Mantı (Turkish dumplings) in wonton wrapper

Welcome to my new series where I test recipes I’ve seen on social media and give you my honest opinion.
You know when they say nothing is quite like the original. Well in this case absolutely, making manti or shushberek or any type of dumpling is an art and it takes time because the final result will always be undeniably delicious. Nothing beats making your own dough from scratch especially in this case, the texture is different and it holds! So you might to invest some time the next time you make manti
1 package Wonton wrapper
Filling:
300 grams mince meat (beef)
1 medium onion shredded
1 tsp. Salt
3/4 tsp. Black pepper
1/2 tsp. Paprika
1/4 tsp. Cayenne Pepper
Yogurt sauce:
1 cup yogurt
2 cloves garlic (minced)
1 tbs. Olive oil
Salt to taste
Tomato sauce:
4 tbs. Salted butter
1 tbs. Tomato paste
1/4 tsp. Pepper paste
1/2 tsp. Aleppo pepper
Prepare the filling by mixing all the ingredients together and let rest for 20 minutes to let the flavors develop. Fill the wonton wrapper by placing the meatball in the center then dampen the corners with water using your finger tip. Bring the corners to the center to form a parcel, then add gently to a pot with boiling salted water, cook for 2-3 minutes until cooked thoroughly.
Prepare the yogurt sauce ahead of time, spread in a plate top with the strained manti then top with the tomato pepper sauce
wonton wrapper
Welcome to my new series where I test recipes I’ve seen on social media and give you my honest opinion.
You know when they say nothing is quite like the original. Well in this case absolutely, making manti or shushberek or any type of dumpling is an art and it takes time because the final result will always be undeniably delicious. Nothing beats making your own dough from scratch especially in this case, the texture is different and it holds! So you might to invest some time the next time you make manti
1 package Wonton wrapper
Filling:
300 grams mince meat (beef)
1 medium onion shredded
1 tsp. Salt
3/4 tsp. Black pepper
1/2 tsp. Paprika
1/4 tsp. Cayenne Pepper
Yogurt sauce:
1 cup yogurt
2 cloves garlic (minced)
1 tbs. Olive oil
Salt to taste
Tomato sauce:
4 tbs. Salted butter
1 tbs. Tomato paste
1/4 tsp. Pepper paste
1/2 tsp. Aleppo pepper
Prepare the filling by mixing all the ingredients together and let rest for 20 minutes to let the flavors develop. Fill the wonton wrapper by placing the meatball in the center then dampen the corners with water using your finger tip. Bring the corners to the center to form a parcel, then add gently to a pot with boiling salted water, cook for 2-3 minutes until cooked thoroughly.
Prepare the yogurt sauce ahead of time, spread in a plate top with the strained manti then top with the tomato pepper sauce
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[@Belledarien]

If you wet the edges of the wrappers with water or egg white or flour and water then make sure you squeeze all the seams tight they won’t leak.
Your recipe looks interesting. I’m going to try making it. 😊

[@Thevibrantapron]

Thank you for watching. I did actually wet the edges with water and squeezed tightly. The whole idea is testing the method behind using wonton wrapper which doesn’t work for a traditional Turkish manti. I believe steaming would work much better but still nothing beats homemade dough which is not hard at all 😊