Okay, get ready, because we’re about to dive into one of my absolute favorite comfort foods of all time: Turkish dumplings, also known as mantı, served with garlicky yogurt and a drizzle of buttery spiced oil. Think tiny, handmade dumplings filled with savory meat, boiled until tender, topped with a creamy, garlicky yogurt sauce, and finished off with a drizzle of spiced, red-hued oil that tastes like it came from a dream. Yeah—it’s that kind of good.
This dish is a total vibe. It’s great when you want something cozy and satisfying, like a Sunday night dinner that warms you up from the inside out. But it also works surprisingly well for special occasions or low-key dinner parties, especially if you prep the dumplings ahead of time (which I highly recommend—more on that below).
I got hooked on mantı after a trip to Istanbul a few years back, where I was handed a bowl that looked simple but turned out to be a flavor bomb. Ever since, I’ve been making it at home whenever I need a little Turkish food therapy. It’s soothing, comforting, and the perfect mix of creamy, tangy, spicy, and savory.
Preparation Time:
- Dough prep: 20 minutes
- Resting time (for dough): 30 minutes
- Filling and shaping: 45 minutes
- Cooking time: 10–12 minutes
- Total time: Around 1 hour 45 minutes (can be broken into stages or prepped ahead)
- Servings: Serves 4–6
Why You’ll Love This Recipe:
- Deep, layered flavors – Tangy yogurt, spiced meat, rich butter, and smoky paprika come together beautifully.
- Total comfort food – Warm, creamy, and completely satisfying.
- Make-ahead friendly – You can freeze the dumplings and cook them straight from frozen.
- Customizable – Use beef, lamb, or even lentils for a vegetarian version.
- Impressive but not difficult – It looks fancy, but it’s surprisingly straightforward if you break it into steps.
- Perfect for sharing – Great for dinner with friends or a cozy family meal.
- Tradition with a twist – You get to experience a classic Turkish dish right from your own kitchen.
Ingredients You’ll Need:
For the Dough:
- All-purpose flour – The base of your dumplings. Make sure it’s fresh for best texture.
- Egg – Adds richness and structure to the dough.
- Water – Lukewarm is best to bring everything together.
- Salt – Just a pinch to balance the flavor.
For the Filling:
- Ground beef or lamb – Either works great; lamb adds a deeper flavor.
- Grated onion – Adds moisture and sweetness.
- Salt and pepper – Simple seasoning goes a long way here.
- Paprika (optional) – Adds subtle color and a hint of warmth.
For the Yogurt Sauce:
- Plain yogurt – Thick and creamy. Strained or Greek-style is perfect.
- Garlic – Freshly grated or minced. The yogurt mellows it out.
- Salt – Just enough to season the yogurt well.
For the Spiced Butter/Oil:
- Butter – For richness and flavor.
- Olive oil – Helps keep the butter from burning.
- Paprika – Sweet or smoked. Adds beautiful color and a subtle kick.
- Aleppo pepper or red pepper flakes – For a gentle heat.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Make the dough
In a large bowl, mix the flour and salt. Create a well in the center, add the egg, and pour in the water slowly. Mix until it forms a stiff dough—knead for about 10 minutes until smooth. Cover with a towel or wrap and let it rest for 30 minutes while you prepare the filling.
Step 2: Prepare the filling
Combine ground meat, grated onion, salt, pepper, and paprika in a small bowl. Mix well with your hands or a spoon until the mixture is fully combined. It should be well-seasoned but not too wet.
Step 3: Roll and shape the dumplings
Divide your dough into two portions for easier handling. Roll one portion out on a lightly floured surface until it’s about 1/16 inch thick—almost translucent. Cut into small squares, about 1½ inches each. Place a tiny bit of filling (about the size of a chickpea) in the center of each square. Pinch the corners together to seal—there are many ways to fold them, but don’t stress about perfection. Keep the dumplings covered while you work to avoid drying out.
Step 4: Cook the dumplings
Bring a large pot of salted water to a boil. Drop in the dumplings (in batches if needed) and cook for 8–10 minutes, or until they float and are tender. Don’t overcrowd the pot—they need a bit of space to dance.
Step 5: Make the yogurt sauce
While the dumplings cook, mix the yogurt, garlic, and salt in a bowl. Set aside at room temperature—cold yogurt can cool the dumplings too fast.
Step 6: Make the spiced butter/oil
In a small saucepan, melt the butter and olive oil together over medium heat. Add paprika and red pepper flakes (or Aleppo pepper). Let it sizzle for 30–60 seconds until fragrant, then remove from heat. Be careful not to burn the spices—pull it off the heat once it turns a gorgeous amber-red.
