Turkish Manti (Dumpling)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup flour1/4 teaspoon salt1 egg1/4 cup water1 onion1/2 pound ground beefsalt and pepper to taste3 tablespoons vegetable oil1 tablespoon red pepper flakes2 garlic cloves minced2 cups plain yogurt1/2 teaspoon dried mint
Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well. Add more water, if needed, till you have a soft dough. Cover and set aside for at least 30 minutes.
Shred the onions and mix with ground beef, salt, and pepper; mix the meat stuffing until mashed.
Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
Place about 1 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and sprinkle the mint over top then set aside.
Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 15 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
Serving Size: Makes 40 - 1 1/2 inch dumplings.
Number of Servings: 4
Recipe submitted by SparkPeople user CARLAVK.
Shred the onions and mix with ground beef, salt, and pepper; mix the meat stuffing until mashed.
Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
Place about 1 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and sprinkle the mint over top then set aside.
Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 15 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
Serving Size: Makes 40 - 1 1/2 inch dumplings.
Number of Servings: 4
Recipe submitted by SparkPeople user CARLAVK.
Nutritional Info Amount Per Serving
- Calories: 389.0
- Total Fat: 18.4 g
- Cholesterol: 96.0 mg
- Sodium: 285.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 1.2 g
- Protein: 19.9 g
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