Recipes

Turkish Mint Manti

Serves 4-6

| Prep Time: 1 hour

| Cook Time: 20 mins

| Total Time: 1 hour 20 min

Discover The Recipe

Tender dumplings filled with flavorful beef seasoned with savory spices and aromatics, our recipe for Turkmen Mint Manti Dumplings is exotic yet approachable and might just end up as your next favorite meal. Bathed in a rich tomato-based sauce and topped with cool, refreshing yogurt and mint leaves, this dish brings the flavor of the Central Asian steppes to your dinner menu in an easy-to-follow recipe. 

Manti are a type of dumpling popular in most Turkic (peoples of Turkey, Turkmenistan, Uzbekistan, Northwest China) cuisines. Easy to make in large batches, most cultures have their versions of savory dumplings similar to manti filled with meats, dried fruit and/or vegetables. But the Turkmen Manti is boiled or baked instead of steamed and often served with yogurt. 

Ingredients

  • Turkmen Mint Manti Dumplings:

  • 1 small yellow or white onion, grated (~1/2 cup)

  • 1 lb ground beef

  • 1 Tbsp olive oil

  • 2 Tbsp Piquant Post Turkmen Sultan

  • 1 tsp salt

  • ½ tsp black pepper 

  • 1 Tbsp parsley leaves, chopped

  • 1 Tbsp fresh mint leaves, chopped

  • 30-40 round dumpling wrappers (wonton, gyoza, etc)  

  • For serving: ½ cup plain Greek yogurt, ¼ cup fresh mint leaves, salt 

  • Turkmen Dumpling Sauce:

  • 2 Tbsp olive oil

  • 2 cloves garlic

  • 1 tsp salt

  • 1 Tbsp chopped mint leaves

Notes

There are many ways to fold dumplings. Here are additional variations. 

These manti freeze very well! After folding, place the uncooked dumplings on a baking sheet - do not have them touch. Place in the freezer overnight. The next day, transfer to ziploc bags or tupperware. To cook. Simply place in boiling water like in step 4.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Prep all ingredients. Heat a sauté  pan on Med-High and add oil and onion. sauté onions for ~4 mins. Add beef, Turkmen Sultan spice to pan stirring with the onions to mix. Season with salt and pepper. sauté for another 4 minutes. Remove pan from heat and combine beef/onion mixture with the parsley and mint in a large mixing bowl. Stir to mix then let cool to touch.

Meanwhile, prepare the sauce: in a small saucepan, heat olive oil over med heat. Add garlic and saute for 1 minute. Add tomatoes, salt and mint. Simmer for 15 minutes.

Assemble dumplings: add 2 tsp of beef mixture to the center of each dumpling wrapper. Dip your finger in water and trace the outer edges of the wrapper. Fold in half (like a taco) and pinch to seal ⅓ of the way. Push in the opposite end of the fold, meeting the edge of the first seal to form a Y. Seal the other two edges. Place on a floured surface. Continue with the remaining filling and wrappers.

Boil the dumplings: Bring a large stock pot of water to a boil. Place the dumplings in the boiling water for 4-5 minutes. Stir to ensure they are moving around freely. Once they begin to float, cook for an additional minute. Remove with a slotted spoon. Serve with tomato sauce and garnish with Greek yogurt, mint leaves and salt.

Alternatives & Substitutions

  • Our recipe mirrors tradition by using ground beef but you can substitute ground lamb or ground pork, but we recommend using a higher fat meat. 

  • For vegan/vegetarian, use plant-based ground meat, or try our Vegan Manti

  • Try our Turkmen Shepherds Pie, the national dish of Turkmenistan. 

  • Season the meat with our spice mix in this Turkmen Pilaf to make another popular and classic dish.

  • Spice up a weeknight meal with these Turkmen Skillet Pork Chops or our recipe for BBQ Fish Skewers

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Turkish Mint Manti

Serves

4-6

Prep Time

1 hour

Cook Time

20 mins

Total Time

1 hour 20 min

Piquant Post spice you’ll need:

Ingredients

  • Turkmen Mint Manti Dumplings:

  • 1 small yellow or white onion, grated (~1/2 cup)

  • 1 lb ground beef

  • 1 Tbsp olive oil

  • 2 Tbsp Piquant Post Turkmen Sultan

  • 1 tsp salt

  • ½ tsp black pepper 

  • 1 Tbsp parsley leaves, chopped

  • 1 Tbsp fresh mint leaves, chopped

  • 30-40 round dumpling wrappers (wonton, gyoza, etc)  

  • For serving: ½ cup plain Greek yogurt, ¼ cup fresh mint leaves, salt 

  • Turkmen Dumpling Sauce:

  • 2 Tbsp olive oil

  • 2 cloves garlic

  • 1 tsp salt

  • 1 Tbsp chopped mint leaves

Instructions

  1. Prep all ingredients. Heat a sauté  pan on Med-High and add oil and onion. sauté onions for ~4 mins. Add beef, Turkmen Sultan spice to pan stirring with the onions to mix. Season with salt and pepper. sauté for another 4 minutes. Remove pan from heat and combine beef/onion mixture with the parsley and mint in a large mixing bowl. Stir to mix then let cool to touch.

  2. Meanwhile, prepare the sauce: in a small saucepan, heat olive oil over med heat. Add garlic and saute for 1 minute. Add tomatoes, salt and mint. Simmer for 15 minutes.

  3. Assemble dumplings: add 2 tsp of beef mixture to the center of each dumpling wrapper. Dip your finger in water and trace the outer edges of the wrapper. Fold in half (like a taco) and pinch to seal ⅓ of the way. Push in the opposite end of the fold, meeting the edge of the first seal to form a Y. Seal the other two edges. Place on a floured surface. Continue with the remaining filling and wrappers.

  4. Boil the dumplings: Bring a large stock pot of water to a boil. Place the dumplings in the boiling water for 4-5 minutes. Stir to ensure they are moving around freely. Once they begin to float, cook for an additional minute. Remove with a slotted spoon. Serve with tomato sauce and garnish with Greek yogurt, mint leaves and salt.

Notes

  • There are many ways to fold dumplings. Here are additional variations. 

  • These manti freeze very well! After folding, place the uncooked dumplings on a baking sheet - do not have them touch. Place in the freezer overnight. The next day, transfer to ziploc bags or tupperware. To cook. Simply place in boiling water like in step 4.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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