Beef Dumplings with Garlic Yogurt and Pepper-Mint Butter
Hand-shaped beef dumplings served with garlicky yogurt and a warm pepper-mint butter sauce.
By Moow Editorial ·
- Roll the dough very thin and keep the cut pieces covered while shaping so the edges remain easy to seal.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 1 hour
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 430 kcal
- Protein: 20 g
- Carbohydrates: 45 g
- Fat: 18 g
- Sodium: 854 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- 1 large egg
- about 2 1/2 U.S. cups (600 ml by volume) all-purpose flour
- 1 teaspoon fine salt
- about 3/4 cup plus 1 tablespoon (200 ml) water
Beef Filling
- 1 onion, finely diced
- 300 g ground meat (10.6 oz)
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
- 1 teaspoon Aleppo-style red pepper flakes
- 2 teaspoons (10 ml) biber salçası (red pepper paste)
Garlic Yogurt
- about 1 2/3 U.S. cups (400 ml by volume) plain yogurt
- 2 garlic cloves, grated
Pepper Sauce
- 2 tablespoons neutral oil
- 1/2 tablespoon butter
- 2 teaspoons (10 ml) biber salçası (red pepper paste)
- 2 teaspoons (10 ml) ground red pepper
- 1 teaspoon dried mint
Directions
1. Make a well in the flour, add the salt and egg, and knead in the water gradually to form a medium-firm dough.
2. Divide into 3 balls, cover with a damp cloth, and rest at least 10 minutes.
3. Mix the onion, ground meat, salt, black pepper, red pepper flakes, and pepper paste for the filling.
4. Roll the dough moderately thin, cut small rounds, add a little filling, fold each into a D shape, and pinch the tips together.
5. Boil the fresh dumplings in salted water for 5–8 minutes, until the wrappers are tender and the beef reaches 160°F (71°C); drain.
6. Mix the yogurt with garlic; in a small pan heat the oil and butter, then cook the pepper paste, ground red pepper, and mint for 1-2 minutes.
7. Serve the mantı first with garlic yogurt and then with the warm pepper sauce.
Sources
Contains egg, milk, and wheat. Cook the meat-filled dumplings thoroughly to 160°F (71°C), and keep the yogurt refrigerated until serving.