Summary: Traditional Turkish small stuffed dumplings filled with minced meat, served with garlic yogurt and paprika-infused butter. Made with a hand-rolled wheat flour dough, rich beef filling, and finished with fragrant dried mint and sumac, requiring 45 minutes of preparation and 20 minutes of cooking time for 6 servings.
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Category: Main Dishes, Pasta
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Quick overview
- Dish: Mantı
- Category: Main Dishes, Pasta
- Cuisine: Turkish Cuisine
- Main ingredient: Ground beef, 1 lb (85/15 lean-to-fat ratio)
- Guide: 12 Most Popular Turkish Dishes: Favorite Turkish Cuisine Recipes
- Total time: 65 minutes (45 min prep + 20 min cooking)
- Difficulty: Advanced
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: Hand-rolling, precise folding, and boiling pasta
- Preparation types: Kneading, shaping, boiling, tempering
- Dietary info & Allergens: Contains wheat gluten, dairy (milk/lactose). Egg-free option available.
- Suitable for: Lunch, dinner, festive gatherings
- Nutritional values (per 1 serving): 540 kcal, Protein: 24.0 g, Fat: 22.0 g, Carbs: 62.0 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Ayran, light Turkish lager, sparkling mineral water
- In a nutshell: Tiny, savory handmade Turkish dumplings blanketed in tangy garlic yogurt and drizzled with sizzling, spiced paprika butter.
- Last updated: April 14, 2026
WAGUU says: “The secret to authentic Mantı lies in the patience of cutting the dough into minuscule squares and sealing them tightly so the savory beef filling stays locked inside during the gentle boil.”
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 20 minutes |
| Temperature: | 212 °F (boiling water) |
| Number of servings: | 6 servings |
In a nutshell
Embark on a culinary journey to Turkey with these exquisite, thumb-sized dumplings. Mantı represents the ultimate comfort food, combining tender pasta pockets filled with spiced minced beef, a cool and creamy garlic yogurt sauce, and a vibrant, sizzling hot red pepper butter.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| All-purpose flour | 3.5 cups | Unbleached, high protein |
| Large egg | 1 pcs | Fresh, room temperature |
| Lukewarm water | 1.25 cups | Filtered |
| Salt (for dough) | 1.5 tsp | Fine sea salt |
| Ground beef | 1.0 lb | 85/15 lean-to-fat ratio |
| Yellow onion | 1.0 pcs | Finely grated |
| Black pepper | 1.0 tsp | Freshly ground |
| Greek yogurt | 2.0 cups | Full-fat, strained |
| Garlic | 3.0 cloves | Fresh, minced |
| Unsalted butter | 0.33 cup | High quality |
| Sweet paprika | 2.0 tbsp | Turkish red pepper or sweet paprika |
| Dried mint | 1.0 tbsp | Fragrant, rubbed |
Why you’ll love this recipe
- Authentic Flavors: Recreates the quintessential taste of traditional Turkish kitchens with garlic yogurt and spiced butter.
- Handmade Craftsmanship: A rewarding culinary project that yields delicate, melt-in-your-mouth dumplings.
- Harmonious Contrast: Perfectly balances hot, savory dumplings with cool, tangy garlic yogurt and rich paprika butter.
Success guaranteed: Follow the precise dough hydration and sealing techniques outlined in the steps to ensure your dumplings stay intact while boiling.
Recipe overview
Prep: 45 min | Cooking: 20 min | Difficulty: Advanced | Servings: 6 | Type: Main Dish | Origin: Turkish Cuisine
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing the Pasta Dough – 20 min
Appliances: Mixing bowl, rolling pin
1. In a large mixing bowl, combine 3.5 cups of all-purpose flour and 1.5 tsp of fine sea salt. Create a well in the center and add 1 large egg and 1.25 cups of lukewarm water. Gradually incorporate the flour into the liquid using your hands or a wooden spoon until a shaggy dough forms. Turn the dough out onto a clean work surface and knead vigorously for 10 minutes until smooth, elastic, and firm. Shape the dough into a ball, cover it tightly with plastic wrap, and let it rest at room temperature for 30 minutes to relax the gluten strands.
