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Lazy turkish dumplings

Lazy Turkish Dumplings (No-Dough Manti)

Traditional Turkish mantı flavors without the time-consuming homemade dough! These Lazy Turkish Dumplings are inspired by the flavors I grew up with in a Turkish family and the dumpling techniques I discovered while traveling throughout Asia. Tender beef dumplings are topped with cold garlic yogurt, warm paprika oil, and dried mint for the ultimate comfort food.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian, Turkish
Ingredients Method Notes

Ingredients
  

For the Manti
  • 1 lb ground beef
  • 1 small onion finely grated
  • 2-3 tablespoon fresh parsley finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • All-purpose flour as needed
  • Cold water
For the Garlic Yogurt
  • 2 cups Greek yogurt or whole-milk yogurt
  • 3-4 garlic cloves freshly grated
  • Salt to taste
For the Paprika Oil
  • 2-3 tablespoon olive oil
  • 1 tablespoon sweet paprika
  • Optional: Red chili flakes for a spicy version
Garnish
  • Dried mint to taste

Method
 

  1. In a medium bowl, combine the yogurt, freshly grated garlic, and salt. Refrigerate while you prepare the manti.
  2. In a large bowl, mix together the ground beef, grated onion, parsley, salt, and black pepper until evenly combined.
  3. Roll the mixture into small, bite-sized meatballs. Keeping them small helps them cook evenly and creates the best texture.
  4. Fill one bowl with cold water and another with all-purpose flour.
  5. Dip each meatball into the cold water, then coat completely in flour. Repeat this process at least 4 times. 5 coatings are even better and create a thicker, softer dumpling-like outside after cooking.
  6. Bring a large pot of water to a rolling boil and season generously with salt.
  7. Carefully add the coated manti to the boiling water and cook for 6–8 minutes. They will usually begin floating when they're nearly done. Remove one, cut it open, and make sure the beef is fully cooked before draining.
  8. While the manti cook, heat the olive oil over medium-low heat. Stir in the sweet paprika (or red chili flakes) and cook for about 30 seconds until fragrant. Do not let the spices burn.
  9. To serve, add the cooked manti to a serving plate, spoon the cold garlic yogurt over the top, drizzle with the warm paprika oil, and finish with a generous sprinkle of dried mint.
  10. Serve immediately while the manti and paprika oil are warm and the yogurt is cold.

Notes

Coat each meatball at least 4 times—5 coatings create the best dumpling-like texture.
Salt the boiling water generously for the best flavor.
Keep the meatballs bite-sized so they cook quickly and evenly.
Don't overcook the paprika or it can become bitter.
The contrast of hot manti, cold garlic yogurt, and warm paprika oil is what makes this dish so special.
Gluten-Free
Substitute your favorite gluten-free all-purpose flour blend for the regular flour.
Vegan
Swap the ground beef for your favorite plant-based ground meat or a seasoned lentil and mushroom filling. Replace the yogurt with a thick, unsweetened dairy-free yogurt.