Manti are small Turkish lamb dumplings boiled and served under a garlic yogurt sauce with chilli-butter drizzled on top. They take real time to assemble, but the filling and dough both keep well, so you can spread the work across a couple of days and have ready-to-cook dumplings waiting in the freezer for the rest of the week.
What makes this version work
Two things matter here. First, the dough needs a proper 30-minute rest after mixing — skipping it makes the gluten fight you when you roll, and you end up with thick, doughy wrappers instead of the thin ones that cook through quickly. Second, the filling stays raw when you assemble the dumplings. That means the lamb fat renders directly into the wrapper as it boils, keeping the inside moist. If you pre-cook the filling thinking it saves time, you lose that. The yogurt sauce is served at room temperature, not warm — cold yogurt on hot dumplings is intentional and keeps the sauce from breaking.
Smart swaps
- Ground lamb: Ground beef works as a straight swap and is easier to find. The flavor is milder but the technique is identical.
- Sumac: If you can’t find it, a small squeeze of lemon over the finished bowl gives you the same tartness. Skip the sumac entirely rather than substituting something unrelated.
- Fresh mint in the sauce: Dried mint actually works better here — use 1 teaspoon dried in place of the half cup fresh. It distributes more evenly through the yogurt and holds up if the sauce sits in the fridge. Skip the fresh mint garnish on top — not worth the extra prep for something that wilts in two minutes on a hot plate.
- Plain yogurt: Full-fat is important. Low-fat yogurt goes watery and the sauce pools under the dumplings instead of coating them.
Mistakes to avoid
- Cutting squares too large: Aim for roughly 1.5-inch squares. Bigger squares mean more dough per dumpling and the filling-to-wrapper ratio goes wrong — they end up bready rather than delicate.
- Leaving gaps in the seal: Press the corners together firmly. Any opening lets the filling escape into the boiling water and leaves you with empty wrappers.
- Overcrowding the pot: Boil in batches. Manti stick together if they’re crammed in, and the water temperature drops too far, making them gummy instead of tender.
- Under-seasoning the filling: Raw lamb filling tastes bland before cooking. Pinch off a small piece, microwave it for 20 seconds, and taste it before you start assembling — adjust salt and pepper at that point, not after.
- Serving the chilli butter cold: The butter needs to go on right after you plate the dumplings, while it’s still hot enough to pool into the yogurt. Melt it fresh per serving rather than letting it sit.
Make-ahead notes
Assembled, uncooked manti freeze extremely well — this is the most practical way to use this recipe. Arrange them in a single layer on a floured baking sheet, freeze until solid (about 2 hours), then transfer to a zip-lock bag. They keep for up to 3 months. Cook straight from frozen in boiling salted water; add 3-4 extra minutes to the cook time and check that the filling reaches 160°F (71°C) at the center. The garlic yogurt sauce keeps in the fridge for up to 4 days in a sealed container — make a full batch on the weekend and use it across multiple meals. Already-boiled dumplings can be refrigerated for up to 2 days and reheated in simmering water for 2 minutes, though the texture is noticeably better cooked fresh or from frozen.
Manti: Turkish Lamb Dumplings with Garlic Yogurt
Equipment
Ingredients
Dumpling Ingredients
- 2 cups all-purpose flour - 250g; plain flour in Australia and UK
1 medium egg - lightly beaten
½ teaspoon salt
½ cup water - 120ml, approximately — adjust as needed
1 pound ground lamb - 450g; minced lamb- ⅓ cup fresh flat-leaf parsley - 20g, finely chopped
½ cup yellow onion - 75g, finely diced — about 1 small onion
1 teaspoon ground black pepper - adjust for taste- 1 teaspoon salt - adjust for taste
Sauce Ingredients
- 2 cups plain full-fat yogurt - 480g
2 cloves garlic - minced, about 1 teaspoon- 2 tablespoons olive oil or unsalted butter - 30ml / 28g
- 1 teaspoon chilli flakes - adjust for taste
- 1 teaspoon sumac
- ½ cup fresh mint leaves - 25g, chopped
Instructions
For the Wrappers
- Mix the flour and salt in a large mixing bowl.2 cups all-purpose flour, 1/2 teaspoon salt
- Make a well in the centre of the flour. Add the beaten egg and ½ cup (120ml) water. Mix with your hands until a shaggy dough forms.1 medium egg, 1/2 cup water
- If the dough feels dry or crumbly, add water 1 tablespoon at a time and knead until the dough is smooth and pliable but not sticky.
