspoon mixed spices
- 1 teaspoon paprika
- 1 teaspoon salt
Tomato Sauce:
- 1/2 cup tomato sauce
- 1 tablespoon pepper paste
- 1/2 teaspoon salt
Yogurt Sauce:
- 5 cups yogurt
- 1 tablespoon dried mint
- 1 tablespoon sumac
- 5 cloves garlic, minced
- 1/2 teaspoon salt
Instructions
1. Making the Dough: Combine the dry ingredients (flour and salt). In a separate bowl, mix the wet ingredients (water and melted butter). Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms. This should take about 10 minutes. Let the dough rest for an hour.
2. Preparing the Filling: In a large bowl, combine the ground beef, chopped onion, parsley, spices, paprika, and salt. Mix well. Form the mixture into small, walnut-sized balls. Ensure the filling is not too wet.
3. Shaping the Manti: Lightly grease a baking tray with butter and set aside. Divide the dough in half. On a lightly floured surface, roll out one portion of the dough very thinly (about 1/4 inch thick). Using a pizza cutter or knife, cut the dough into 2-inch squares. Shape each square into a small boat or a half-moon by folding it over your finger. Place a meatball in the center of each dough piece.
4. Baking the Manti: Bake the filled manti in a preheated oven at 370°F (190°C) for 10-15 minutes, or until lightly golden.
5. Making the Tomato Sauce (Optional): In a saucepan, bring the tomato sauce, pepper paste, and salt to a boil. Simmer for 5 minutes. If using this sauce, add the baked manti to the sauce and cook for another 5 minutes.
6. Making the Yogurt Sauce: In a saucepan, combine the yogurt, dried mint, sumac, minced garlic, and salt. Heat over medium heat, stirring constantly to prevent curdling. (Optional: A small piece of lamb can be added to the yogurt sauce for extra flavor). Pour the hot yogurt sauce over the baked manti and serve immediately.
Homemade Manti (Turkish Dumplings)
This recipe guides you through making delicious homemade Manti, Turkish dumplings filled with a savory ground beef and onion mixture. Learn how to create the perfect dough, assemble the dumplings, and prepare a flavorful yogurt and tomato paste sauce. This recipe also includes tips for freezing the manti for future enjoyment.
Ingredients
For the Dough:
- 350 ml (+ 50 ml if needed) Water
- 2 Eggs
- Salt and Pepper to taste
- 7 cups Flour
For the Filling:
- 500 gr Ground Beef
- 1/2 bunch Parsley
- 1 dry Onion, chopped
- Salt to taste
For the Sauce:
- Thick Plain Yogurt
- 1/2 tbsp Tomato Paste
- 2-3 cloves Garlic, chopped
- 1/2 tbsp Red Pepper Flakes
- 1/2 tsp Sumac
- 1/2 stick Butter
Instructions
Making the Dough: Combine the water, eggs, salt, and pepper. Gradually add the flour, kneading until a firm dough forms. Add extra water sparingly if needed. The Manti dough should be quite hard. Cover the dough and let it rest in a cool place or refrigerator for 30 minutes.
Preparing the Filling: While the dough rests, combine the ground beef, finely chopped onion, and parsley. Season with salt and pepper, mixing thoroughly.
Assembling the Manti: Divide the dough into 4 pieces. Working with one piece at a time (keeping the others covered), roll it out thinly using a rolling pin. Cut the dough into 1.5-2 cm squares.
Filling the Dumplings: Place a small amount of filling in the center of each square. Fold the dough over to form a triangle or rectangle, ensuring the filling is sealed inside. Pinch the edges tightly to prevent leakage during cooking. You can create a “star” shape by pinching opposite corners together. If the dough squares become too long, cut them into smaller pieces before filling.
Cooking the Manti: Boil a large pot of salted water with 1 tablespoon of oil. Add the manti and cook for 15-20 minutes, or until the dough is cooked but still firm. Avoid overcooking.
Making the Sauce: Combine thick plain yogurt with chopped and mashed garlic. Set aside. In a separate pan, melt the butter with a little oil. Add the red pepper flakes and tomato paste. Stir and add a small amount of the manti cooking water to thicken the sauce.
Serving: Place the cooked manti on a serving plate. Top with the yogurt-garlic mixture and drizzle with the tomato paste sauce. Sprinkle with sumac (optional).
Freezing for Later: Arrange uncooked manti on a floured tray and freeze until solid. Transfer to a freezer bag for long-term storage.
Grilled BBQ Chicken Bites
This recipe provides a simple and flavorful way to enjoy bite-sized grilled chicken pieces marinated in a tangy BBQ-inspired sauce.
