Tepsi Mantısı in English Tray Dumpling is yet another dumpling variety of Turkish cuisine. In some regions of Turkey, locals have named this dumpling variety as Kayık Mantısı, which means Boat Dumpling in English, because of how it looks. If I have to choose the best dumplings of all time Turkish cuisine, this would be in my top 3 list.
If you have tried my Kayseri Mantısı recipe and liked it, you will like this one too. The main difference between the Kayseri Mantısı and Tepsi Mantısı is the method of cooking. While Kayseri Mantısı is cooking in boiling water, Tepsi Mantısı cooks at the oven.
The other difference of Tepsi Mantısı is the way it looks. When making Kayseri Mantısı, we close the opposite corners of dumplings; however, while making Tepsi Mantısı, we closed the parallel corners of dumplings to give the so-called Boat Shape look. The remaining details of both recipes are almost the same.
The Origin
Most of the dumpling dishes of Turkey originate from Kayseri city of Turkey, where the city is located at the heart of Anatolia. And Tepsi Mantısı has no exception belonging to any other city rather than Kayseri city of Turkey.
Once you know the core taste and ingredients of a dish, the limits are endless to create different variations of the same dish. As this dumpling dish is one of the variations of the Kayseri Mantısı dish.
How it is made?
In some cities, such as in Bursa city of Turkey, the locals are cooking this dish with meat broth and it is very tasty too. My grandmother used to cook with that method too. On the other hand, in some other cities, some chefs are making this dish with chicken breast meat instead of ground beef.
In my case, I always like to stick to the original taste and cooking method of a dish. And in this post, I will share with you the original Tepsi Mantısı dish recipe.
Tepsi Mantısı
Ingredients
Dough
- 2 cups whole wheat flour
- 1 egg
- 1 teaspoon salt
- 1/4 cup lukewarm water
Filling
- 250 g ground beef
- 1 onion chopped finely
- 1/4 bunch parsley chopped finely
- 1 teaspoon salt
- 1/2 teaspoon blackpepper
Tomato Sauce
- 2 tbsp tomato paste
- 2 tbsp butter
- 3 teaspoon red paprika powder
- 1/2 teaspoon salt
- 2 cups water
Yogurt Sauce for Topping
- 2 cups plain yogurt
- 4 cloves garlic minced
Optional Topping
- 1 teaspoon dried mint for every plate to be served
- 1 teaspoon sumac for every plate to be served
Instructions
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In a bowl place the flour, egg, salt and water. Knead about 10 minutes till you get a firm and smooth dough. Cover it with a moist towel and rest it 20 minutes.
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While the dough is resting, mix all the filling ingredients in a plate and set aside to use at makingTepsi Mantı dumplings.
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Pre-heat the oven to 200 C (or 400 F).
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Divide the dough into 4 pieces. Take one dough and place on the floured counter. Don't forget to cover rest of the dough. Then flatten the dough with a flat surface rolling pin as thin as you can.
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Cut the flatten dough with knife into 3/4 inch (about 2 cm) square pieces. Then use 1/4 of a teaspoon to fill each squares. Then stick the upper and lower corners of the each square by pressing with your finger tips. Do the same steps for remaining dough pieces. They will look like a boat/canoe shape.
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Grease (12-inch) baking pan with butter and set aside.
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Arrange the manti dumplings close together in the buttered pan. Dot the tops of the manti dumplings with bits of butter, and bake for about 30 minutes, or until golden brown.
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While manti dumplings are cooking in the oven, you can able to prepare both yogurt and tomato sauce.
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In a bowl; pour the yogurt and garlic. Mix them well.
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In a skillet; put the butter first and then add the paprika powder, tomato paste, salt and water. Cook them about 5 minutes at medium heat.
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When the manti dumplings are golden brown color, remove the pan from the oven and ladle tomato sauce mixture over the manti dumplings evenly. The tomato sauce will fill the pan for about 3/4 of the way up the manti dumplings. Return the pan to the oven and bake for 10 minutes longer until most of the tomato sauce is absorbed into the manti dumplings, and about 1/4-inch of tomato sauce remains on the bottom.
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Remove the pan from the oven and pour yogurt topping. (If you want, you can serve yogurt individually for each serving plates)
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If it is requested, sprinkle some dried mint and sumac over the Tepsi Mantı.
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Serve.
