Best Manti Recipes

MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)

Steps:

• Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
• To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.

MANTI (TRADITIONAL TURKISH DUMPLINGS)

Steps:

• Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your 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 the onion, ground beef, salt, and pepper; mix the meat well with a spoon 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 2 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 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, 20 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.

MANTI WITH YOGURT SAUCE

Steps:

• To make the filling: Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Stir in the onion and cook, stirring, until softened, about 5 minutes. Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color. Remove from heat and generously season with salt and pepper. Set aside.
• To make the pasta: Sift the 2 cups of flour and salt together into a bowl. Make a well in the center and place the egg and 1/2 cup water in the well. Work the dough with your hands or a wooden spoon into a smooth dough. (You might find that you will need more water if you are rolling the pasta by hand and less if you are using a hand-turned pasta machine.) Knead the dough for at least 10 minutes until smooth and elastic. Cover the dough with a towel and let rest for 1 hour. Divide the dough into 4 pieces. Roll out each piece to 1/16-inch thick with a rolling pin or a pasta machine, and cut into 3-inch squares, discarding the uneven edges. Place 1 to 2 teaspoons filling into the center of each square. Moisten the entire outer edge with water, bring the 4 corners together in the center and pinch tightly to seal, then pinch together the 4 straight edges to seal completely (take care with this step, sealing the dumplings thoroughly will ensure that they will not become unsealed in the water and lose the filling). Repeat with remaining pasta and filling. Place the manti on a lightly floured baking sheet in a single layer.
• To make the yogurt sauce: Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey. Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use.
• To make the butter sauce: In a small skillet over moderate heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce.
• In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the the longest to cook). Remove them when done with a long-handled sieve or a large slotted spoon and keep warm with a little of the warm cooking liquid. Serve the manti very hot in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves. Pass the remaining yogurt sauce at the table.
• Drink: Cankaya Kavaklidere.

HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)

Steps:

• Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your 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 the onion, ground beef, salt, and pepper; mix the meat well with a spoon 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 2 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 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, 20 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.

MANTI

Steps:

• Make the dough: Sift together flour and salt in a large bowl. Make a well in center, and add egg. Using your hands, gently draw flour mixture into egg. Gradually add the cold water, and continue to work dough with your hands or a spoon until it forms a smooth mass.
• Turn dough onto a lightly floured surface. Knead until dough is smooth and springs back when pressed, 5 to 8 minutes. Divide dough into 2 balls, cover with a damp kitchen towel, and let rest at room temperature for 30 minutes.
• Make the filling: Gently combine lamb, onion, parsley, salt, and pepper. (Filling can be refrigerated in an airtight container for up to 2 days.)
• On a lightly floured work surface, roll out 1 portion of dough into a 16-by-10-inch oblong about 1/16 inch thick. Using a ruler, cut dough into 1 1/4-inch squares with a pizza wheel or a paring knife. Keep remaining dough covered with a damp kitchen towel while you work.
• Spoon 1/4 teaspoon filling in center of 1 dough square. Gently pull 2 opposite corners outward to stretch dough slightly, then pull up to meet in center, and pinch to seal. Repeat with remaining 2 corners, making sure all air has been pressed out. Pinch together all 4 corners to form a point, then pinch along all 4 seams to seal. Place on a parchment-lined baking sheet, and cover with a damp kitchen towel. Repeat. Remove towel, and cover with a piece of parchment. (Dumplings can be refrigerated on baking sheets, wrapped in plastic, for up to 1 day. Alternatively, freeze on baking sheets, uncovered, for 2 hours, then transfer to an airtight container and freeze for up to 1 month.)
• For cooking and serving: Preheat oven to 400 degrees. Coat a 13-by-9-inch baking dish with 1 tablespoon butter. Arrange manti in a single snug layer in dish. Bake until fragrant and tops and corners are golden brown, about 25 minutes.
• Meanwhile, bring stock, cinnamon, bay leaves, and 1 teaspoon salt to a boil in a saucepan. Remove baking dish from oven, and add enough stock mixture to dish so that all but the tops of manti are submerged. Cover tightly with parchment and then foil, and bake until soft, about 25 minutes more.
• Meanwhile, stir together yogurt or labneh and garlic paste in a medium bowl. When manti have finished cooking, tilt baking dish, collect about 1/4 cup liquid with a ladle, and stir into yogurt sauce (sauce should be spoonable).
• Melt remaining 7 tablespoons butter in a small saucepan over medium-high heat. Reduce heat to medium, and cook until amber, about 7 minutes.
• Divide manti among shallow serving bowls. Spoon yogurt sauce over top, drizzle with browned butter, and sprinkle with mint and red pepper.

