Get ready for one of the most delicious and iconic dishes in the world! In today’s video, I’m showing you How To Make Dumplings (Turkish Mantı) — a traditional, tiny, flavor-packed masterpiece that has been loved for centuries.
If you’re looking for a recipe that is comforting, satisfying, and incredibly fun to make, you are in the right place!
These homemade dumplings are soft, savory, perfectly spiced, and covered with creamy garlic yogurt and sizzling paprika butter. Whether you’re a beginner or an experienced cook, this step-by-step tutorial will guide you through everything — from kneading the dough to shaping each tiny dumpling like a pro.
In this video, you’ll learn:
✨ How to make the perfect dumpling dough
✨ How to prepare a juicy, flavorful filling
✨ How to fold and shape traditional Turkish mantı
✨ How to cook dumplings without overcooking or breaking them
✨ How to prepare the classic garlic yogurt & butter sauce
✨ Tips and tricks to make your mantı taste authentic and unforgettable
Mantı is more than just food — it’s heritage, tradition, and pure comfort. I’ve prepared this recipe to be easy, enjoyable, and completely foolproof, so you can recreate this magical dish right at home!
If you enjoy recipes that are engaging, relaxing, and packed with flavor, don’t forget to:
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Hey everyone, welcome back to my kitchen, your ultimate spot for delicious, mouthwatering, and absolutely irresistible recipes. Today, we’re diving into something truly special, dumplings. Yes, those tiny pockets of heaven that are soft, savory, and sometimes even a little sweet. Whether you’re a total beginner in the kitchen or someone who just loves experimenting with flavors, this video is going to guide you through making perfect dumplings from scratch. But wait, don’t just think of dumplings as food. Think of them as a cultural journey. Every dumpling tells a story from China to Japan, Korea, Poland, and beyond. Each bite is a little adventure, a delicious story of heritage, flavor, and care. So, grab your apron and let’s make some dumpling magic happen. Have you ever wondered why dumplings are loved all over the world? Or what makes some dumplings melt in your mouth while others feel a little chewy? Well, today I’ll not only show you how to make them, but I’ll also reveal insider tips to make your dumplings perfectly soft, juicy, and unbelievably tasty. Trust me, after this video, you’ll never settle for store-bought dumplings again. All right, let’s start with the basics, what you’ll need. The ingredients are simple, but each one plays a crucial role in making your dumplings perfect. For the dough, 2 cups of allpurpose flour, half2 cup of water, a pinch of salt. For the filling, 250 gram of ground pork, one cup of finely chopped cabbage, two green onions, finely sliced, one tspoon of soy sauce, 1 tbsp of sesame, oil, one teaspoon of grated ginger, one clove of garlic, minced salt, and pepper to taste. Pro tip, the key to juicy dumplings is in the balance of the filling. You don’t want it too dry, and you don’t want it too watery. Now, let’s get our hands dirty in the best way possible. Making the dumpling dough is easier than it looks, and I promise it’s super therapeutic. Start by sifting your flour into a large mixing bowl. This will make the dough light and airy. Add a pinch of salt to the flour and mix gently. Slowly pour in your lukewarm water while mixing with a spoon or chopsticks. The goal is to gradually bring the flour together. Once it starts forming a shaggy dough, knead it with your hands for about 8 to 10 minutes until it’s smooth and elastic. Here’s a little tip. If the dough is sticky, sprinkle a tiny bit more flour, but be careful. Too much flour can make your dumplings tough. Cover the dough with a damp cloth and let it rest for 30 minutes. This step is crucial because it allows the gluten to relax, making your dumplings soft and pliable. While our dough is resting, let’s prepare the filling. This is where the flavors come alive. In a large bowl, combine your ground meat, chopped cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix everything thoroughly, but gently. You don’t want to mash the cabbage too much. The texture is part of the charm. Insider tip: For extra juiciness, add a teaspoon of water or chicken broth to the filling. This little trick makes your dumplings succulent and flavorful. After 30 minutes, your dough should be soft and ready to roll. This is one of the most fun parts. Divide your dough into small portions about the size of a golf ball. Roll each portion into a thin circle roughly 3 in in diameter. Remember, the thinner the dough, the more delicate the dumpling. Place a teaspoon of filling in the center of each circle. Don’t overfill. Trust me, it will make sealing tricky. Folding dumplings is an art. There are several ways, but today I’ll show you the classic pleat technique. Fold the dough in one hand. Place the filling in the center. Fold the dough in half, creating a half moon shape. Pinch one end of the dumpling, then start creating small pleats along the edge, sealing the dumpling tightly. Pro tip: If you struggle with pleing, just pinch the edges together. It’s okay. The taste is what counts. Now for the best part, cooking. You have several options. Boiling. Bring a pot of water to a boil. Drop the dumplings in gently and cook for about 5 to 7 minutes until they float to the top. Steaming. Line your steamer with parchment paper. Place dumplings without touching each other. Steam for about 10 minutes until cooked through. Pan fry. Heat one tbsp of oil in a non-stick pan. Place dumplings and fry until the bottom is golden brown. Add/2 cup of water and cover immediately. Steam for 5 minutes. Then remove the lid and let the bottoms crisp up again. Dumplings are best served hot with a dipping sauce. Here’s my favorite. Two tablespoons soy sauce, 1 tbsp rice vinegar, half teaspoon sesame oil, a pinch of chili flakes or fresh chopped chili. Mix it all together and dip each dumpling for a burst of flavor in every bite.
Dining and Cooking