Vegetarian Turkish Manti Recipe

A bowl of dumplings in red sauce topped with yogurt and herbs.

No ratings yet

Vegetarian Turkish Manti Recipe

Homemade vegetarian Turkish manti dumplings made with Beyond Beef, soft dough, tomato sauce, garlicky yogurt, and dried mint butter. Pan-fried and then simmered for the perfect texture.

Prep Time25

Cook Time15

Resting Time20

Total Time1

Course: Main Course

Cuisine: Turkish Inspired

Servings:

Calories: 636kcal

Author: Jacqueline Piper

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

US Customary - Metric

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

Roll dough very thin for best texture. Keep filling small to prevent bursting. Store leftovers up to 3 days refrigerated. Reheat gently with a splash of water.

Nutrition