Ingredients
- 2 cups Lemon-lime soda
- 1 cup Soy sauce
- 1/4 cup Vegetable oil
- 1 1/2 tsp Horseradish
- 1 tsp Garlic powder
- 4 lb Chicken breasts
Instructions
- In a large freezer bag, combine the lemon-lime soda, soy sauce, vegetable oil, horseradish, and garlic powder to create the marinade.
- Cut the chicken breasts into bite-sized pieces and add them to the marinade bag. Toss well to ensure the chicken is fully coated.
- Place the bag of marinated chicken in the refrigerator and allow it to marinate for at least 3-4 hours, or preferably overnight for maximum flavor.
- Remove the chicken from the marinade and discard the marinade. Grill the chicken pieces for 5-7 minutes on each side, or until cooked through and slightly charred.
- Serve the grilled chicken bites immediately and enjoy!
Turkish Manti (Tiny Beef Dumplings)
This recipe guides you through making delicious Turkish Manti, small dumplings filled with a savory beef mixture, topped with a creamy garlic yogurt sauce and a spicy butter sauce. This dish is a comforting and flavorful experience.
Ingredients
For the Dough:
- 200 grams White flour
- 1 Egg
- 50 ml Water
- 1/4 tsp Salt
For the Filling:
- 200 grams Ground Beef
- 1/2 Onion (grated)
- 1 tbsp Parsley (finely chopped)
- 1/2 tsp Salt
- 1/2 tsp Whole cumin seeds
- 1 dash Pepper
For the Yogurt Sauce:
- 500 grams Yogurt
- 3 cloves Garlic
For the Butter Sauce:
- 40 grams Butter
- 1/2 tsp Red chili pepper flakes
- Dried mint (or fresh mint)
Instructions
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Make the dough: Combine the flour, egg, water, and salt. Knead until the dough is firm (like an earlobe), adding more water if needed. Wrap in plastic wrap and refrigerate for 30 minutes.
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Prepare the yogurt sauce: While the dough rests, mix the grated garlic into the yogurt.
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Prepare the filling: Combine all filling ingredients and knead well.
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Roll and cut the dough: Lightly flour a surface and roll the dough very thinly (1-2mm). Cut into 2.5cm squares.
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Fill the dumplings: Place a small amount of filling on each square.
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Shape the dumplings: Seal the edges of each square to enclose the filling. The shape doesn’t need to be perfect.
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Boil the dumplings: Bring a large pot of salted water to a boil. Add the manti and cook until they float to the surface.
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Make the butter sauce: Melt the butter in a small pan. Add the red pepper flakes once the butter sizzles.
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Serve: Transfer the cooked manti to a serving plate. Top with the yogurt sauce and butter sauce. Garnish with mint.
Sig’s Manti: Turkish Dumplings with Yogurt and Paprika Butter
This recipe guides you through making delicious Manti, small Turkish dumplings filled with a savory meat or vegetarian mixture, topped with a creamy garlic yogurt sauce and a spiced paprika butter.
Ingredients
Dough
- 375 grams plain flour
- 1 large egg
- Water (as needed)
Filling
- 1 grated onion
- 250 grams minced meat, Quorn, or a mixture
- 2 tablespoons finely chopped fresh parsley
- 1 pinch each of salt and pepper
- 4 teaspoons paprika powder
Sauce 1 (Garlic Yogurt Sauce)
- 1/4 clove crushed garlic
- 600 grams Greek yogurt (4 x 150g)
- Salt to taste
Sauce 2 (Paprika Butter)
- 4 tablespoons butter
- 1 heaped teaspoon paprika
Instructions
Making the Dough: Combine the flour, egg, and enough water to form a pliable dough. Knead well, divide into two balls, cover, and refrigerate for 30 minutes.
Preparing the Filling: Grate the onion and combine it with the mince (or Quorn/mixture), parsley, salt, pepper, and 3 teaspoons of the paprika. Mix thoroughly.
Assembling the Manti: Roll the dough out as thinly as possible and cut into 3×3 cm squares. Place a small amount of filling on each square. Fold the dough over to form a triangle and pinch the edges to seal. Drop the manti into a large pot of boiling salted water and cook for 10-15 minutes.
Making the Garlic Yogurt Sauce: Mix the yogurt with the crushed garlic and salt to taste.
Making the Paprika Butter: Gently melt the butter until clear. Stir in the remaining 1 teaspoon of paprika.
Serving: Top the cooked manti with the garlic yogurt sauce and then drizzle with the paprika butter.
