Turkish Manti Dumplings Recipe | Wild Mushrooms | Featuring Untamed Feat | Chef Suman Ali

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a similar creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber, while bread flour may be less expensive.

Soak a handful portion of wild mushrooms, including morel and chanterelle, in warm water for 10 to 15 minutes.

Strain the mushrooms through a sieve and save the liquid for blanching the dumplings later.

Cut leeks in half, wash thoroughly, and chop finely.

Chop the soaked mushrooms into small pieces after they have fluffed up.

Add 2 cloves of grated garlic or garlic paste to the bowl.

Season the mixture with salt, 1 teaspoon of Aleppo spice or chili flakes, and fresh ground black pepper.

Add silken tofu to the filling mixture for added protein.

In a bowl, combine 1 cup of all-purpose flour, 2 cracked eggs, 1 teaspoon of salt, and 1 tablespoon of sesame oil.

Using a fork, mix the wet and dry ingredients together lightly and knead the dough, adding a few drops of warm water as needed.

Let the dough rest for 10 minutes after kneading.

Flatten the dough, noting that it is elastic and will spring back, requiring effort to stretch it out as thinly as possible.

Trim the edges of the dough if desired, then cut it into strips about 2-3 inches wide.

Brush the edges of the strips lightly with water after placing the filling in the center.

Bring the two opposite ends of the strip together to form a square parcel, pinching the edges to seal.

In a pot, pour the strained mushroom liquid and heat it until it simmers.

Place the dumplings in the simmering mushroom broth and cook for 4 to 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens