Vegetarian manti are pan-seared dumplings filled with seasoned Beyond Beef, simmered in tomato sauce, and topped with garlicky yogurt and mint butter. This Turkish and Armenian-inspired comfort dish uses simple pantry ingredients and an easy stovetop method. I make mine with open dumplings, as inspired by a Turkish cook.
I’ve seen manti made in several different ways, and even in Turkey, the method seems to vary from region to region.
These meat-filled dumplings can be made by closing the dumpling fully by pinching the dough all around, like a little diamon-shaped pierogi. This style is then boiled and served with garlic yogurt sauce, and often a tomato butter sauce, dried mint and sumac.
Because this style of manti is left open on top, like some Turkish and Armenian manti recipes, we’ll brown the bottoms in a skillet before steaming them and cooking them in tomato sauce to finish them. Serve with garlic yogurt and melted butter with mint!
This is one of my favorite Turkish dishes and one of my favorite dishes of all time! They do take some time to make, but I grew up making pierogi from a very young age, so to me, it’s almost meditative.
Ingredients
See the recipe card for exact amounts.
- Flour, egg, water, and salt: These four make a simple pasta-style dough. The dough should feel firm, not soft like bread dough. If it feels sticky, add a little extra flour while kneading.
- Beyond Beef: I use beyond beef because I follow a mostly vegetarian diet. If you’re not vegetarian, use regular ground beef.
- Onion: Make sure to chop the onion very small.
- Tomato paste, water, garlic, and red pepper make a simple tomato sauce.
- Yogurt sauce: yogurt and garlic make a simple, slightly punchy sauce for topping the manti, similar to serving pierogi with sour cream.
- Butter sauce: top everything with melted butter flavored with dried mint.
Instructions
Prep Tips
Yogurt Sauce
Mix yogurt and garlic. Set aside for the flavors to mingle while you make the dumplings.
Make the Dough
In a bowl, mix water, egg, and salt. Add flour and knead on the counter for 5 to 6 minutes until stiff but smooth. Rest 20 minutes.
Roll the rested dough on a lightly floured surface to 1 to 2 mm thick. Cut into squares about 1 to 1½ inches wide. This is about the width of two fingers. I like to use a pizza wheel, but a sharp knife also works.
Fill and Shape
Mix Beyond Beef, onion, salt, pepper, and paprika by hand.
Place a small amount of filling in the center of each square. Fold in half like pierogi, but seal only the two sides, leaving the top slightly open like a tiny pouch.
Brown and Steam
Arrange manti in a skillet over medium heat. Add olive oil around the edge.
Cook about 10 minutes until browned on the bottom. I like to peek underneath the center dumplings, using a butter knife to lift one up a bit. If it’s nicely golden browned, you’re ready to move on.
Cover with a lid and cook another 5 minutes to steam the filling through.
Make the Tomato Sauce
In another skillet, sauté the onion in butter and olive oil for about 5 minutes. Add garlic and red pepper flakes and cook for about 1 minute.
Stir in tomato paste and water, or use passata. Season with salt.
Pour the sauce over the steamed manti and cook about 5 minutes more, adding a splash of water if needed, until the dough is cooked through.
Melt butter in a small pan and add dried mint. You can also add sumac if you have it.
To serve, plate the dumplings.
Top with garlic yogurt and a drizzle of the melted butter. Add parsley (optional) and serve.
Tips for Making Vegetarian Manti
- Roll the dough thin. 1 to 2 mm is the goal. Thick dough makes heavy dumplings.
- Let the dough rest for the full 20 minutes. This relaxes the gluten so it rolls easily.
- Keep the filling small. Too much and they will be difficult to pinch closed on the sides. It will seem like a very small amount, but that’s exactly what you want.
- Control your heat. Medium works well. If they brown too fast, lower it.
- Use a lid once they are browned to steam the filling through.
- Taste your tomato sauce before adding it to the pan. Adjust salt first.
More Dinner Recipes
Storage
Store leftovers in the fridge up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water to loosen the sauce.
FAQs
Yes. Use the same measurements and cooking time.
If you’ve made this Vegetarian Manti recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Vegetarian Turkish Manti Recipe
Ingredients
For the Dough
- 100 ml water
- 1 large egg
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
For the Filling
- 250 grams beyond beef or beef
- 1 medium onion fine dice
- ½ tsp salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
For the Tomato Sauce
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 pinch red pepper flakes
- 2 cups tomato passata
- salt
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 clove garlic minced
To Serve
- 4 tablespoons butter
- ½ teaspoon dried mint
Instructions
For the Dough
- Knead the dough until stiff but smooth: 5-6 minutes on the counter. Push in with the bottom of your palm and pull back with fingertips, taking turns with left and right hands, pushing diagonally across your body. (See Video)
- Rest the dough for 20 minutes. Roll on a lightly floured surface with a rolling pin. Roll to about a 1-2 mm thickness. Cut the dough into squares the size you like. Traditionally, these dumplings can be made in very small sizes. To make it manageable, I use a two-finger width (about an inch or an inch and a half square).
For the Yogurt Sauce
- Mix the yogurt with the freshly minced garlic and set aside until needed.
For the Filling
- Mix the Beyond Beef or beef, onion, paprika, and salt and pepper by hand.
- Place a small amount of the Beyond Beef filling in the center of each square (See video). Fold the dough in half as for pierogi, but only seal the two sides, not the top. The result will be like a paper grocery bag or bowl filled with uncooked meat. (See blog post for photos)
To Cook the Manti
- Arrange manti in a skillet. I use a stainless steel skillet. You can also use non-stick. Heat over medium heat, adding oil around the perimeter of the pan.
- When the manti begin to brown (after about 10 minutes), add a lid to create steam to cook the meat (About 5 minutes). Manage the heat so that they don't burn. I find medium heat works perfectly every time.
For the Tomato Sauce
- While the manti are browning, saute the onion in another skillet for about 5 minutes or until softened. Add the garlic and red pepper flakes, and saute for a minute. Add the tomato passata. Season with salt.
- When the manti are browned on the bottom and the meat is cooked, add the tomato sauce.
- Continue to cook over medium heat, adding water as needed, until the dumpling dough is cooked (about 5 minutes).
For the Butter Sauce
- Melt butter in a small pan and add dried mint.
To Serve
- Plate the cooked manti and top with the yogurt and butter. Serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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