Learn how to make traditional Turkish mantı completely from scratch — dough, filling, folding, and that rich paprika butter sauce. This dish takes time and love, but one plate is never enough.
In this video, I show you step-by-step how we make mantı at home in Türkiye — from kneading the dough to the final drizzle of butter.
📌 Ingredients
Dough:
– 4 cups flour
– 1 egg
– 1 tsp salt
– 1 cup water
Filling:
– 500g ground beef
– 2 cloves garlic, grated
– Salt, black pepper, pul biber
Sauce:
– Yogurt
– 2 cloves garlic
– Butter
– Pul biber & red pepper powder
✨ Don’t forget the little tricks:
– Cover folded mantı with a damp towel to stop them drying out
– Lightly wet the corners of your dough squares so they seal perfectly
🎥 New long videos every Sunday here on my channel!
🧡 Follow me on TikTok & Instagram @gokces_kitchen for daily recipe inspo!
📍 Subscribe for authentic Turkish cooking with a modern twist.
Hi everyone, welcome back to my YouTube channel. If you’re new here, I’m Gche and today we’re making one of my absolute favorite dishes, Turkish dumplings, also known as manta. They’re tiny and packed with flavor and served with garlic yogurt. We’ll be showing you a stepby step on how to make manta. So, I’m starting by making the dough. I’m using four cups of plain flour and I pour it onto my counter. Then I use my hand to make a little well in the center just like we always do. Into that well I crack one egg. I grab a fork and I whisk the egg gently right in the center. I also added salt and keep mixing it in. Once it starts coming together, I slowly pour in one cup of water bit by bit, not all at once. And I start kneading. Take your time with the dough. You don’t want a sticky dough. Once it’s smooth and bouncy, cover it with a cloth and let it rest for about 20 to 30 minutes. After the dough has rested, I divide it into four equal parts. Now using a knockover or a regular rolling pin if that’s what you have, I roll it out one piece at a time into thin round sheet just like a yufka. [Music] Once it’s nice and thin, I slice it into long vertical strips and then again horizontal to create small square pieces. is these will become our dumplings. While making the manta, I usually cover the ones I’ve already folded with a thin cloth or a slightly damp towel to stop them from drying out because it takes time to fold them all. The ones you make at the beginning can easily dry out while you’re still working on the rest. I also keep a small bowl of water next to me and slightly wet the corners of each dough square before folding. This helps seal them properly and prevents them from opening while they cook. Just a small trick I always use to keep them neat and tightly closed. Now for the filling, I’m using about 500 g of ground beef and I add two cloves of grated garlic, salt, black pepper, and a touch of pulbyad for some heat. If you like, you can also grate in a bit of onion. Totally up to you and your taste. Today, I’m going to keep it simple with just garlic. Mix it all together until it’s well combined. Now, it’s time to fill and shape the manta. I take one square of dough, place a tiny bit of filling in the center. Then, I pinch all four corners together and press them into the middle to seal. This is the classic manta shape. Repeat that again and again until they’re all done. Yes, it takes time, but trust me, it’s worth every single second. Once they’re all folded, I’ll let them dry out for 1 to two hours in a sunny spot or a warm area in the kitchen. They will harden slightly and that helps them keep their shape when boiling. In a big saucepan, I add oil and salt to boil the manta. While they’re drying, I make the garlic yogurt sauce. I take a bowl of thick yogurt, add two cloves of grated garlic, stir it in, and pop it in the fridge to chill. When I’m ready to cook the manta, I bring a pot of salted water to a boil and add them in gently. They only take about 7 to 10 minutes. You’ll know they’re ready when they float and soften. While that’s cooking, I melt some butter. Then add a bit of pulan and red pepper powder to create that signature paprika butter sauce. To serve, I start with a layer of garlic yogurt on the bottom of the plate. Then I spoon the boiled manta on top and finally drizzle over that rich golden paprika butter. And that’s how I make Turkish traditional dumplings at home to play. I hope you give them a try. If you’ve enjoyed this video, please like, comment, and subscribe to my channel for more homemade recipes like this.
Dining and Cooking