Manti (Turkish dumplings) recipe - ingredients, nutrition and when to eat it
Manti are Turkish dumplings made with thin dough filled with minced lamb, served with garlicky yogurt sauce and fragrant browned butter.
Manti are Turkish dumplings made with thin dough filled with minced lamb, served with garlicky yogurt sauce and fragrant browned butter. The chewy wrappers, savory meat filling, and tangy, creamy sauce come together beautifully for a distinctive dinner.
World cuisine · 75 minutes to cook
Nutrition (per 286.5g serving): 587.8 kcal · protein 22.6g · carbohydrate 52.6g · fat 30.5g · sodium 615.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dab the edges of the dough with a little water to help the manti seal.
Tips: Use only about one small bean’s worth of filling, or the dumplings may burst while boiling.
Tips: Paprika can burn easily over high heat, so keep the heat low.
Tips: Let the yogurt sit at room temperature for a while instead of using it straight from the refrigerator so it blends more smoothly with the manti.
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Ingredients (1 serving)
- Flour — 50 g
- Lamb (shoulder) — 70 g
- Onion — 25 g
- Egg — 0.3 pc
- Water — 25 ml
- Salt — 1.5 g
- Garlic — 1 clove
- Ground black pepper — 0.5 g
- Plain yogurt — 80 g
- Butter — 8 g
- Paprika powder — 1.5 g
- Olive oil — 1 tsp