Turkish Cheesy Manti Bites (Print View)

Bite-sized dumplings filled with creamy cheese, served with garlicky yogurt and spiced butter.

# Components:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 large egg
04 - 1/2 cup water, plus more as needed

→ Cheese Filling

05 - 1 cup Turkish white cheese or feta, crumbled
06 - 1/2 cup ricotta cheese
07 - 2 tablespoons finely chopped parsley
08 - 1/4 teaspoon black pepper

→ Yogurt Sauce

09 - 1 1/2 cups plain Greek yogurt
10 - 1 garlic clove, minced
11 - 1/4 teaspoon salt

→ Spiced Butter

12 - 3 tablespoons unsalted butter
13 - 1 teaspoon paprika
14 - 1/2 teaspoon Aleppo pepper or chili flakes

# Directions:

01 - Combine flour and salt in a large bowl. Create a well, then add egg and water. Mix and knead until smooth and elastic, adding more water if needed. Cover and rest for 20 minutes.
02 - Mix Turkish white cheese, ricotta, parsley, and black pepper in a bowl until combined.
03 - Combine Greek yogurt, minced garlic, and salt. Stir until smooth and set aside.
04 - On a lightly floured surface, roll dough thinly to about 2 mm thickness. Cut into 1.5-inch squares.
05 - Place approximately 1/2 teaspoon of cheese filling in the center of each square. Pinch corners together to seal and form small dumplings.
06 - Bring a large pot of salted water to a boil. Cook dumplings in batches for 5 to 7 minutes until they float and become tender. Drain thoroughly.
07 - Melt butter in a small pan. Stir in paprika and Aleppo pepper, cooking for 30 seconds until fragrant.
08 - Arrange dumplings on plates. Spoon yogurt sauce over them, drizzle with spiced butter, and garnish with extra parsley if desired.

# Expert Advice:

01 -
  • Each bite feels fancy and special, but you're really just folding dough and melting butter.
  • The contrast of silky yogurt, warm crispy-edged dumplings, and that nutty spiced butter is genuinely hard to stop eating.
  • You can make the dough and filling ahead, then boil and serve when people arrive.
  • It's the kind of dish that makes your kitchen smell incredible while you cook.
02 -
  • The dough must rest, or folding becomes a battle—respect the 20 minutes, and it will reward you with elasticity that doesn't tear.
  • Don't crowd the pot when boiling; manti need space to float freely, or they'll stick to each other and cook unevenly.
  • The yogurt sauce tastes best at room temperature while the manti are warm—the temperature contrast is part of the magic.
  • Aleppo pepper is worth finding because it adds a fruity warmth that paprika alone cannot deliver, but if you can't find it, a quality chili flakes or sumac will work.
03 -
  • If dough sticks while rolling, dust with flour, but not too much—excess flour will make the finished dumplings taste dry and will prevent them from sealing properly.
  • A small square of parchment paper under each batch keeps manti from sticking to the counter while you work, and you can even chill folded manti on parchment for an hour before boiling if timing is tight.
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