They say a sign of a good manti is how small they are and while these manti are bigger than the traditional dumplings, it’s my version and they’re delicious!






Skill level

Average: 5 (1 vote)


Beef filling

  • 250 g beef mince
  • 1 small brown onion, minced
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp ground black pepper
  • 1 tsp salt

Manti dough

  • 2 cups flour
  • 2 eggs
  • ½ tsp salt
  • ½ tsp water, or as needed
  • alternatively, use one packet of square gyoza/wonton wrappers
  • flour, for dusting


Sujuk burnt butter

  • 100 ml extra-virgin olive oil
  • 200 g sujuk (Turkish sausage), skin removed and minced
  • 150 g butter
  • 150 g whole blanched almonds, chopped
  • 1 tbsp biber salçasi (Turkish capsicum paste)
  • 1 bunch green asparagus, woody ends trimmed, cut into 1 cm pieces
  • 1 tbsp toum
  • large pinch red Aleppo pepper
  • 3 tsp lemon juice

To serve

  • 200 g natural yoghurt
  • pinch sumac
  • pinch dried mint

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the filling, place all the ingredients in a bowl and use your hands to combine well.
  2. To prepare the dough, combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
  3. Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can (a pasta machine will help here). Cut the rectangle into 3cm squares with a knife.
  4. For the pre-made wrappers, layer a few of the gyoza wrappers on top of each other and cut into 4 small squares. 
  5. To fill the manti, place half a teaspoon of the meat filling in the centre of each square and lightly brush the edges with water. Seal the dumplings by gathering the edges of the wrapper and pinching them together at the top to form a diamond. Transfer to a lightly floured plate or board and repeat with the remaining wrappers and filling.
  6. Bring a large saucepan of lightly salted water to the boil.
  7. Heat a drizzle of oil in a large frying pan over medium heat. When hot, add the minced sujuk and stir for a few minutes or until the sujuk becomes dark red but not crunchy. Add the butter and cook until starting to melt. Add the almonds and stir until brown. Add the biber salçasi, Aleppo pepper and a good pinch of salt and stir for 1 minute. Add the asparagus and stir until the butter is brown, then remove from the heat and stir in the lemon juice.
  8. Meanwhile, drop the manti into the boiling water and cook for until they have all floated to the top. Remove with a slotted spoon, drain well and transfer to a shallow serving bowl. You want to aim to have these ready at the same time as the sauce.
  9. Top the manti with a good dollop of yoghurt, then spoon the sujuk butter, almonds and asparagus over the top. Sprinkle with sumac and mint and serve immediately.


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