Flavorful Turkey Manti Marinade
This easy and delicious marinade is perfect for turkey manti, guaranteeing juicy and tender results every time. It’s enough for approximately 4 pounds of meat and requires just a few simple ingredients.
Ingredients
- 1 cup soy sauce
- 1 cup vegetable oil
- 2 cups Sprite (diet Sprite works too)
- 1/2 tsp garlic salt
Instructions
- In a large, sealable container (like a Tupperware bowl), combine the soy sauce, vegetable oil, Sprite, and garlic salt.
- Add your turkey manti to the marinade, ensuring it’s fully submerged. Seal the container tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- Grill the marinated turkey manti over medium heat, turning occasionally, until cooked through and slightly charred.
Enjoy your flavorful and tender turkey manti!
Homemade Turkish Manti: A Step-by-Step Guide
This recipe provides a detailed guide to making delicious Turkish Manti from scratch. Manti are small, doughy dumplings filled with seasoned lamb and topped with a flavorful tomato sauce and garlic yogurt. Follow these steps to create this authentic Turkish dish.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 3/4 cup water
- 2 large eggs
For the Filling:
- 250g 10% fat ground lamb
- Handful of very finely chopped parsley
- 2 large onions, very finely chopped
- Pinch of black pepper
- Pinch of salt
For the Tomato Sauce:
- 5 tablespoons passata (or 2 tablespoons tomato paste diluted with 3 tablespoons of dumpling water)
- 2-4 tablespoons butter (adjust to your preference)
Instructions
1. Prepare the Dough: Combine the flour, water, and eggs in a bowl. Knead vigorously for 5-10 minutes until the dough feels smooth and elastic, similar to an earlobe.
2. Rest the Dough: Divide the dough into four equal pieces, roll them into balls, cover with cling film, and let them rest for 10 minutes.
3. Make the Filling: In a separate bowl, thoroughly combine the ground lamb, chopped parsley, chopped onions, salt, and pepper.
4. Roll Out the Dough: Using a rolling pin (preferably a long, thin oklava), roll out each dough ball very thinly (approximately 1mm). If using a standard rolling pin, you may need to halve the dough balls again to achieve the desired thinness. Use plenty of flour to prevent sticking.
5. Fill and Shape the Manti: Place small amounts of the filling mixture onto the rolled-out dough. Fold the dough over to enclose the filling, sealing the edges tightly (a little water can help). Keep unused dough covered with a damp tea towel to prevent drying.
6. Prepare for Cooking: Arrange the filled manti on flour-dusted trays and cover them until ready to cook.
7. Make the Tomato Sauce: Heat butter in a pan and add the passata. Cook until heated through.
8. Cook the Manti: Boil a large pot of water. Add the manti and cook for approximately 5 minutes, or until they float to the surface and are soft (not al dente like pasta). Drain the cooked manti.
9. Serve: Serve the manti hot, topped with garlic yogurt, tomato sauce, a sprinkle of sumac, fresh mint, and pul biber (Turkish red pepper flakes).
Authentic Russian Manti (Meat Dumplings)
This recipe guides you through making delicious, authentic Russian Manti. Manti are steamed dumplings filled with a savory meat mixture. This version features a classic combination of beef and pork (or turkey), seasoned with onion and enriched with a touch of butter.
Ingredients
- For the Dough:
- Flour
- Water
- Egg
- Salt
- For the Filling:
- 2 Onions
- 400g Beef
- 400g Pork (or Turkey)
- Butter
Instructions
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Prepare the Filling: Finely dice the meat and onions. Combine them in a bowl and mix thoroughly.
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Make the Dough: In a separate bowl, whisk the egg with half a teaspoon of salt. Add one glass of water and gradually incorporate the flour, mixing continuously, until you achieve a smooth, flexible dough that is not sticky.
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Assemble the Manti: Roll out the dough thinly. Cut out small circles. Place a spoonful of the meat filling in the center of each circle. Bring the edges of the dough together to form a dumpling, leaving a small opening at the top. Place a small piece of butter inside the opening.
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Steam the Manti: Steam the dumplings for approximately 1 hour.
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Serve: Serve the hot Manti with a dipping sauce made from a mixture of balsamic vinegar and soy sauce. This tangy and savory sauce perfectly complements the rich flavors of the Manti.
Homemade Turkish Mantı (Dumplings)
This recipe guides you through making delicious Turkish Mantı from scratch. We’ll cover creating the dough, preparing the savory meat filling, assembling the dumplings, and finishing them with a classic yogurt and spiced butter topping.
