Manti - Turkish Dumplings
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recipe by Sally's Blog https://sallys-blog.de/
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- Total Time
- 1hr 10mins
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- Serves
- 8
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- Calories
- 1054
Mantı are from the city of Kayseri (in Turkey), and traditionally they are so tiny that 40 pieces will fit to a table spoon. I don’t make them that small – but small enough so that at least a few of them will fit to a table spoon still. The dough is similar to pasta dough, typically filled with beef mince. Manti are also suitable for freezing, which makes them perfect for making ahead – so it’s the ideal meal prep recipe for homemade convenience food. Manti are served in their own broth made from tomato butter and yoghurt. User generated recipes have not been re-tested by Kenwood.
recipe updated 2 May 2024
Ingredients
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- Water
- 705 g
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- Onion
- 140 g
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- Plain flour
- 1.6 kg
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- Egg
- 3
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- Salt
- 4 ½ teaspoons
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- Sunflower oil
- 30 g
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- Black pepper
- ½ teaspoon
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- Lean minced beef
- 705 g
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- Chilli flakes
- 1 pinch
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- Water
- as needed
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- Salt
- as needed
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- Butter
- 50 g
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- Tomato purée
- 50 g
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- Garlic clove
- 1
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- Plain yogurt
- 1 kg
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- Dried mint
- 1 tablespoon
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- Black pepper
- 1 pinch
Tools
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Parchment paper
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Stove
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Rolling pin
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Cooking Chef XL
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Cooking chef xl bowl
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Large mixing bowl
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Lightly floured surface
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Work surface
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Large saucepan
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Frying pan - large
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Large serving bowl
Step preview
- Attach the Dough Tool
- Add plain flour, water, egg, salt and sunflower oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Knead with splashguard fitted - 10 min, Speed 1
- Add black pepper, onion, salt, lean minced beef and chilli flakes to a clean large mixing bowl
- Mix until well combined then set aside
- Transfer dough to lightly floured surface
- Divide into 8 equal pieces
- Line a clean work surface with parchment paper
- Place one piece of dough onto the parchment paper
- Roll out thinly until 1mm thick
- Cut out into squares
- Spoon approx. 1g meat filling into each square
- Gather the 4 edges of the dough and pinch together at the top to form a bundle
- Repeat with the rest
- Add water and salt to a clean large saucepan
- Heat until boiling
- Carefully add the pasta bundles into the water
- Cook - 15 min
- Add butter and tomato purée to a clean frying pan
- Heat large saucepan until melted - medium-high heat
- Using a slotted spoon, remove the pasta bundles from the boiling water and transfer to the tomato mixture
- Stir gently
- Cook - 2 min, medium heat
- Add garlic clove, plain yogurt, dried mint, salt and black pepper to a clean large serving bowl
- Mix until well combined
- Serve