- Prep
- 75 min
- Cook
- 25 min
- Total
- 100 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 120 ml
- 1 tsp
- 250 g
- ½ tsp
- 2 tsp
- 400 g
- 2 cloves
- 50 g
- 1 tsp
- 1 tsp
Process
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Make the dough: combine 300 g all-purpose flour and 1 tsp salt in a bowl. Add 1 egg and 120 ml lukewarm water, then knead for 8–10 minutes until smooth and elastic. Cover and rest at room temperature for 30 minutes.
Make the filling: mix 250 g ground beef, 1 grated onion, 0.5 tsp black pepper, and 1 tsp paprika. Knead the mixture with your hands until it holds together, then set aside.
Divide the rested dough into 4 pieces. Roll each piece on a lightly floured surface into a very thin sheet, about 1 mm thick. Cut the sheets into 2 cm squares.
Place a small pinch (about 1/4 tsp) of the beef filling in the center of each square. Bring the four corners together and pinch firmly to seal, forming tiny purses. Repeat with all the dough and filling.
Bring a large pot of salted water to a boil. Add the manti in batches so they do not crowd, and boil for 8–10 minutes, until the dough is tender and the filling is cooked through. Remove with a slotted spoon and drain.
While the manti boil, stir 400 g plain yogurt with 2 crushed garlic cloves and a pinch of salt. Let it sit at room temperature so it does not chill the dumplings.
Melt 50 g butter in a small pan over medium heat. Add 1 tsp paprika and swirl for 30 seconds until fragrant and deep red. Remove from heat immediately so the paprika does not burn.
To serve, spread the garlic yogurt on a platter, pile the hot manti on top, and drizzle with the paprika butter. Sprinkle with 1 tsp dried mint and 1 tsp sumac if using.
Kitchen notes
Kitchen notes
- The most common mistake is rolling the dough too thick; it should be thin enough to almost see your hand through it, or the manti will taste doughy.
- Do not overfill the squares. A pinch of filling about the size of a chickpea is enough; too much filling bursts the seams during boiling.
- Salt the boiling water generously, like pasta water, and stir the manti once gently after adding them so they do not stick to the bottom.
- The yogurt must be at room temperature before serving. Cold yogurt cools the dumplings and dulls the flavor of the butter sauce.
Substitutions
- ground beef→ground lamb or ground turkey
- all-purpose flour→bread flour for a slightly chewier dough
- butter→ghee or olive oil for a dairy-free sauce
- plain yogurt→dairy-free plain yogurt for a lactose-free version
Storage & reheating
Store leftover cooked manti in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce and paprika butter separate. Reheat the manti in a covered skillet over medium heat with a splash of water for 5-6 minutes, or microwave covered for 1-2 minutes until steaming. Uncooked assembled manti can be frozen on a tray, then bagged and frozen for up to 2 months; boil from frozen, adding 2-3 minutes to the cooking time.
FAQ
The questions we get asked most
Why did my manti fall apart in the water?
The seams were not pinched tightly enough or the dough was too thick at the edges. Press the corners firmly together and pinch again to ensure a strong seal. Also avoid crowding the pot; too many dumplings bumping together can open the seams.
Can I make manti ahead of time?
Yes. Assemble the manti, place them in a single layer on a floured tray, and refrigerate covered for up to 24 hours. Boil them straight from the fridge, adding 1 minute to the cooking time. You can also freeze them for up to 2 months.
How do I know when the manti are cooked?
They float to the surface and the dough turns slightly translucent after 8-10 minutes. Cut one open to check that the beef filling is no longer pink. If the dough still tastes raw, boil for another 2 minutes.
Can I use store-bought dumpling wrappers instead of making dough?
Yes, but choose thin round wrappers and cut them into smaller squares if needed. The texture will be less delicate than homemade dough, and the cooking time may be 1-2 minutes shorter. Check for doneness by tasting one.
Why is my yogurt sauce watery?
The grated onion in the filling releases water, and the yogurt can also weep. Squeeze the grated onion dry in a paper towel before mixing it with the beef. For the sauce, use full-fat yogurt and stir in a pinch of salt just before serving.
Can I boil manti in broth instead of water?
Yes, boiling in beef or vegetable broth adds flavor to the dough. Use a generous amount of broth so the manti have room to move. Skim the surface as they cook to remove any foam.
How do I keep the paprika butter from burning?
Melt the butter over medium heat, then add the paprika and swirl for only 30 seconds. Remove the pan from the heat as soon as the butter turns deep red and fragrant. Burnt paprika turns bitter and black.
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