Ingredients
For the Dough:
- 2 large eggs
- 2 cups flour
- 200 ml water
- 1/2 tsp salt
For the Filling:
- 300 gr ground beef and lamb mix
- 1 large finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Topping:
- 2 tbsp Greek yogurt
- 1 clove garlic
- Red pepper powder or sweet chili powder
- 2 tbsp butter
Instructions
Making the Dough: In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually add the water, kneading until a firm dough forms. Cover and set aside.
Preparing the Filling: In another bowl, combine the ground meat, chopped onion, parsley, oil, salt, and pepper. Mix thoroughly.
Assembling the Mantı: Roll out the dough very thinly on a lightly floured surface. Cut the dough into small squares (approximately 2×2 inches or 3×3 inches).
Place a small amount of the meat filling (about the size of a nut) in the center of each square. Fold the corners of the dough over the filling to form small dumplings.
Arrange the uncooked mantı on a lightly floured tray or baking sheet, ensuring they don’t stick together.
Par-baking the Mantı: Bake the mantı in a preheated oven for 15 minutes. This step helps firm them up before boiling.
Boiling the Mantı: Bring a large pot of salted water to a boil. Add the par-baked mantı and cook for approximately 15 minutes, or until tender. Drain well.
Making the Topping: Grate the garlic into the Greek yogurt and mix. Melt the butter in a small pan and stir in the red pepper powder or sweet chili powder.
Serving: Spoon the garlic yogurt over the cooked mantı and drizzle with the spiced butter. Serve immediately and enjoy!
History of Manti
Manti, those delectable little dumplings, boast a rich and fascinating history, traversing across continents and cultures. Their origins are often traced back to Central Asia, with some food historians pointing to the Uyghur people as the likely creators. The word “manti” itself is believed to derive from the Chinese word “mantou,” referring to steamed buns. This suggests a possible connection to ancient Chinese cuisine.
From Central Asia, manti spread along the Silk Road, carried by traders and travelers to different parts of the world. They became a staple in various cuisines, including Turkish, Armenian, Afghan, and Korean, each culture adding its own unique twist to the basic recipe. For instance, Turkish manti are typically smaller and served with a yogurt and spice sauce, while larger versions are common in other regions.
The nomadic nature of early Central Asian peoples likely played a role in the development of manti. These small, portable dumplings were ideal for travelers and could be easily cooked over open fires. Over time, manti evolved from a simple, practical food to a celebrated dish, often prepared for special occasions and festivals.
Today, manti continue to be a beloved food across many cultures, a testament to their enduring appeal and adaptability. While ingredients and preparation methods may vary, the core concept of a flavorful filling encased in a delicate dough remains the same, connecting us to a culinary tradition that spans centuries and continents.
Nutritional Content and Benefits of Manti
Manti, while undeniably delicious, also offer a surprisingly balanced nutritional profile. These dumplings are primarily composed of carbohydrates from the dough, providing energy. The filling, typically made with ground meat (often lamb or beef), contributes protein, essential for building and repairing tissues. Depending on the recipe, additional ingredients like onions and garlic can offer small amounts of vitamins and minerals.
The nutritional value of manti can vary based on the specific ingredients and preparation methods. For instance, using whole wheat flour for the dough boosts the fiber content, promoting digestive health. Similarly, incorporating vegetables into the filling increases the vitamin and mineral intake. While manti can be part of a healthy diet, portion control is important. They are often served with yogurt or a sauce, which can add calories and fat. Opting for lighter toppings like a tomato-based sauce or plain yogurt can help manage overall caloric intake.
One of the key benefits of manti is their versatility. They can be adapted to suit various dietary needs and preferences. Vegetarian versions are easily created by substituting the meat filling with lentils, spinach, or other vegetables. Baked manti offer a lower-fat alternative to the traditional boiled or fried versions. Ultimately, by making mindful ingredient choices and being aware of portion sizes, manti can be a satisfying and nutritious addition to a well-rounded diet.
Tips for Choosing Quality Dough and Meat
The foundation of any delicious manti lies in the quality of its dough and meat filling. Choosing the right ingredients will elevate your dumplings from ordinary to extraordinary. For the dough, look for all-purpose flour or a combination of all-purpose and high-gluten flour for a chewier texture. Freshness is key, so check expiration dates and opt for flour that hasn’t been sitting on the shelf for too long.
When it comes to the meat, ground lamb is traditional, but ground beef or a mixture of the two works beautifully. Look for meat with a higher fat content for a more flavorful and juicy filling. Leaner cuts can be used, but you may need to add some fat, such as finely diced suet, to prevent the filling from drying out. Always choose freshly ground meat whenever possible, and ensure it’s from a reputable source.