- Cover dough with a clean dish towel and set aside for 30 minutes.
For the Filling
- In a bowl, combine the ground lamb, diced onion, chopped parsley, salt, and black pepper. Mix until evenly combined.1 pound ground lamb, 1/3 cup fresh flat-leaf parsley, 1/2 cup yellow onion, 1 teaspoon ground black pepper, 1 teaspoon salt
- Mix well and set aside the meat mixture.
Assembly and Cooking
- Divide the rested dough into two equal pieces. Keep one half covered with a damp towel while you work with the other.
- On a lightly floured surface, roll the dough into a large thin rectangle, about 1-2mm thick — you should be able to faintly see your hand through it.
- Using a sharp knife or pastry wheel, cut the dough into 2-inch (5cm) squares.
- Spoon meat filling in the center of each square.
- Seal each dumpling by bringing the four corners of the square together over the filling and pinching the edges firmly closed. The finished shape should resemble a small pouch.
- Place each finished manti on a floured platter and sprinkle flour each time over the finished manti to prevent it from sticking. Repeat with the remaining dough.
- In a large stockpot, bring plenty of water to a boil, then add a big pinch of salt. Gently drop manti into the boiling water.
- Cook the manti for 9-10 minutes — they will float to the surface when done. Check one dumpling by cutting it open; the lamb should be fully cooked and reach 160°F / 71°C internally. Drain well with a slotted spoon.
For the Toppings
- Heat the oil or butter in a small saucepan over low heat. Add the chilli flakes and swirl gently for 30-60 seconds until the oil turns a warm red colour. Remove from heat immediately — the flakes burn quickly.2 tablespoons olive oil or unsalted butter, 1 teaspoon chilli flakes
- Mix minced garlic into room temperature yogurt, add salt and a little water if yogurt is too thick.2 cloves garlic, 2 cups plain full-fat yogurt
- Arrange the drained manti on a serving platter. Spoon the garlic yogurt sauce generously over the top, drizzle with the chilli oil, scatter with fresh mint, and finish with a pinch of sumac.1 teaspoon sumac, 1/2 cup fresh mint leaves
Notes
Nutrition
Common questions
How thin should I roll the dough?
Roll it thin enough that you can just see your hand through it — roughly 1–2mm. Thicker dough takes longer to cook and the wrapper dominates the filling.
Can I make the dough the night before?
Yes. Wrap it tightly in plastic and refrigerate it overnight. Let it sit at room temperature for 15 minutes before rolling so it relaxes and doesn’t spring back.
How do I know when the dumplings are cooked through?
They float to the surface and the dough looks slightly translucent — usually 10 to 15 minutes from boiling. Cut one open and check that the lamb filling is fully cooked with no pink remaining and has reached 160°F (71°C) internally.
My yogurt sauce is too thick — how do I loosen it?
Stir in cold water a teaspoon at a time until it pours easily. The sauce should be spoonable, not stiff — it needs to coat the dumplings rather than sit in a lump on top.
Can I assemble manti the morning before dinner and keep them in the fridge?
Yes, for up to 8 hours. Lay them on a lightly floured tray, cover loosely with plastic wrap, and refrigerate. Beyond that they start to stick to the tray and the dough can get tacky — freezing is the better option for anything longer.
What to cook next
- Savory Lamb Dumpling Delights
- Spiced Lamb Pumpkin Dumplings
- Savory Lebanese Lamb Pastries
- Savory Stuffed Onion Dolma
