I love using lamb meat on my dumplings. Thus, I created a dumpling recipe influenced by Turkish cuisine. These Manti Turkish Homemade Lamb Dumplings may take some effort to make, but it’s all worth it!
Manti Turkish Homemade Lamb DumplingsPrint Recipe
- Dumpling Ingredients
- 2 cups of all-purpose flour
- 1 egg lightly beaten
- 1/2 teaspoon of salt
- 1 pound of ground lamb
- 1/3 cup of finely chopped parsley
- 1/2 cup of diced onions
- Fresh ground pepper and salt
- Sauce Ingredients
- 2 cups of yogurt
- Minced garlic
- Pepper, butter, sumac and chili flakes according to taste
- Chopped fresh mint
- Sumac spice
- Mix the flour and salt in a bowl.
- Add egg and water, mixing well using your hands.
- Add more water to soften the dough, if needed.
- Cover dough with a clean dish towel and set aside for 30 minutes.
For the Filling:
- Combine diced onion, raw ground beef or lamb, onion, parsley and salt.
- Mix well and set aside the meat mixture.
- Divide dough into two pieces and lightly dust a work surface and dust rolling-pin with flour. Divide dough into 2 balls using half of the dough and the other half of dough covered in a bowl.
- Roll into a rectangle, rolling the dough thin.
- Cut into rolled dough into 2-inch squares with a knife.
- Spoon meat filling in the center of each square.
- Seal dumplings by gathering the edges of the dough and pinching them together at the top to form as if making won tons.
- Place each finished manti on a floured platter and sprinkle flour each time over the finished manti to prevent it from sticking.
- In a large pot, boil some water, then add a big pinch of salt. Gently drop manti into boiling water.
- The cooked manti will float when done to the surface when done, about 9 to 10 minutes, check the dumpling while cooking. Do not overcook the dumplings. Drain well. Spoon the dumplings on a plate adding the toppings mixture. Garnish with chopped mint.
Note: Do not burn the chili flakes.
- In a small saucepan, heat oil at a low heat and add red pepper flakes until they start to color the oil.
- When oil is a light red, remove from heat and set aside,
- Mix minced garlic into room temperature yogurt, add salt and a little water if yogurt is too thick.
- Serve dumplings warm with yogurt mixture sauce and red chili oil.
- Place dumplings on a platter transfer to plates. Add yogurt sauce over the manti (dumplings) and drizzle with the hot pepper oil and fresh chopped mint for garnish and sprinkle sumac(optional).