Turkish Dumpling



  • 3 cups flour
  • ½ teaspoon salt
  • 1 cup water
  • 1 egg


  • 1 large onion, finely diced
  • ½ pound ground beef
  • salt and pepper


  • 2 cups plain yogurt
  • 1 garlic clove
  • Garnish
  • 3 tbsp butter
  • red pepper flakes
  • dried mint
  • sumac

Combine the flour and salt in a mixing bowl. Add the egg and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.

Combine the onion, ground beef, salt, and pepper; mix well.

Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.

Place about a teaspoon of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished dumplings to a floured plate, and sprinkle more flour over the dumplings to prevent sticking. Repeat with the second piece of dough.

Bring a large pot of salted water to a boil over medium-high heat, and cook the dumplings until the dough is tender, 20 to 25 minutes. Remove the dumplings and some of the cooking liquid from the pot with a ladle , transfer onto a deep serving platter.

Combine the yogurt and garlic set aside.

Heat the oil, red pepper flakes, dried mint and sumac in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. 

Pour the yogurt on the dumplings, garnish with the oil spice mix. Serve the manti immediately.


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