Kayseri Mantısı (Kayseri-Style Dumplings)
A recipe for Kayseri Mantısı (Kayseri-Style Dumplings)! These tiny Turkish dumplings are filled with a ground meat mixture and served with garlic yogurt and tomato butter.
Servings 2 -4 Servings
Ingredients
Dough:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1/2 cup (120 milliliters) water
Filling:
- 8 ounces (227 grams) ground beef
- 1 small onion peeled and very finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (6 grams) fresh parsley very finely chopped
- 1/2 teaspoon red pepper flakes optional, Pul Biber if available
Garlic Yogurt:
- 2 cups (480 grams) Turkish or Greek-style yogurt
- 2 cloves garlic crushed or grated
- 1/4 teaspoon salt
Tomato Butter:
- 1/4 cup (58 grams) unsalted butter
- 2 tablespoons (32 grams) tomato paste
To serve:
- dried mint
- sumac
Instructions
To make the dough:
- In a large bowl, combine the flour and salt.
- Add the egg, then slowly add just enough water to bring together a dough while mixing.
- On a lightly floured surface, knead the dough until soft and smooth.
- If too crumbly to come together, slowly add a little more water. If too sticky to handle, slowly add a little more flour.
- Wrap the dough in plastic or cover and allow to rest at room temperature for 30 minutes.
To make the filling:
- In a large bowl, mix together the ground beef, onion, salt, pepper, parsley, and optionally red pepper flakes until evenly combined. Cover and refrigerate until ready to use.
To assemble:
- Line a rimmed baking sheet with parchment paper and lightly dust with flour. Set aside.
- Break off a small piece of the rested dough, keeping the remainder covered, and place on a lightly floured work surface.
- Roll the dough into a thin sheet.
- Cut the thin sheet into 1/2-1 inch (1.25-2.5 centimeter) squares.
- Place small dots of the filling in the center of each square.
- Bring up two opposite corners of the square over the filling and pinch together at the top.
- Bring up the other two opposite corners of the square over the top and pinch together to enclose the filling.
- Place the dumpling on the parchment-lined baking sheet and repeat with remaining pieces, then remaining dough and filling.
- If not cooking immediately, place the baking sheet in the freezer. Once the dumplings are frozen, transfer to a freezer-safe bag and freeze for up to 2 months.
To cook:
- Place the yogurt in a medium bowl. Fold in the garlic and salt until combined and set aside.
- Bring a large pot of salted water to a boil. Reduce to a simmer and cook the formed dumplings, stirring occasionally to prevent sticking, until tender, about 10-15 minutes.
- While the dumplings are simmering, place the butter in a small saucepan over medium low heat.
- Once melted, whisk in the tomato paste and continue to cook for another 2 minutes, until evenly combined and heated through.
To serve:
- One way to serve the Mantı is to drain the tender dumplings, transfer to individual bowls, then top with the garlic yogurt, a drizzle of the tomato butter, and a sprinkling of dried mint and sumac. Serve immediately.
- Another way to serve the Mantı is to stir the tomato butter into the simmering water with the dumplings. Use a ladle to transfer the dumplings with some of the tomato butter water to a bowl. Top with the garlic yogurt and a sprinkling of dried mint and sumac before serving immediately.