Homemade Manti (Traditional Turkish Dumplings)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 565.9
  • Total Fat: 20.2 g
  • Cholesterol: 166.5 mg
  • Sodium: 480.3 mg
  • Total Carbs: 62.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 32.8 g

View full nutritional breakdown of Homemade Manti (Traditional Turkish Dumplings) calories by ingredient
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Introduction

This is a really good recipe I got from Allrecipes.com. It takes a little extra time but it is delicious. I made it with ground turkey instead of beef. This is a really good recipe I got from Allrecipes.com. It takes a little extra time but it is delicious. I made it with ground turkey instead of beef.
Number of Servings: 2

Ingredients

    1 cup flour
    1/4 tsp salt
    1 egg
    1/4 teaspoon water( as needed)
    1 onion peeled
    1/4 pound ground turkey
    salt and pepper to taste (No salt /White pepper)
    41/2 tsp oil(I used olive oil)
    11/2 tsp red pepper flakes(can use cayenne)
    11/2 tsp minced garlic
    1/2(8 oz) container plain yogurt

Directions

Combine the flour and salt in mixing bowl. Add egg and water, mix well with hands. Add more water if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine onion, turkey, salt and pepper; mix meat into ingredients mashing with a spoon until well mashed.
Divide the dough into two portions and lightly flour a work service. Keep one piece of dough covered while working with the other. Roll out dough into a rectangle, rolling the dough as thin as possible. Cut the dough into 2" squares with a knife or pastry(pizza) cutter.
Place about 2 tsp of meat filling in the center of each square. Seal the dumplings by gathering the edges 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 second portion.
Heat oil and red pepper flakes in a small skillet over low heat just until flakes have started to color oil; don't let them burn. Remove from heat and keep warm. Stir garlic into yogurt and set aside.
Bring a large pot of water to boil over mdium heat, cook dumplings until meat is no longer pink, and the dough is tender. (approx. 15-20 minutes) Drain well. Divide the manti into two portions. spoon 1/2 the yogurt sauce over each portion and drizzle 1/2 the oil over each. It's pretty with a sprig of parsley.

Number of Servings: 2

Recipe submitted by SparkPeople user TUNDERKIRCHER.

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