Turkish Cheesy Manti Delight (Print Version)

Bite-sized Turkish dumplings with creamy cheese filling and garlicky yogurt 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 if needed

→ Cheese Filling

05 - 1 cup crumbled Turkish white cheese or feta
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons finely chopped parsley
08 - 1/4 teaspoon ground 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 Steps:

01 - Combine flour and salt in a large bowl. Create a well in the center, add the egg and water. Mix and knead until a smooth, elastic dough develops. Cover and rest for 20 minutes.
02 - Mix the crumbled Turkish white cheese or feta, ricotta, parsley, and black pepper until well combined.
03 - Combine Greek yogurt, minced garlic, and salt. Stir until smooth and set aside.
04 - On a lightly floured surface, roll the dough very thin to about 2 millimeters thickness. Cut into approximately 1.5-inch squares.
05 - Place about 1/2 teaspoon of cheese filling in the center of each square. Pinch the corners together to seal and form small dumplings.
06 - Bring a large pot of salted water to a boil. Add dumplings in batches and cook for 5 to 7 minutes until they float and are tender. Drain thoroughly.
07 - Melt unsalted butter in a small pan. Stir in paprika and Aleppo pepper. Cook for 30 seconds until fragrant.
08 - Arrange dumplings on plates. Spoon yogurt sauce over them, then drizzle with the spiced butter. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • These little dumplings are forgiving enough for a first attempt but impressive enough to serve guests without apology.
  • The contrast between tender pasta, creamy cheese, tangy yogurt, and spiced butter feels like a flavor revelation every single time.
  • Once you master the technique, you'll find yourself making them for quiet weeknight dinners and special occasions alike.
02 -
  • If your dumplings stick together while cooking, it means the water wasn't salty enough or they were crowded in the pot; give them space and use plenty of seasoned water.
  • The dough needs rest time—you can't rush it—but once rested it becomes almost playful to work with, rolling thin without tearing.
  • Assembling manti is a rhythm, not a race; if you find yourself frustrated, step back, have some tea, and remember that imperfect dumplings still taste wonderful.
03 -
  • Keep your dough covered while you work so it doesn't dry out, and have a small bowl of water nearby to wet your fingers—it makes sealing the dumplings much easier.
  • The dough should be soft and slightly tacky but not sticky; if it tears while rolling, let it rest a few more minutes and it will become more cooperative.
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