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Homemade Manti (Traditional Turkish Dumplings)
December 11, 2010

This recipe is very close to the recipe that my family makes for years just without these sauces. I think 2 eggs is too much, so I use 1 egg and more water instead. The dough comes out great. I used beef and added a little cream to the filling. Then I froze the dumplings for at least an hour. We always do it, I don`t know does it make the difference, but I think it prevents from tearing when you boil the dumplings. The yogurt sauce is great for the dumplings, although we didn`t like the pepper oil (not hot and a little oily). Overall this is a great recipe.