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overhead of white plate with red sauce topped with small meat dumplings, yogurt and parsley garnish

Manti with Buttery Tomato & Garlic Yogurt

This incredibly delicious meat dumpling dish sits on top a rich, spiced, buttery tomato sauce and topped with cool, garlic yogurt sauce. It's made simple by using store bought wonton wrappers!

Course Dinner
Cuisine Arab, Armenian, turkish
Keyword dumplings, Manti, meat dumplings, meatballs
Prep Time 2 hours
Cook Time 15 minutes
Servings 4 people
Calories 780 kcal
Author Deana Kabakibi

Ingredients

Manti

  • 1 package wonton wrapper squares
  • 1 pound 80% ground beef (if you make it with less fat, add 1 T of butter or oil)
  • 2 teaspoons salt
  • 1 teaspoon baharat, 7 spice, or all spice
  • 1 medium onion, grated/blended
  • 1 tablespoon ghee/butter or oil, melted and divided (half to coat pan, half to coat mantis)

Tomato Butter Sauce

  • 1/2 cup tomato paste
  • 3 tablespoons ghee/butter
  • 2 tablespoon olive oil
  • 3 teaspoons Aleppo pepper (or any other spicy pepper you prefer)
  • 1 1/2 teaspoons salt (or to taste)
  • water (enough to make the paste into a sauce, about 2 cups)
  • Sumac (sprinkled on top)
  • Parsley, chopped (garnish)

Garlic Yogurt Sauce

  • 2 cups plain yogurt
  • 4 cloves garlic, pressed
  • 1 teaspoon salt (or to taste)
  • water (enough to create pourable consistency)

Instructions

Manti

  1. Preheat oven to 350F degrees. Use melted ghee/butter to coat the pan and set aside

  2. Open wonton wrappers and they should be in a stack. Align them perfectly and cut in half lengthwise and then widthwise, leaving you with 4 1" squares and place aside.

  3. In a medium mixing bowl, add ground beef, salt, spice, and mix well. Then add grated/blended onion and mix until fully incorporated and onion and meat mixture are evenly combined.

  4. Take one wonton square at a time. Place the square on your work surface. Use a small bowl of water to dip your finger and wipe two side edges of the wrapper.

  5. Place a 5 gram sized ball of meat (a little larger than a dime) in the center of the wrapper.

  6. Take the top 2 corners and the bottom 2 corners and sqeeze them firmly together. The wrapper should hug the little meatball. Then while still squeezing both sides, press the dumpling into the counter so it flattens the bottom and the dumpling stands on its own.

  7. Repeat this process until the meat is finished. Then arrange them in a round pan lining the outer edge, working your way inward.

  8. Place in the oven for about 15 min, rotating halfway through. Or until manti have a golden color. While manti bakes, make the sauces.

Tomato Butter Sauce

  1. In a medium saucepan over medium high heat, add tomato paste, ghee/butter, oil, salt, and pepper and stir until all is disolved together, then add water very gradually until you achieve a sauce like consistency.

Garlic Yogurt Sauce

  1. In a medium bowl, add yogurt, garlic and salt. Then add water gradually until you achieve a pourable consistency.

Plating

  1. Cover the plate with a thin layer of tomato sauce, place the manti over the sauce, then top with drizzles or dollops of yogurt sauce, a sprinkle of sumac and a pinch of parsley and serve!

Recipe Notes

You can feel free to use less butter and oil for the tomato sauce. It's not necessary to use the full amount, but makes it richer and more delicious.

Salt is to taste. So adjust that to your liking. Always start with less and build from there.