andmade Manti (Turkish Dumplings) Masterclass: Folding, Simmering, and Brown Butter Sauce
The first time I attempted manti, I thought, “How hard can tiny dumplings be?” Famous last words. My kitchen ended up looking like a flour bomb exploded, the rolling pin stuck to the dough, and the filling oozed out like rebellious little blobs of meat. I was ready to throw in the towel. But then I dipped one of those messy, imperfect dumplings into browned butter and yogurt sauce, and… well, I may have cried. Tiny, pillowy morsels, tangy yogurt, nutty butter, and a whisper of garlic—it was like a hug from my food-loving Turkish aunt I never had. That moment was worth every disaster. Since then, I’ve been obsessed with perfecting these little parcels of joy, and let me tell you, manti is a kitchen adventure that rewards patience, humor, and a little bit of messy courage.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr 15 min | 20 min | 1 hr 35 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Each bite is tiny but packed with bold, comforting flavors.
- The folding technique is easier than it looks once you get the hang of it—promise.
- Brown butter sauce adds nutty, almost caramelized richness that makes the dish unforgettable.
- Perfect for impressing dinner guests or for an indulgent cozy night in.
Grab These (Ingredients)
For the dough:
- 2 cups all-purpose flour (King Arthur is my go-to for elasticity)
- 1/2 tsp salt
- 1 large egg
- 1/2 cup water (plus a splash more if needed)
For the filling:
- 250g ground lamb or beef (I like a mix for depth of flavor)
- 1 small onion, finely grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of paprika or Aleppo chili for warmth
For the sauce:
- 100g unsalted butter
- 1 tsp paprika (sweet or smoked, your choice)
- 1/2 cup plain yogurt
- 1 clove garlic, minced
- Optional: chopped fresh parsley or sumac for garnish
Let’s Make It
- Make the dough: Combine flour and salt in a bowl. Make a well in the center, crack in the egg, and gradually mix in water until a soft, pliable dough forms. Knead for 8–10 minutes—you want it smooth but not sticky. I swear, the first batch is always rebellious, the second batch magical. Wrap it in plastic and let it rest for at least 30 minutes. This is a perfect time to clean up your first mess and maybe pour yourself a glass of something comforting.
- Prepare the filling: Mix the ground meat, grated onion, salt, pepper, and optional spices in a small bowl. I like letting it rest for a few minutes while the dough relaxes—it helps the flavors meld. And yes, I occasionally sneak a taste, because quality control is important.
- Roll and fill: Roll the dough into a thin rectangle, about 1–2 mm thick. Cut into small squares, roughly 2 inches. Place a tiny pinch of filling in the center—tiny is key. Fold diagonally into little parcels and pinch the edges firmly so nothing escapes. Fun fact: overstuffing even slightly will lead to a meat geyser during cooking. Learned that one the hard way.
- Simmer the manti: Bring a large pot of salted water to a gentle boil. Drop in dumplings carefully, stirring gently to prevent sticking. Cook 8–10 minutes, until they float and the dough is tender. I sometimes taste one mid-cook—because patience is hard, and honestly, it’s worth it.
- Brown butter sauce: While the dumplings simmer, melt butter in a skillet over medium heat. Let it brown slightly, swirling occasionally, and then add paprika. The aroma is hypnotic—like a nutty, golden cloud that wraps around your kitchen. Drizzle generously over the cooked dumplings.
- Serve with yogurt: Mix garlic into yogurt and spoon over the dumplings. Sprinkle parsley or sumac if you want a pop of color, then dig in immediately. I warn you, these vanish fast. One minute, your plate is full; the next, it’s shamefully empty.
- Optional extra love: I like to add a little squeeze of lemon or a sprinkle of crushed chili flakes for depth. Sometimes I even toss tiny pomegranate seeds on top—because why not? Tiny bursts of sweetness against the savory richness are pure magic.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 28g |
| Fiber | 2g |
| Sugar | 2g |
Note: Values are estimates
Variations & Add-Ins
- Vegetarian: Swap meat for sautéed mushrooms, spinach, and feta—still indulgent, still fun.
- Spicy: Add ½ tsp crushed red pepper to the meat filling for a gentle kick.
- Herbal: Mix fresh dill or mint into yogurt for brightness and a little zing.
Serving Ideas
- Pair with a simple green salad and crusty bread.
- Turkish tea or a crisp white wine make perfect companions.
- For a festive touch, scatter pomegranate seeds or toasted pine nuts on top—tiny bursts of happiness in every bite.
Storage & Reheating
- Best eaten immediately, but leftovers store in an airtight container for 1–2 days.
- Reheat gently in a skillet with a splash of water or broth—microwaving tends to turn dumplings rubbery.
- Yogurt sauce is best fresh but can be kept separately in the fridge.
My Two Cents (Pro-Tip)
Tiny pinch of filling, I can’t stress this enough. Overstuffing leads to tears, spills, and heartbreak. And brown the butter—you can’t skip this step. It’s where the nutty, fragrant magic really lives.
You Asked, I’m Answering
Q: Can I freeze manti?
A: Yes! Freeze them on a tray before boiling. Cook from frozen—no thawing required.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate up to 24 hours or freeze up to a month. Bring to room temp before rolling.
Q: Do I have to use lamb or beef?
A: Nope! Chicken works too, but I personally love the richness lamb brings.