Manti Dumplings - Turkish Ravioli Recipe

5 from 3 votes

Manti Dumplings - Turkish Ravioli Recipe

Learn how to make the perfect Manti Dumplings - Turkish Ravioli at home from scratch with this easy-to-follow recipe to impress your family and friends.

Prep Time1

Cook Time15

Total Time1 15

Course: Appetizer, Main Course, Soup

Cuisine: Turkish

Diet: Low Salt

Servings: people

Calories: 760kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 Measuring cups
1 measuring spoons
1 ince oklava

Ingredients

For the Manti Dough

1⅔ cups plain flour (200 grams)
1 medium egg
1 teaspoon salt
⅓ cup water (80 ml)

For the Filling

4½ oz ground beef (125 grams)
1 small onion (grated)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chili

For the Tomato Sauce

¼ stick butter (30 grams)
1 tablespoon tomato paste
¼ teaspoon chili (optional)
½ teaspoon sumac
1 teaspoon dried mint
½ cup water

For the Yogurt Sauce

1 cup Greek yogurt or plain natural yogurt
1 clove garlic (minced)
pinch of salt

US Customary - Metric

Instructions

Preparing the Dough

In a mixing bowl, combine the flour and salt.
Add the water and egg, and knead the dough until it becomes smooth and elastic.
You can also use a food processor or a stand mixer to make the dough.
Cover the dough with a damp towel and set aside for 30 minutes.

Preparing the Meat Filling

Because Turkish manti dumplings are traditionally very small in size, I suggest you grate the onions instead of chopping them to ensure they are evenly distributed in the filling.
In a separate bowl, mix together the ground beef (or lamb), grated onion, salt, black pepper, and chili (or paprika).

Shaping the Dumplings

Divide the dough into 2 equal pieces and turn them into balls.
On a floured surface, roll out one of the dough balls into a circle as thin as you can, approximately 18 " (45 cm) in diameter. Keep the other dough ball covered to prevent it from drying out.
You can roll the dough out using a pasta machine if you have one. It will make the process much quicker.
Cut the dough into 1 " (3 cm) squares using a sharp knife or a pizza cutter.
Place a small amount of the meat mixture (roughly half the size of a chickpea) in the center of each square.
Pull up the four corners of the dough around the filling, pressing the four seams firmly between your fingers to seal them shut.
Place the dumplings on a generously floured baking sheet to prevent them from sticking together.

Cooking and Serving Manti

Bring a large pot of salted water to a boil over medium heat.
Add the dumplings to the boiling water and cook for about 12-15 minutes, or until they float to the surface.
In a small saucepan, melt the butter and stir in the tomato paste, chili, sumac, and dried mint.
To loosen the sauce, add ½ cup (100 ml) of water and cook for 1-2 more minutes, stirring occasionally.
In a separate bowl, mix together yogurt, garlic paste, and a pinch of salt.
When serving the Manti, pour some yogurt over the dumplings and drizzle a generous amount of tomato sauce on top just before serving.
Sprinkle with additional sumac and dried mint for extra flavor.

Video

Notes

To achieve the desired thinness and evenness, roll the dough using a thin rolling pin called an oklava or a pasta machine.
Grate the onions instead of chopping them to ensure they are evenly distributed in the filling.
Use ground beef or lamb that has a good fat content to ensure that the filling is juicy and flavorful.
Place the dumplings on a generously floured tray or baking sheet to prevent them from sticking together.
Cook the dumplings in a large pot filled with plenty of boiling, salted water.
This recipe yields 2 portions, but you can easily double or triple it by using the button located at the top right of the recipe card.

Nutrition