Kayseri mantısı (Turkish-style potato dumplings)

Based on 4 ratings

Carolin Roitzheim

Editorial Assistant at Kitchen Stories

Difficulty

Medium 👍
140
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
400 g floury potatoes
400 g flour
egg
170 ml water
1 tsp salt
onion
10 g parsley
2 tsp ground cumin
400 g mild yogurt 3.5% fat
1 clove garlic
1 tsp lemon juice
70 g butter
70 g tomato paste
salt
pepper
flour (for dusting)
dried mint (for serving)
sumac (for serving)
Metric
Imperial

Utensils

  • peeler
  • knife
  • 2 pots (large)
  • 2 bowls (large)
  • plastic wrap
  • cutting board
  • potato ricer
  • pastry cutter
  • rolling pin
  • pizza wheel
  • slotted spoon
  • bowl (small)
  • garlic press
  • nonstick pan
  • spatula

Nutrition per serving

Cal
689
Protein
19 g
Fat
20 g
Carb
108 g
  • Step 1/5

    Peel potatoes, cut them in half, and transfer them to a large pot and cover well with water. Salt the water, then bring the pot to a boil, lower the heat to medium and cook approx. 20 min., or until soft. Afterwards, drain and let cool. Meanwhile, prepare the dough by mixing flour, egg, water and salt in a large mixing bowl. Knead the dough with your hands or a food processor until an elastic dough is formed. Roll the dough into a ball, cover with plastic wrap, and let rest for approx. 30 min.
    • 400 g floury potatoes
    • 400 g flour
    • egg
    • 170 ml water
    • 1 tsp salt
    • peeler
    • knife
    • pot (large)
    • bowl (large)
    • plastic wrap

    Peel potatoes, cut them in half, and transfer them to a large pot and cover well with water. Salt the water, then bring the pot to a boil, lower the heat to medium and cook approx. 20 min., or until soft. Afterwards, drain and let cool. Meanwhile, prepare the dough by mixing flour, egg, water and salt in a large mixing bowl. Knead the dough with your hands or a food processor until an elastic dough is formed. Roll the dough into a ball, cover with plastic wrap, and let rest for approx. 30 min.

  • Step 2/5

    For the filling, very finely mince the onion and parsley. Press the potatoes through a potato ricer into a large bowl. Add onion, parsley, and cumin to the potato mixture, then season with salt and pepper and mix well.
    • onion
    • 10 g parsley
    • 2 tsp ground cumin
    • salt
    • pepper
    • cutting board
    • potato ricer
    • bowl (large)

    For the filling, very finely mince the onion and parsley. Press the potatoes through a potato ricer into a large bowl. Add onion, parsley, and cumin to the potato mixture, then season with salt and pepper and mix well.

  • Step 3/5

    Halve the rested dough with a dough cutter, then roll out one piece out very thinly on a floured work surface. Cover the remaining dough in the meantime. Use a pizza wheel to cut the rolled-out dough into small, even squares, approx. 3 cm/ 1 in. in size. Place a tiny amount of potato filling on each of the dough squares. To fold the manti, bring the two opposite corners together. Then fold the other two corners to the center as well, forming a small pyramid. To complete the shape, pinch the edges together tightly so they don't open up during cooking. Place folded manti on a lightly floured surface so they don't touch and stick to each other.
    • flour (for dusting)
    • pastry cutter
    • rolling pin
    • pizza wheel

    Halve the rested dough with a dough cutter, then roll out one piece out very thinly on a floured work surface. Cover the remaining dough in the meantime. Use a pizza wheel to cut the rolled-out dough into small, even squares, approx. 3 cm/ 1 in. in size. Place a tiny amount of potato filling on each of the dough squares. To fold the manti, bring the two opposite corners together. Then fold the other two corners to the center as well, forming a small pyramid. To complete the shape, pinch the edges together tightly so they don't open up during cooking. Place folded manti on a lightly floured surface so they don't touch and stick to each other.

  • Step 4/5

    To cook the manti, bring water to a boil in a large pot. Salt generously and transfer the manti to the boiling water in batches. Cook until they float to the top, approx. 5 min. Remove them from the water using a slotted spoon.
    • pot (large)
    • slotted spoon

    To cook the manti, bring water to a boil in a large pot. Salt generously and transfer the manti to the boiling water in batches. Cook until they float to the top, approx. 5 min. Remove them from the water using a slotted spoon.

  • Step 5/5

    While cooking the manti, prepare the sauces. In a small bowl, mix yogurt with crushed or very finely chopped garlic, season with salt, pepper and a bit of lemon juice. For the tomato butter sauce, melt butter in a non-stick pan over medium heat. Add tomato paste, sauté briefly, approx. 2 min., stirring well. Season with salt. Serve manti with yogurt sauce and tomato butter sauce, sprinkle with sumac and dried mint. Enjoy!
    • 400 g mild yogurt 3.5% fat
    • 1 clove garlic
    • 1 tsp lemon juice
    • 70 g butter
    • 70 g tomato paste
    • salt
    • pepper
    • dried mint (for serving)
    • sumac (for serving)
    • bowl (small)
    • garlic press
    • nonstick pan
    • spatula

    While cooking the manti, prepare the sauces. In a small bowl, mix yogurt with crushed or very finely chopped garlic, season with salt, pepper and a bit of lemon juice. For the tomato butter sauce, melt butter in a non-stick pan over medium heat. Add tomato paste, sauté briefly, approx. 2 min., stirring well. Season with salt. Serve manti with yogurt sauce and tomato butter sauce, sprinkle with sumac and dried mint. Enjoy!

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