Turkish Cheesy Manti Delight (Print Version)

Savory Turkish dumplings with creamy cheese and a tangy yogurt sauce topped with spiced butter.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 large egg
04 - 1/2 cup water, plus more as needed

→ Cheese Filling

05 - 1 cup Turkish white cheese or feta, crumbled
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons finely chopped parsley
08 - 1/4 teaspoon black pepper

→ Yogurt Sauce

09 - 1 1/2 cups plain Greek yogurt
10 - 1 garlic clove, minced
11 - 1/4 teaspoon salt

→ Spiced Butter

12 - 3 tablespoons unsalted butter
13 - 1 teaspoon paprika
14 - 1/2 teaspoon Aleppo pepper or chili flakes

# How to Make It:

01 - Combine flour and salt in a large bowl. Create a well in the center, add egg and water; mix and knead until smooth and elastic. Cover and let rest for 20 minutes.
02 - Mix together Turkish white cheese, ricotta, parsley, and black pepper in a separate bowl until well combined.
03 - Combine Greek yogurt, minced garlic, and salt. Stir until smooth and set aside.
04 - Lightly flour a surface and roll dough thinly, approximately 2 mm thick. Cut into 1.5-inch squares.
05 - Place about 1/2 teaspoon of cheese filling in the center of each square. Pinch the corners together firmly to seal and form small dumplings.
06 - Boil a large pot of salted water. Cook dumplings in batches for 5 to 7 minutes, or until they float and are tender. Drain well.
07 - Melt butter in a small pan, stir in paprika and Aleppo pepper, and cook for 30 seconds until fragrant.
08 - Arrange dumplings on plates, spoon yogurt sauce over them, and drizzle with spiced butter. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • These little dumplings are soft and pillowy inside, with a tangy-creamy sauce that makes you want to eat the whole batch without stopping.
  • Once you master the fold, you'll find yourself making manti for every dinner party because people go absolutely silent when they taste them.
  • The spiced butter drizzle is the magic that transforms cheese dumplings into something your guests will ask about for months.
02 -
  • If your dumplings split open during boiling, your dough was probably too dry or your seal wasn't tight enough—next time pinch harder and add water to the dough more gradually.
  • Cooking them in batches is not a suggestion; overcrowding the pot turns your beautiful dumplings into a stuck-together mess that breaks your heart.
  • The yogurt sauce cannot be hot or it will split and look curdled, so always serve it at room temperature or cold over warm manti.
03 -
  • The dough works better if you let it rest not just once but a second time after shaping; it relaxes and becomes less likely to tear when you fold it.
  • Test the yogurt sauce temperature before serving—cold yogurt on warm manti is textural perfection, while hot yogurt breaks and tastes separated.
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