Turkish Water Dumplings in Garlic Yogurt Sauce
Su Mantısı
Delicate handmade dumplings filled with spiced meat, served in creamy garlic yogurt and topped with paprika butter. These tiny parcels float like pillows in their silky sauce, creating an irresistible combination of textures. Perfect for impressing guests or treating yourself to authentic Turkish comfort food.
Ingredients
Instructions
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Make the dough
Mix flour, eggs, 1 tsp salt, and 120ml warm water in a large bowl. Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. Cover with damp cloth and rest for 30 minutes. Do not add too much water at once or the dough will be sticky.
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Prepare meat filling
Finely dice the onion into 3mm pieces. Mix ground lamb, diced onion, 1 tsp salt, and black pepper in a bowl. Knead the mixture by hand for 3-4 minutes until well combined and slightly sticky. Do not overmix or the filling will become dense.
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Roll the dough
Divide dough into 4 portions. Roll each portion on a floured surface for 5-7 minutes until paper-thin, about 1mm thick. The dough should be translucent when held up to light. Do not tear the dough by rolling too aggressively.
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Cut and fill dumplings
Cut the dough into 4cm squares using a sharp knife. Place 1/2 tsp filling in the center of each square. Bring opposite corners together and pinch tightly to seal, creating small pouches. Work quickly to prevent dough from drying out.
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Prepare yogurt sauce
Crush garlic cloves with remaining salt using the flat side of a knife. Mix the crushed garlic into yogurt until smooth and well combined. Let stand at room temperature for 10 minutes to develop flavors. Do not use cold yogurt or it may curdle when served.
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Cook the dumplings
Bring a large pot of salted water to a rolling boil over high heat. Add dumplings in batches and cook for 12-15 minutes until they float to the surface and the pasta is tender. Do not overcrowd the pot or dumplings will stick together.
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Make paprika butter
Melt butter in a small saucepan over medium-low heat for 2-3 minutes. Add paprika and dried mint, stirring constantly for 1 minute until fragrant and deep red. Remove from heat immediately. Do not let the paprika burn or it will taste bitter.
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Serve the dish
Drain cooked dumplings and divide among serving bowls. Spoon generous amounts of garlic yogurt over each portion. Drizzle the warm paprika butter on top and serve immediately while hot. Do not let the dish sit or the dumplings will absorb all the sauce.
Tips
Cooking Tips
Keep unused dough portions covered with a damp towel while working to prevent drying. Roll the dough as thin as possible - you should be able to read through it. This creates the signature delicate texture.
Alternatives
Ground beef can replace lamb but will have a milder flavor. If Turkish yogurt isn't available, use thick Greek yogurt mixed with a pinch of salt. For vegetarian version, substitute the meat with finely chopped mushrooms and walnuts.
Serving & Storage
Traditionally served as a main course with crusty bread and pickled vegetables. Fresh dumplings freeze well before cooking - arrange on trays, freeze solid, then store in bags. Cook directly from frozen, adding 2-3 extra minutes.
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