CP: Dough is smooth, elastic, and does not stick to your fingers.
Before moving to the next step:
Ensure the resting time is respected so the dough rolls out thinly without snapping back.
Phase 2: Preparing the Beef Filling – 10 min
Appliances: Mixing bowl, grater
2. In a medium mixing bowl, combine 1 lb of ground beef, 1 finely grated yellow onion, 1 tsp of freshly ground black pepper, and 0.5 tsp of salt. Mix thoroughly with your hands until all ingredients and seasonings are evenly distributed throughout the meat. Set the filling aside in the refrigerator while you roll out the pasta dough.
CP: Filling is thoroughly combined and seasoned evenly.
Before moving to the next step:
Keep the meat chilled so it remains easy to handle in tiny portions.
Phase 3: Rolling, Cutting, and Filling the Dumplings – 25 min
Appliances: Rolling pin, sharp knife or pastry wheel
3. Divide the rested dough into two equal portions. Lightly flour your work surface and roll out the first portion into a very thin sheet, approximately 1/16 inch thick. Using a sharp knife or pastry wheel, cut the rolled dough into small squares measuring about 0.5 inches by 0.5 inches. Place a tiny pinch of the raw beef filling (about the size of a pea) in the center of each square. Bring the four corners of each square together at the top and pinch them firmly to seal the dumpling completely into a tiny package. Repeat the process with the remaining dough and filling, placing finished dumplings on a lightly floured baking sheet.
CP: Dumplings are tightly sealed so they will not open during boiling.
Before moving to the next step:
Dust the finished dumplings with a little flour to prevent sticking.
Phase 4: Preparing the Garlic Yogurt Sauce – 5 min
Appliances: Mixing bowl, whisk, garlic press
4. In a medium mixing bowl, whisk together 2 cups of full-fat strained Greek yogurt, 3 minced cloves of garlic, and 0.5 tsp of salt until smooth and creamy. Cover the bowl and let it sit at room temperature for the garlic flavors to meld while you prepare to cook the dumplings.
CP: Yogurt sauce is silky, aromatic, and free of lumps.
Before moving to the next step:
Ensure yogurt is brought close to room temperature so it doesn’t cool down the hot dumplings too quickly.
Phase 5: Boiling the Dumplings – 10 min
Appliances: Large pot, slotted spoon
5. Bring a large pot of salted water to a vigorous rolling boil over high heat. Gently drop the prepared Mantı dumplings into the boiling water, stirring softly with a wooden spoon to prevent them from sticking to the bottom. Cook the dumplings at a gentle boil for 10 minutes, or until they float to the surface and the pasta dough is tender. Remove the pot from the heat and use a slotted spoon to transfer the drained dumplings to a serving platter.
CP: Dumplings are fully cooked through, tender, and float on top.
Before moving to the next step:
Drain excess water thoroughly so the yogurt sauce does not become watery.
Phase 6: Preparing the Spiced Butter and Assembling the Dish – 5 min
Appliances: Small saucepan
6. In a small saucepan, melt 0.33 cup of unsalted butter over medium-low heat. Once melted and bubbling gently, stir in 2 tbsp of sweet paprika and 1 tbsp of rubbed dried mint. Cook for 1 minute, allowing the spices to infuse the butter until fragrant, then immediately remove from heat. To assemble, spoon a generous amount of garlic yogurt over the hot cooked Mantı dumplings on plates. Drizzle the sizzling paprika-infused butter generously over the yogurt and serve immediately.
CP: Butter is sizzling hot, vibrant red, and evenly drizzled over the dish.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 3-quart capacity | Large ceramic bowl | Dough sticking to sides |
| Rolling pin | Standard wooden pin | Smooth glass bottle | Uneven dough thickness |
| Large pot | 6-quart capacity | Deep stockpot | Water boiling over |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 154.3 kcal | 540.0 kcal | 3240.0 kcal |
| Fat | 6.3 g | 22.0 g | 132.0 g |
| of which saturates | 3.4 g | 12.0 g | 72.0 g |
| Carbohydrates | 17.7 g | 62.0 g | 372.0 g |
| of which sugars | 1.1 g | 4.0 g | 24.0 g |
| Protein | 6.9 g | 24.0 g | 144.0 g |
| Salt | 0.9 g | 3.2 g | 19.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Keep the rolled dough covered with a damp towel while shaping dumplings to prevent it from drying out.
