Turkish Cheesy Manti Delight (Printable Version)

Delicate dumplings with creamy cheese, garlic yogurt, and spiced butter creating a vibrant Turkish main dish.

# Ingredient List:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 large egg
04 - 1/2 cup water (add more if necessary)

→ Cheese Filling

05 - 1 cup Turkish white cheese or feta, crumbled
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons finely chopped parsley
08 - 1/4 teaspoon black pepper

→ Yogurt Sauce

09 - 1 1/2 cups plain Greek yogurt
10 - 1 garlic clove, minced
11 - 1/4 teaspoon salt

→ Spiced Butter

12 - 3 tablespoons unsalted butter
13 - 1 teaspoon paprika
14 - 1/2 teaspoon Aleppo pepper or chili flakes

# Directions:

01 - In a large bowl, combine flour and salt. Make a well in the center, add egg and water. Mix and knead until smooth and elastic. Cover and let rest for 20 minutes.
02 - Combine Turkish white cheese or feta, ricotta, parsley, and black pepper until well blended.
03 - Blend Greek yogurt, minced garlic, and salt until smooth. Set aside.
04 - On a lightly floured surface, roll dough thinly to about 1/16 inch (2 mm). Cut into 1.5-inch squares.
05 - Place about 1/2 teaspoon cheese filling in each square’s center. Pinch corners to seal and form small dumplings.
06 - Boil salted water in a large pot. Cook dumplings in batches for 5 to 7 minutes until they float and are tender. Drain thoroughly.
07 - Melt butter in a small pan. Stir in paprika and Aleppo pepper; cook 30 seconds until fragrant.
08 - Place dumplings on plates, spoon yogurt sauce over, drizzle with spiced butter, and garnish with parsley if desired.

# Expert Tips:

01 -
  • Each tiny dumpling bursts with creamy, tangy cheese that contrasts beautifully with cool yogurt and warm spiced butter.
  • The whole thing comes together in under an hour, and watching those pockets puff up as they cook in boiling water never gets old.
  • It's the kind of dish that feels homemade and special without demanding hours in the kitchen.
02 -
  • The dough needs to be rolled thin—like almost translucent—or your manti will taste doughy instead of tender and delicate.
  • Don't overstuff the dumplings; that extra filling will burst out and cloud your cooking water, plus it's harder to seal properly.
  • Cook them in batches rather than dumping them all at once; overcrowding the pot brings the water temperature down and makes them stick together.
03 -
  • Let your dough rest in a covered bowl at room temperature; it really does make rolling easier and creates a more tender final texture.
  • If your manti start sticking together while cooking, a quick stir as soon as they go into the water prevents them from becoming one clumpy mass.
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