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Turkish Manti or Dumplings

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Prep time: 90min
Cook time: 10min

Every culture has their version of dumplings: dough with or without a filling and boiled. These Turkish dumplings use oatmeal as well as flour, which adds texture and fiber to the dough. They are very satisfying with the yogurt and chili sauces—a great change of pace.

Makes

6 servings

Serving size

5 dumplings and ⅙ recipe sauces

Ingredients

INGREDIENTS FOR DUMPLINGS:

⅔ cup rolled oats

2 cups unbleached flour

2 pinches sea salt, to taste, divided

1 large egg

1 tablespoon olive oil

¼ cup water

6 ounces ground beef

1 small (70 grams) onion, grated and squeezed dry

¼ teaspoon black pepper, freshly ground

INGREDIENTS FOR YOGURT SAUCE:

1 ⅓ cups Greek yogurt, plain, full fat

1 clove garlic, grated

½ cup water

Pinch sea salt, to taste

INGREDIENTS FOR CHILI SAUCE:

3 tablespoons olive oil

1 tablespoon Turkish hot pepper paste or Harissa

1 teaspoon sumac, ground (optional, included in nutrient analysis)

2 teaspoons mint, minced

Special Equipment: rolling pin

Instructions

  1. Cook the rolled oats per the package instructions. Cool for 5 minutes or until oatmeal stops steaming.
  2. Combine the cooked rolled oats, flour, and a pinch of salt in a large mixing bowl. Mix well.
  3. Create a well in the center of this mixture. Add the egg, olive oil, ¼ cup of water. Mix with a fork.
  4. Turn the dough out onto a floured surface. Knead for approximately 5 minutes or until dough can be formed into a small, smooth ball.
  5. Cover with a towel and rest 30 minutes.
  6. Combine the beef, onion, a pinch of salt, and pepper in a medium mixing bowl while the dough is resting. Mix well and set aside.

DIRECTIONS FOR YOGURT AND CHILI SAUCES:

  1. Combine the yogurt, garlic, ½ cup of water, and salt in another medium mixing bowl. Mix well and set aside.
  2. Heat the olive oil in a small skillet over medium heat. Add the chili paste, sumac and mint. Cook for 1 minute. Set the yogurt sauce and spiced oil aside.

DIRECTIONS FOR COOKING AND ASSEMBLY:

  1. Heat a large pot of water to bring to a boil.
  2. Divide the dough into 4 pieces.
  3. Roll each piece of dough into a 20 x 4-inch rectangle, then cut into 2-inch squares.
  4. Place 1 heaping teaspoon of meat filling in the center of each square.
  5. Dip your finger in water and trace the water around the edges of the dough.
  6. Fold over opposite corners to form a triangle. Bring the remaining corners to the center to form a square.
  7. Press the edges to seal with 4 seams.
  8. Boil the dumplings in batches until they float to the top, approximately 8 to 10 minutes.
  9. Drain and transfer to individual serving bowls. Top with the yogurt sauce and chili sauce and serve.

Cooking Tip

The best way to reheat manti is to steam them. Then serve with room temperature or very gently heated sauces.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: 5 dumplings and ⅙ recipe sauces

Calories

kidney-friendly nutrition

Fat

19 g

Saturated Fat

5 g

Trans Fat

<1 g

Cholesterol

67 mg

Carbohydrate

43 g

Sugar

4 g

Fiber

3 g

Protein

16 g

Sodium

165 mg

Calcium

111 mg

Phosphorus

211 mg

Potassium

297 mg