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Homemade Manti

  • Author: Ceara
  • Total Time: 3 hours 30 mins
  • Yield: 6-8 servings 1x


Homemade Manti (Traditional Dumplings) make a delicious, comforting and filling meal. Homemade dough is stuffed with mushroom meat stuffing, cooked and served with a garlic-tomato sauce, yogurt sauce and spicy “butter” sauce. If you are not familiar with Manti, they are similar to a meat ravioli or tortellini.



Mushroom Meat Stuffing

  • 2 cups white mushrooms, roughly chopped (227 grams, measured after chopping)
  • 1 white onions, minced
  • 2 cloves garlic, diced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • 4 cups flour + extra for rolling dough
  • 2 1/23 cups water
  • 1 heaping tsp salt

Tomato Sauce

  • 2 x 398 ml or 1 3/4 cups x 2 Tomato sauce can
  • 4 cloves garlic, minced

Yogurt sauce

Butter sauce*

  • 1/2 cup oil (avocado or light olive oil)*
  • 1/2 heaping tsp hot pepper flakes

To Serve

  • Mint (fresh or dried)
  • Sumak
  • Hot Pepper Flakes


Mushroom Meat Stuffing

  1. Pulse the mushrooms, onions, garlic, sea salt and pepper until finely chopped.
  2. Over medium-high heat, saute the vegetable mixture for 5 – 7 minutes until the water from the mushrooms has completely dissolved (See stuffing photo for texture and consistency). Taste test for additional salt and pepper.


  1. Combine the flour and salt in a mixing bowl. Add 1 cup of water to the flour. Knead the dough and slowly add more water, by the 1/4 cup, until the dough is smooth (We used 2 1/2 cups total). Press and knead the dough with your hands for 8 -10 minutes until it is firm and smooth dough.
  2. Divide the dough into two round portions and lightly flour the counter. Cover half the dough with a kitchen towel or plastic wrap. Roll out the dough into a rectangle, rolling the dough as thin as you can. Tip: In Turkish, they say your should knead the dough and roll it out until the dough is the texture of your ear lobe.
  3. Cut the rectangle into 2-inch rectangles with a pastry roller or knife. Place about 1 teaspoons of the mushroom-meat filling in the center of each rectangle. Seal the dumplings by gathering the edges of the dough and pinching the ends together at the top to form a little “manti package”. See photos for reference.
  4. Transfer the manta to a floured baking pan. Toss the manta noodles in flour to prevent sticking. At this step, you can freeze the manti, in sealed plastic bags if you are going to serve the manti later.

Tomato Sauce

  1. Add tomato sauce and garlic to a pan. Over medium-high heat, bring to a light boil and simmer for 1/2 an hour while cooking the manta.

Yogurt Sauce

  1. Combine the optional garlic and yogurt in a small bowl.

“Butter” Sauce

  1. Over low heat, bring oil to a light simmer with hot pepper flakes. Leave to simmer, on low heat, until the red pepper flakes have started to color the oil.

Cook the Manta

  1. Bring a large pot of salted water to a boil. Throw manta noodles into rapidly boiling water and cook for 5 – 7 minutes until the manti is cooked (make sure to not over cook). Strain the manti and serve warm. Layer a scoop of tomato sauce and yogurt on top of the manta. Drizzle with the “butter” sauce” on top of the manta noodles (in that particular order). Garnish with mint, sumak and hot pepper flakes.


1) Leave out the butter sauce if you need this recipe to be oil free.
2) To Freeze, you can either freeze the balls of dough in two portions OR the individual mantis in sealed plastic bags if you are going to serve the manti later.
3) The tomato sauce already is quite “garlic-y” so you can choose to leave out the additional garlic in the yogurt sauce to suit your personal tastes
4) Use ONLY unsweetened vegan yogurt in this recipe. Most store bought version have sugar added to them which will not work with this savory dish. My homemade vegan yogurt works perfectly in this recipe!

  • Prep Time: 3 hours
  • Cook Time: 30 mins
  • Category: Main