These Turkish dumplings are a genius shortcut to traditional manti! Janelle Halil’s clever Turkish dumplings use wonton wrappers instead of homemade dough, saving hours of work. Filled with spiced lamb and topped with garlic yoghurt and burnt butter with crispy sujuk, these Turkish dumplings deliver authentic flavours with half the effort. The combination of cool yoghurt, hot butter, and aromatic spices makes these Turkish dumplings absolutely irresistible. Ready in just 1 hour, these Turkish dumplings bring restaurant-quality results to your home kitchen!
Full Recipe: https://everydaygourmet.tv/recipes/cheats-turkish-manti
Ingredients:
For the Manti
1 packet wonton wrappers
500g lamb mince
1 small grated white onion
Fresh dill (for filling and garnish), plus extra for the garlic yoghurt sauce
Salt and white pepper to taste
1 tsp Aleppo pepper flakes
¼ tsp sumac
Burnt Butter Sujuk Sauce (Sucuk)
½ cup diced Sujuk
½ cup butter
1 tbsp Aleppo pepper flakes
Toasted pine nuts, plus extra for garnish
Garlic Yoghurt Sauce
1 cup Greek yoghurt
2 grated garlic cloves
Cypriot spice or dried mint
Salt
Garnish
Fresh dill
Extra Aleppo pepper flakes
Method:
To make the cheat’s Manti dumplings, combine the ingredients to make the mince mixture.
Once combined scoop about 1 tsp into the centre of the wonton wrapper and then fold corner to corner using minimal amounts of water.
To make the Sujuk burnt butter, add butter and Sujuk into a saucepan and allow the butter to burn slightly until browned. The Sujuk should also be crispy and browned.
Add in the Aleppo pepper flakes and pine nuts and allow to flavour the butter.
Combine the ingredients and the chopped dill to make the garlic sauce.
Boil the manti in salted boiling water until they float to the surface.
To serve, place a generous amount of garlic yoghurt on the base of a plate and then place the hot manti on top. Spoon the butter and Sujuk sauce generously over the manti and garnish with fresh dill, and pine nuts for crunch.
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Almost every culture has their way of doing dumplings, including the Turks. And this type of dumpling is pretty special. Janelle, tell me about these dumplings. So, these Turkish dumplings, they’re also known as manta. Uh, they’re very special to me because they’re all handmade, except they’re actually traditionally made micro, like really, really, really small. But today, we’re actually going to be using a cheats method that my mom taught me. I love this idea. We’re going to be using wonton wrappers, and they’re a bit bigger, but I think that’s actually better. For this one, I’m using lamb mints. I’m going to use some white onion that we’ve grated. I’m going to pop that in. I’m going to get you to also just chop some dill. I really like adding fresh dill. Maybe not traditional, but I like adding dill to my Turkish food. Mhm. I’m going to add some salt as well. Is that enough dill for you? Yeah, that’s plenty. Okay. And just finally chop it. Yep. Just finely chop it in so it kind of goes all through the mixture. And I’m also going to use a whole bunch of spices, but I’ve actually concocted my own little Turkish spice. Clever. So, I’m excited to use that one. What’s in that? So, we’ve got like lots of sumac. We’ve got Aleppo pepper, which is like a bit of a chili, but it’s more of a smoky chili. And then I’ve got some sumac. It’s got some tomato, extra dill, of course, some garlic in there as well. But, of course, if you don’t, you know, have the spice at home. You can get it online, but if you don’t, then you can just use the Aleppo pepper flakes and some sumac and white pepper. I think that’s a really clever idea because usually you have to buy six different spices, but it’s all in that one cute little tub there. Yeah, I think you can definitely start your Turkish uh pantry with this little staple. And I can smell it. Smells fantastic. It does. Especially with all that dill. I love how you’ve got a Filipino background. You’ve cooked some delicious Filipino recipes for me, but you’ve also got the Turkish background. So, you’re very passionate about both cuisines. Definitely. So, you know, I grew up eating both. I love making both. I think I cook predominantly Turkish food. Um, and I grew up eating a lot of it and so I just love it. I love all the cultures coming together. It’s both very generous andospitable. Um, but I’m glad I’m here to share them with you. That looks really good. I’ll get you to kind of finish this off while we start with the wanton wrappers as well. Show us your technique. Okay. So, I use a little bit of water just to kind of go around the edges. So, once all of that is all mixed up, you just take like a very little bit, just about that much, and you put that in the center. And then I’m just going to take a little bit of water and run my finger along each of the sides. Then I’m going to pinch corner to corner. So I’m going to start with this side, this side, and just pinch together just like that. Yep. And then corner to corner. And it goes into like a little square, little square handbag, little little tiny parcel. So that’s it. Make sure you really try and seal all the edges cuz you don’t want this to open when you boil them. Okay, that looks gorgeous. And this is almost triple in size of the original. But