Manti are delicious Turkish pastries with potato and chard stuffing that feel like a silky dream in your mouth for you and your guests. These are sort of like mini pierogis with a different filling and more spices! YUM. This Manti recipe can be prepared either with regular or gluten-free flour. If you're looking for a new recipe to add to your dinner plans, this is a definite yes.

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Manti: Turkish Dumplings With Yogurt and Paprika Sauce [Vegan, Gluten-Free]

Serves

4

Cooking Time

70

Ingredients

For the Dough (Regular):

  • 3 cups of wheat flour, plus slightly more
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • Cold water

For the Dough (Gluten-Free):

  • 3 cups gluten-free flour mix light, plus a little more
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons oil
  • 3 tablespoons of flour, or as needed
  • 1 teaspoon salt
  • Cold water

For the Filling:

  • 1 tablespoon oil
  • 1 onion, peeled, and cut into small pieces
  • 1 potato, peeled, and roughly grated
  • 2 handfuls of chard
  • Paprika
  • Pepper
  • Chili
  • Salt

For the Sauce:

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Preparation

To Make the Filling:

  1. For the filling, fry the onions with the oil in a pan for a few minutes. Add the potatoes and fry for a few minutes.
  2. Finally, place the chard in the pan and fry until the chard defiles. Season with pepper powder, pepper, chili, and salt. Filling aside.

To Make the Dough:

  1. Put the wheat flour with the apple celery and the salt in a bowl and mix. Add as much water as necessary until a firm, non-sticky paste is formed.
  2. It is best to start and increase with very little water. If it is too sticky, add more flour. The dough should be thoroughly moistened for a few minutes.

To Make the Gluten-Free Dough:

  1. Mix flour, apple celery, flax, and salt. Add as much water until the dough is slightly moist and sticky.
  2. Then add enough flour until you get a non-sticky, elastic, and rather thicker dough. Knead the dough very well (approximately 5 minutes).
  3. The dough should be processed immediately, since otherwise it will dry out and won't be as easy to process.

To Make the Manti:

  1. Dust the working surface with flour, divide the dough into four parts and thinly roll out with a rolling pin.
  2. Cut the dough into a square, place the filling on the middle of it and shape either classical tortellini or pyramids (opposite corners of the square above the filling). It is important to close the corners well so that the filling does not run out.
  3. Do not overlap the pastry bags as they stick together. In a frying pan, melt the butter at a low temperature, add paprika to taste and stir for two to three minutes. Then set aside.
  4. In the meantime, boil a lot of salt water in a large saucepan, add the pasta and cook for about 5 minutes.
  5. Mix yogurt, garlic, and a little salt and set aside.
  6. Drain Manti and immediately place on a plate. Pour the yogurt, then the paprika sauce, and serve.


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