- Tip 2: Ensure the filling pieces are extremely small so they cook evenly within the tiny boiling window.
- Tip 3: Do not overcrowd the pot when boiling dumplings; cook in batches if necessary.
- Tip 4: Use authentic Turkish pepper paste or high-grade sweet paprika for the butter infusion to achieve the best color and flavor.
Scientific background
The combination of hot pasta and cold yogurt creates an optimal thermal sensory experience. Lactic acid in the yogurt cuts through the richness of the butter and beef fat, while garlic compounds interact with dairy fats to enhance umami perception.
Fine Dining – Professional techniques
- Plate composition: Neatly mound dumplings in the center of a wide white bowl, framed by a smooth halo of garlic yogurt.
- Texture contrasts: Soft, tender pasta contrasting with the creamy yogurt and silky melted butter.
- Temperature contrast: Piping hot dumplings and butter served alongside chilled or room-temperature garlic yogurt.
- Aromatic garnishes: Finished with a delicate dusting of dried mint and sumac for a professional presentation.
Sensory radar
- Appearance: Golden butter swirls over snowy white yogurt and pale pasta pockets.
- Aroma: Fragrant garlic, toasted paprika, and rich butter.
- Taste: Savory beef, tangy garlic yogurt, and rich buttery spice.
- Texture: Tender pasta enclosing a juicy meat morsel, coated in silky sauce.
Pairing
- BEER: Crisp Turkish lager or pilsner
- WINE: Dry Turkish Öküzgözü or light Pinot Noir
- NON-ALCOHOLIC: Traditional salted yogurt drink (Ayran)
Various preparation methods
- Baked Version: Toss boiled dumplings with butter, bake in a dish until golden, then top with yogurt and sauce.
- Vegetarian Alternative: Fill dumplings with spiced mashed potatoes or feta cheese and herbs.
Allergens and dietary information
Contains: Wheat gluten, dairy, egg • Gluten: Contains wheat flour • Not suitable for: Vegan, lactose intolerant, gluten-free diets
Suitable for
Lunch, dinner, weekend cooking projects, and family gatherings.
Substitution guide
- Ground beef: Ground lamb or ground turkey
FAQ
Can I freeze unbaked Mantı dumplings?
Yes, place shaped dumplings on a baking sheet in the freezer until solid, then transfer them to a freezer bag. Boil straight from frozen, adding a couple of minutes to the cooking time.
Why did my dumplings open during boiling?
If the dough edges are not pinched tightly enough or if too much flour is left on the seams, they may open in boiling water. Make sure to pinch them firmly.
Can I use store-bought wonton wrappers?
While traditional Mantı uses homemade dough, square wonton wrappers can be cut into smaller squares as a convenient shortcut.
What kind of yogurt should I use?
Full-fat strained Greek yogurt works best because it provides a rich, thick texture that clings to the dumplings without becoming watery.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and enlist family members to help fold the dumplings in advance • 20+ people: Prepare and freeze the dumplings weeks ahead, cooking them in multiple large pots in batches.
Sides and serving
- Choban Salad – Refreshing tomato and cucumber salad (not included in the recipe)
- Pickled peppers – Spicy Turkish pickled peppers (not included in the recipe)
Serving: Serve piping hot in shallow bowls with extra sumac and dried mint on the side.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat plain boiled dumplings gently in hot water or microwave, then top with fresh yogurt and warm butter sauce.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Rolling dough too thick – Results in heavy, chewy dumplings instead of delicate pasta pockets.
- Overfilling dumplings – Can cause the dough to burst open during the boiling process.
- Using cold yogurt – Cools down the hot dumplings too quickly; ensure yogurt is at room temperature.
- Skipping the garlic infusion – Yields a flat flavor profile lacking the signature punch of authentic Mantı.