Manti with Tomato Butter Sauce

Delightful Homemade Manti: Turkish Dumplings with Yogurt & Tomato-Butter Sauce

Welcome to the world of manti, a cherished Turkish delicacy packed with flavorful treasures. Picture delicate dumplings filled with aromatic lamb, mingling with freshly chopped herbs, and blanketed under a creamy yogurt sauce and rich tomato-butter drizzle. This dish is a delightful dance of textures and flavors—a perfect embodiment of comfort and elegance.

Perfecting the art of homemade manti starts with selecting the finest ingredients. Opt for high-quality ground lamb, as its richness forms the backbone for the savory filling. Fresh parsley and mint offer a refreshing counterpoint to the hearty lamb, while garlic and sweet onion add depth to the flavor profile. When it comes to assembling the dough, the key is achieving the right consistency—smooth yet elastic. Allowing the dough to rest improves its pliability, making it easier to roll out thinly.

Crafting these delightful dumplings requires patience and precision, but the effort is undoubtedly rewarding. By mastering the technique of forming the manti, you ensure the filling remains secure while cooking. As you progress, experience will hone your skills and speed. Browned butter with paprika enhances the tomato sauce with a nutty, smoky finish, creating a warm contrast to the tangy yogurt garnish. Use parchment paper to prevent the dumplings from sticking during preparation, and a large pot for boiling ensures even cooking. This dish is an immersive culinary journey, promising satisfaction and accolades around the dinner table.

Ingredients

• 3 cups flour (plus more for dusting) - Forms the foundation of your dumplings.
• 2 large eggs - Adds richness and helps bind the dough.
• ½ cup (+2 tablespoons) warm water - Ensures easy dough formation.
• 2 teaspoons kosher salt, divided - Balances flavors and enhances each component.
• 3 tablespoons Italian parsley, finely chopped - Delivers freshness to the filling.
• 1 small sweet onion, finely chopped - Offers subtle sweetness to the filling.
• 2 cloves garlic, minced - Adds aromatic depth and intensity.
• 3 tablespoons fresh mint, finely chopped - Lends a cooling herbal note.
• ½ lb ground lamb - The hearty, flavorful core of the dish.
• ¼ teaspoon pepper - Seasoning to highlight the filling's flavor.
• 1 cup Greek yogurt - Complementary tanginess for garnishing.
• 4 tablespoons unsalted butter - For rich and nutty tomato sauce.
• 8 oz tomato sauce - Base for the luxurious sauce component.
• 2 teaspoons paprika - Adds warmth and a smoky note.
• Parchment paper - For non-stick surface during preparation.
• 6–10 tablespoons olive oil, divided - For cooking and enhancing texture post boiling.

Step-by-Step Instructions

1. Prepare the Dough: In a medium mixing bowl, combine 3 cups of flour, 2 large eggs, warm water, and ½ teaspoon of salt. Mix until a dough forms. Transfer to a lightly floured surface and knead for approximately 8–10 minutes until smooth. Return to the bowl, cover with a clean kitchen towel, and allow it to rest for 30 minutes. This rest period allows the gluten to relax, making rolling easier.
2. Prepare the Filling: Finely chop parsley, onion, garlic, and mint. In a large bowl, combine the parsley, onion, lamb, 1 teaspoon salt, and pepper. Blend thoroughly to ensure even distribution of herbs and spices within the lamb. In a separate bowl, mix garlic, yogurt, and the remaining ½ teaspoon of salt for the sauce; chill this mixture until ready to serve to meld the flavors.
3. Craft the Tomato-Butter Sauce: In a small saucepan over medium heat, melt the butter, swirling occasionally until it turns a golden brown with small brown flecks. This browning process is crucial as it adds a nutty complexity. Stir in the tomato sauce and paprika until combined. Keep the sauce warm over low heat.
4. Shape the Manti: Roll out the rested dough on a lightly floured surface until it is 1/16-inch thick. Cut into 1½-inch squares. Place ½ teaspoon of the lamb mixture into the center of each square. Carefully bring the four corners of each square up around the filling, pinching the seams together tightly to seal the dumpling. Arrange on a parchment-lined baking sheet to prevent sticking.
5. Cook the Manti: Bring a large pot of water to a boil. Work in batches to cook the manti for 8–10 minutes. Test a dumpling to ensure the filling reaches 145°F for safety. Once cooked, remove them using a slotted spoon and toss gently with enough olive oil to lightly coat, preventing them from sticking.
6. Assemble for Serving: Plate the manti, drizzle generously with the warm tomato-butter sauce. Add dollops of the chilled yogurt mixture and garnish with additional mint if desired.

Tips for Troubleshooting

• Too Thick Dough? If the dough is too thick after rolling, continue rolling until thinner. It's important to achieve uniform thinness for even cooking.
• Filling Leaks? Ensure edges are sealed snugly; slightly moisten with water if necessary before pinching them together.
• Yogurt Too Runny? Thicken by draining excess liquid in a strainer over a bowl in the fridge for a few hours before mixing with garlic.
• Overcooked Dumplings? Pay attention to texture; remove immediately upon achieving optimal internal temperature of 145°F.

Ideas for Pairing with the Recipe

Elevate the sensory experience with the perfect accompaniments to your manti feast:

• Side Dishes: A simple Mediterranean salad with cucumber, tomato, and feta cheese provides a refreshing, crisp contrast.
• Drinks: Pair with a glass of crisp Riesling wine, which complements the dish's savory and tangy notes beautifully. For non-alcoholic options, a cool mint-infused lemonade is delightful.
• Desserts or Garnishes: Finish with a sweet note like baklava—layers of phyllo, honey, and nuts harmonize splendidly with the meal's flavor profile.

How to Store Properly

• For Refrigeration: Store cooked manti in an airtight container, consuming within 3 days. Keep sauces separate to retain the best texture.
• For Freezing: Uncooked manti can be frozen on a baking sheet until solid, then transferred to zip-top bags. They remain viable for up to 1 month. Cook directly from frozen by prolonging boiling time slightly.
• To serve at a later date, reheat by gently boiling or steaming to maintain softness and flavor integrity.

FAQs

• Can I use a different meat for the filling? Yes, ground beef or turkey can substitute lamb. Adjust seasoning for flavor preference.
• Is it possible to make the dough without eggs? Yes, replace each egg with 2 tablespoons of vegetable oil and a bit more water as needed.
• I don't eat garlic; any substitutes? Shallots or ginger can be used for a softer flavor profile.
• My dough is hard to work with; what do I do? Allow it more resting time, which will soften gluten strands, making it more pliable.