Turkish Cheesy Manti Delight (Print Version)

Tender Turkish dumplings filled with creamy cheese, garnished with yogurt sauce and 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 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 Prepare:

01 - In a large bowl, whisk together flour and salt. Create a well in the center, add egg and water. Stir then knead until a smooth, elastic dough forms, adding water gradually as needed. Cover dough and allow it to rest for 20 minutes.
02 - Combine crumbled white cheese, ricotta, chopped parsley, and black pepper in a mixing bowl until evenly blended.
03 - Blend Greek yogurt with minced garlic and salt until smooth. Set aside.
04 - Lightly flour a work surface and roll dough out very thin, approximately 2 millimeters thick. Cut into 1.5-inch (4 cm) squares.
05 - Place about 1/2 teaspoon of cheese filling in the center of each dough square. Fold corners together and pinch firmly to seal, forming small dumplings.
06 - Bring a large pot of salted water to a rolling boil. Add dumplings in batches and cook for 5 to 7 minutes, or until they float to the surface and are tender. Drain thoroughly.
07 - In a small pan, melt butter over medium heat. Stir in paprika and Aleppo pepper or chili flakes; cook for 30 seconds until aromatic.
08 - Arrange cooked dumplings on serving plates. Spoon yogurt sauce on top and drizzle with the spiced butter. Garnish with additional parsley if desired.

# Expert Advice:

01 -
  • These tiny dumplings are elegant enough for guests but simple enough that even a second attempt will yield beautiful results.
  • The combination of creamy cheese, garlicky yogurt, and nutty spiced butter hits every flavor note at once.
  • You can make them ahead and freeze them—they're your secret weapon for a restaurant-quality meal on a weeknight.
02 -
  • The dough must rest—skipping this step means you'll fight it every time you try to roll it thin.
  • Don't overfill the dumplings; a timid amount of cheese is better than dumplings that burst open in the water.
  • Serve immediately after assembling—the yogurt and butter are best when the manti are still warm and the sauce is cool.
03 -
  • Use a slotted spoon to fish manti out of the water—it prevents them from getting waterlogged and keeps them intact.
  • Taste your filling before you fill all the dumplings; this way you can adjust seasoning without wasting time.
  • The yogurt sauce can be made hours ahead, but don't dress the manti until just before serving or they'll lose their tender texture.
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