definitely so intricate to do the small ones. Yeah. These big ones. Well, I mean, it’s a perfect mouthful. Really? Yeah. For dumpling. Fantastic. All right, let’s make a few more of these. Let’s make lots more of these. [Music] Well, these just look perfect, don’t they? They look like little presents. Yeah, I love them. So now we’re going to work on two sauces that we’re going to serve this with. So I always like serving it with a garlic style yogurt. So I’ll get started on that. But while I’m doing that, can you prepare the sujuk for me? And so this is kind of just like a really nice spiced sausage. So just cut about that much and just take the skin off. This is a beef sausage, too. Yes. Okay. So just kind of peel the skin back. And then I just want you to mish mashy chop it all up. Not anything fancy. And nothing too too small. Nothing too too small. Not too small, not too big. Just right. Okay, I got you. Uhoh. I hope I do it right for you. Perfect. So, I’m just going to crumbles. Is that right? Looks like just breaking it up like that. Yeah. And then just go through it with the knife to just make sure that it’s really nice and smallish. Okay. Yeah, I can do that. Nothing too chunky. Nothing too chunky. Oh, I can smell Is there garlic in this sausage? It’s a very strong sausage and it’s got so much flavor in it, which is why I love it for this sauce because it actually flavors everything and you don’t need to add too much to it. Fantastic. So, I’m going to just add in some Greek yogurt. And I’m going to grate in some garlic. So, I’ve just got two bits of garlic here. I like it really nice and bold and punchy and zingy. Two sauces. Two sauces for these absolutely beautiful little presents. Yep. Okay. So, we’re done with that. I’m just going to give that a bit of a mix. I’m going to add some salt to my garlic sauce. Mhm. And then I’m going to get you to just hand me my criate spice. So I’ve got another criate spice as well as the Turkish spice. This has got some beautiful oregano, garlic, lemon, a little bit of salt in there as well. And actually, I’m thinking I might add a little smidge of dill in here. So after we’ve chopped that, let’s get a bit of dill and put that in the Okay. Garlic yogurt. I love that little spice trick you’ve done there. Usually you’d have maybe six to seven spices all up in this dish, but here you’re just using the two, which is easier. I’ve just bottled it up so it makes it a lot easier and then you don’t have to go through all of it. Fantastic. Beautiful. So, we’ve got lots of dill in here as well. That’s all finished. Let’s chuck that into the pan. Okay. And get that nice and cooking. And all of those oils are going to come out of the sujuk and flavor the sauce. So, you need to render that off first before you go on to the next step. Yeah. Sujuk has a lot of fat in it. So, you want to make sure that you kind of release all of that stuff. And it happens really, really quickly. And the color is so vibrant and beautiful. So it kind of like decorates the the dish. M fantastic. Already I can smell that. All right. So you can see all of that fat is starting to come out. It smells really good. I’m going to get you to add some butter into this. And then we’re going to just allow that butter to get really nice and brown and really nutty. And then we’re going to add in some Aleppo pepper flakes just for extra kind of kick. And then some pine nuts for crunch. And while you do that, I’m just going to cook our dumplings cuz we’ve got lamb in there. So that really needs to cook for about 5 minutes until they float to the top. And we’re not steaming these. No, we’re not going to steam them. are going to boil them, which is so much easier. Yes. I’ll pass those over to you. Thank you. [Music] All right. So, we’ve got everything done. The sujuk burnt butter sauce is finished. The dumplings have been cooked. And we’ve got our yogurt sauce. So, I’m going to get you to just spoon on the yogurt sauce. I like to put that in the base and just generously kind of put it all over the plate and it’s very delicious and garlicky. And then we’re just going to put all those hot dumplings straight onto the yogurt. And then I’m going to come in with the sujuk burnt butter sauce that has all the pine nuts in there, the Aleppo pepper. I love how these are all slightly shaggy. Yeah, it’s a rustic dish and it’s something that I think would be fun to share. I’m just going to spoon over some of this. And we did reserve some of those pine nuts, too. We did. So, I just want to add a few extra little garnishes. So, just some extra pine nuts. And then we can just do some sprigs of dill just to freshen it up. Oh, this just looks so wonderful. Look at the color of that oil from the Aleppo pepper and the sausage there. It’s beautiful. I think we should have a taste. Oh, I think that’s a really good idea. Beautiful. All right. Yum. And I guess the whole point of this is to make sure you get all of the flavors together. Every bit. Get some yogurt. Get the burnt butter sauce, pine nuts, the sausage there. Yes. [Music] M m. This is just such a delicious dish. Thank you. It’s those really interesting spices and herbs that you’ve added to it. I love that. Thank you. The Turks, they know how to make dumplings. We do. [Music]
1 Comment
OK,looks good will try soon.