Turkish Cheesy Manti Delight (Printable Version)

Delicate dumplings stuffed with cheese, complemented by garlicky yogurt and a paprika-infused butter drizzle.

# What You 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

# Step-by-Step Directions:

01 - In a large bowl, combine flour and salt. Make a well in the center, add egg and water. Mix and knead until a smooth, elastic dough forms. Cover and let rest for 20 minutes.
02 - Mix Turkish white cheese, ricotta, parsley, and black pepper in a bowl until well combined.
03 - Combine Greek yogurt, minced garlic, and salt. Stir until smooth and set aside.
04 - Roll out dough on a lightly floured surface to about 2 mm thickness. Cut into 1.5-inch squares.
05 - Place about 1/2 teaspoon of cheese filling in the center of each square. Pinch 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 or until they float and become tender. Drain well.
07 - Melt 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 and drizzle with spiced butter. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • These tiny dumplings are soft and yielding, nothing like the chewy pasta you might expect—they practically melt on your tongue.
  • The combination of creamy cheese, cool yogurt, and nutty spiced butter hits every flavor note in one bite.
  • Once you master the folding, you'll want to make them constantly because they freeze beautifully and cook in minutes.
02 -
  • Don't make your dough too wet or your squares will tear when you fill them—it should feel soft like a baby's skin but not sticky.
  • The dough thickness is everything; if it's too thick, the manti becomes doughy instead of tender, so channel your inner pastry chef and push that rolling pin.
  • Serve these immediately while the contrast between warm manti and cool yogurt is still alive—letting them sit makes them gummy.
03 -
  • If your dough keeps shrinking as you roll it, let it rest for another five minutes—the gluten needs that relaxation time.
  • A pastry cutter or sharp knife makes cleaner squares than trying to tear by hand, which helps them seal properly.
  • Toast your spiced butter until it's just fragrant; a few seconds too long and the spices turn bitter instead of warm and nutty.
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