MANTI

Steps:

• Cut wonton wrappers in half to make rectangles. Cover with plastic wrap and set aside. Make filling. Mix all ingredients together until well blended. Set aside. Make tomato sauce. Warm veal or chicken stock in a small saucepan. In a small saucepan, scald milk over medium high heat. In another small saucepan, place flour and add warm milk a few tablespoons at a time, whisking vigorously to avoid lumps. When all milk is added, cook over low heat for 1 min, until thickened, and remove from heat. Gradually whisk in warm stock to make a smooth sauce. When sauce is smooth, stir in chopped tomatoes and cook for 3 min. Season with salt and pepper to taste and keep warm until ready to serve. Preheat oven to 375. Generously grease bottom of two 9x13 baking dishes with veg oil Arange cut wonton wrappers horizontally on a work surface. Place scant 1/2 tsp lamb filling into pasta rectangle. Moisten all edges of rectangle with water. Bring edges together and seal, pinching ends with a slight twist. Place manti in prepared baking dishes and bake uncovered 15 to 18 min or until edges are golden brown. Be careful not to overcook. While manti are baking, bring stock to a boil. When edges of manti are golden, take pan out of oven and pour in hot stock. Reduce heat to 300. Cover pan with foil and return it to oven and continue to bake for 15 to 20 min or until stock is absorbed. While manti finish baking, make sauces. For butter paprika sauce, combine melted butter and paprika until well blended. Keep warm until ready to use. For yogurt sauce, finely chop garlic and then smash it with side of a large knife to release oils. Combine with yogurt and set aside. For spice blend, mix spices together in a small bowl. To assemble final dish: Divide manti among 8 shallow soup bowls. Spoon 1/4 C warm tomato sauce over each and then drizzle with 2 tsp paprika butter sauce. Top with 2 T yogurt sauce and sprinkle with spice blend.

BEEF & SOUR CHERRY MANTI WITH TOMATO-CHILLI BUTTER

Steps:

• To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.
• To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.
• Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You'll have more than you need (see tip, below). Chill the manti for up to 24 hrs.
• To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.
• Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.

MANTI (RUSSIAN STEAMED DUMPLINGS)

Steps:

• Make pasta for the dumplings: Mix and knead egg, flour, some salt and enough water to form an elastic, not sticky dough. Let rest for 1 hour. Make filling: Mix meat, onion slices and salt and pepper and knead with your hands (the juices released from the onions make the filling tasty and juicy). Roll out dough, not too thin. Use a large round cookie cutter, glass or small bowl (about 3-4 inches diameter) to make rounds. Scraps can be rerolled. Mount a spoon of filling in the center of each round. Dot each with a little butter. Fold two opposite sides up and pinch to seal. Pinch open ends to seal, then pull around and pinch ends to form a round dumpling. Spray steaming baskets with non-stick spray, place Manti, spacing apart so they don't touch, in baskets and steam for about 40 minutes. Pile Manti on platter, dotting with butter so they don't stick together. Serve with generous amount of sour cream. The making of the Manti is quite time consuming, in Russia the whole family pitches in. Unfortunately, due to the large amount of onions in the filling, they don't freeze well.

MANTI WITH TOMATO BUTTER AND YOGURT

Steps:

• MAKE THE DOUGH In a medium bowl, combine all of the ingredients with 5 tablespoons of water and mix with a wooden spoon until a dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Clean the bowl and return the dough to it. Cover with plastic wrap and let rest for 1 1/2 hours. MAKE THE MEAT FILLING In a medium bowl, combine all of the ingredients and mix well. MAKE THE YOGURT SAUCE In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate. MAKE THE TOMATO-BUTTER SAUCE In a small saucepan, melt the butter over low heat. Stir in the tomato sauce 
and paprika and keep warm. Lightly dust a baking sheet with flour. Bring a large pot of salted water to a boil. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/16 inch thick. Cut the dough into 2-inch squares. Spoon 
1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet. In a large pot of boiling water, boil the manti until tender and cooked through, about 5 minutes. Using a slotted spoon, transfer to bowls. Top with the yogurt sauce and warm butter sauce, sprinkle with dried mint and Aleppo pepper and serve.