Turkish manti are tiny little lamb dumplings traditionally made with homemade dough, but today we're taking a shortcut with wonton wrappers. They're filled with spiced lamb, boiled until tender, then piled over garlicky yoghurt and finished with a generous drizzle of spicy tomato butter. They're comforting, tangy, buttery and packed with flavour, without having to spend hours making and kneading dough!
2 servings
Some secret knowledge
Add the lamb mince, grated onion, salt, black pepper, cumin, sumac and parsley to a mixing bowl.
Mix thoroughly until everything is evenly combined.
Keep refrigerated while you prepare the remaining components.
Add the yoghurt, minced garlic, salt and parsley to a small bowl.
Mix until smooth and well combined.
Cover and keep chilled until you're ready to serve.
Add the butter to a pan over medium heat and allow it to melt.
Stir in the tomato paste and fry for 2–3 minutes, stirring regularly, until the tomato paste becomes fragrant and deepens in colour
Add the paprika and chilli flakes, or Aleppo pepper, and cook for another minute.
Remove from the heat and set aside.
Stack all of the wonton wrappers neatly on top of each other.
Using a sharp knife, cut the entire stack in half lengthwise, then make another cut horizontally across the middle.
You should now have 4 equal-sized small wonton wrappers from each original wrapper.
Carefully separate some of the pieces and lay them out, covering in unused wrappers with a slightly damp tea towel while you work so they don't dry out.
Add approximately ¼ tsp of lamb filling to the centre of each small wonton wrapper.
Dab the edges with a little water, then fold the wrapper by bring the opposite corners together in the middle
Press the edges firmly to seal, making sure there are no gaps so you're left with a small parcel-like dumpling.
Repeat until all the filling and wrappers have been used.
Bring a large pot of salted water to a gentle boil.
Carefully add the manti and cook for approximately 4–5 minutes, or until the wrappers are tender and the lamb is completely cooked through.
Give them a gentle stir occasionally so they don't stick together.
Drain well.
Spread a generous layer of garlicky yoghurt onto the base of a serving plate.
Pile the cooked manti on top, then drizzle generously with the spicy tomato butter.
Top with finely minced fresh mint and serve immediately.
Be the first to join the conversation.
Drop your thoughts, tips or questionable recipe modifications below.