Step 7: Assemble and serve
Drain the dumplings well and divide them among bowls. Spoon the garlicky yogurt generously over the top, then drizzle with the warm spiced butter. Optional but recommended: top with chopped parsley or sumac for a final flourish.
Helpful Tips:
Meal prep magic
The dumplings freeze beautifully. Lay them on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. Cook straight from frozen—just add a couple of minutes to the boiling time.
Leftovers and storage
Store leftover dumplings separately from the yogurt sauce to keep things fresh. They’ll keep in the fridge for up to 3 days. Reheat by briefly boiling or pan-frying with a splash of water.
Reheating without drying out
Steam or gently re-boil the dumplings to keep them tender. Avoid microwaving if possible, as it can toughen the dough.
What to serve with it
This dish is hearty on its own, but a simple side salad with lemony dressing or some grilled veggies makes it a complete meal. Turkish tea or a cold ayran (yogurt drink) is a traditional and refreshing pairing.
Twists and variations
- For a vegetarian version, try a filling made of mashed lentils, onion, and spices.
- Add a sprinkle of toasted pine nuts or sumac on top for extra texture and zing.
- Use store-bought wonton wrappers in a pinch if you’re short on time (just fold them into triangles).
- Add a few spoons of tomato paste to the spiced oil for a richer, saucier finish.
Frequently Asked Questions (FAQs):
Can I make the dumplings ahead of time?
Absolutely. They’re perfect for making in big batches and freezing. Just freeze uncooked and boil straight from frozen when ready to eat.
Can I freeze this recipe?
Yes! Mantı is very freezer-friendly. Make sure to freeze in a single layer first so they don’t stick together.
What if I don’t have Aleppo pepper?
No worries—use red pepper flakes, sweet paprika, or a mix of the two. If you want more heat, add a pinch of cayenne.
How do I make it vegetarian?
Sub the meat filling for lentils or mashed chickpeas with onion, garlic, and spices. The garlicky yogurt and butter still pair beautifully.
Is this good for a dinner party?
Yes! It’s a show-stopper. Prep the dumplings earlier in the day, then just boil, assemble, and serve when guests arrive.
I make Turkish dumplings every few months as a treat or when I really want to impress without going too overboard. There’s something incredibly satisfying about folding those little dumplings by hand, and the end result always tastes like you put in way more effort than you actually did.
Try it out and let me know how it goes—whether you stick to tradition or add your own twist, it’s one of those meals that people will remember. And if you make a big batch, trust me, you’ll be so glad you did.
Turkish Dumplings with Garlicky Yogurt and Spiced Oil
Ingredients
- For the Dumpling Dough:
- 2 cups all-purpose flour
- 1 egg
- ½ teaspoon salt
- ½ cup water adjust as needed
- For the Filling:
- ½ pound 8 oz ground lamb or beef
- 1 small onion finely grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried mint
- For the Yogurt Sauce:
- 1½ cups plain yogurt
- 2 garlic cloves finely minced
- Salt to taste
- For the Spiced Oil:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes optional
- 1 teaspoon dried mint
Instructions
- Make the Dough: In a large bowl, mix the flour and salt. Add the egg and slowly mix in the water until a firm dough forms. Knead for 8–10 minutes, then cover and let rest for 30 minutes.
- Prepare the Filling: In a small bowl, combine the ground meat, grated onion, salt, pepper, and mint (if using). Mix thoroughly and set aside.
- Roll Out the Dough: Divide the dough in half. Roll each piece on a floured surface into a thin sheet (about 1/16 inch thick). Cut into 1-inch squares.
- Fill the Dumplings: Place a small pinch of meat filling in the center of each square. Pinch the corners together to form a small dumpling.
- Boil the Dumplings: Bring a large pot of salted water to a boil. Add the dumplings and cook for 5–7 minutes, or until they float and are fully cooked. Drain and set aside.
- Make the Yogurt Sauce: In a bowl, mix the yogurt with minced garlic and salt. Stir until smooth.
- Make the Spiced Oil: In a small pan, melt the butter with the olive oil. Stir in paprika, red pepper flakes, and dried mint. Cook for 1 minute until fragrant, then remove from heat.
- Assemble the Dish: Plate the dumplings and spoon the garlic yogurt over the top. Drizzle with the spiced oil. Serve warm.
Notes
- You can freeze the shaped dumplings before boiling for future meals. Boil straight from frozen, adding a minute or two to cook time.
- For extra depth of flavor, toast the dried mint briefly in the butter.
- Substitute ground chicken or plant-based meat for a lighter version.
