Manti - Turkish Dumplings

A true labour of love but so rewarding! I make my dumplings much bigger and with a filling made with different ingredients than what the traditional recipe calls for, this can of course be adapted depending on time and preference. Some recipes will tell you to bake then boil the mantis, however I like to treat them like gyozas, pan fry first for crispy bottoms then steam until the filling is cooked through.

Makes about 30 dumplings

Dough

300g all purpose flour

1 egg, beaten 

120ml water

½ tsp salt 

Mix flour and salt and add to a big bowl, make a well in the middle and add the water and the beaten egg. Stir together then it’s all about elbow grease. Knead for about 10 minutes until you have a smooth and elastic dough. Cover in cling film and let it rest in the fridge for at least 30 minutes. 

Filling 

300 mince (I used 200g beef and 100g pork)

1 large onion, very finely chopped

2 tbsp tomato or paprika pure 

Salt to taste

1.5 tsp black pepper 

2 garlic cloves 

2 tbsp chopped flat leaf parsley

1.5 tsp sumac

1 tsp dried mint 

Garlic yoghurt

200ml greek yogurt

2 garlic cloves, grated 

1 tbsp olive oil  

Salt and pepper to taste

Chilli butter 

100g butter 

Salt and pepper to taste 

1 tbsp aleppo pepper flakes 

1 fresh chilli, finely chopped

Method

Mix all the ingredients in a bowl until combined, it’s important to chop the ingredients as finely as you can so the dough doesn't break when folding the dumplings. Take about a tablespoon of the filling and fry in a hot pan and taste the seasoning, add more salt, pepper or spices if needed. 

Stir together the ingredients for the garlic yogurt and set aside. 

Divide the dough into four pieces and roll out one piece at the time, keeping the remaining pieces covered with a damp cloth. Roll the dumpling dough as thin as possible, about 2mm, cut into 8cm squares. Add about a tablespoon of filling to each square and fold up the edges to the middle and using your finger tips close all sides.

When you have finished all dumplings heat 2 tbsp of neutral oil in a non stick frying pan and fry the dumplings bottom side down for a few minutes until golden brown, add 100ml water and steam for 4 minutes until cooked through. 

When the dumplings are steaming, simply melt the butter with the aleppo pepper flakes and chilli. 

To arrange, spread some garlic yoghurt on a plate, add the hot dumplings, drizzle with the chilli butter and garnish with fresh herbs like mint and/or parsley.