Low Sodium Manti (Turkish Dumplings)

Delight your taste buds with this Low Sodium Manti, a healthier twist on traditional Turkish dumplings that doesn't compromise on flavor. Handcrafted dough wraps around a savory filling of lean ground beef, aromatic onion, and garlic, elevated by the warm, earthy notes of dried mint and ground sumac. Each dumpling is gently boiled to tender perfection, then topped with a creamy dill yogurt sauce and a fragrant paprika-infused butter drizzle for a symphony of textures and tastes. With no added salt, this recipe is perfect for those looking to reduce sodium while enjoying authentic Middle Eastern cuisine. Serve these bite-sized delights as a hearty appetizer or comforting main dish, and garnish with fresh dill for a stunning presentation that’s as eye-catching as it is delicious.

Nutriscore Rating: 73/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 1 Large egg
• 0.5 cups Water
• 1 tablespoon Olive oil
• 0.5 pound Ground beef
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried mint
• 1 teaspoon Ground sumac
• 2 tablespoons Unsalted butter
• 1.5 cups Plain yogurt
• 1 teaspoon Paprika
• 2 tablespoons Fresh dill, finely chopped

Directions

Step 1

In a large mixing bowl, combine the flour, egg, water, and olive oil. Mix until a dough forms. If the dough is too sticky, add more flour gradually. Knead the dough for about 5-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 2

While the dough is resting, prepare the filling. In a bowl, mix together the ground beef, chopped onion, minced garlic, black pepper, dried mint, and ground sumac until well combined.

Step 3

After the dough has rested, divide it into two equal parts. Roll out each piece on a floured surface into a thin sheet, about 1/16 inch thick.

Step 4

Cut the dough into 2-inch squares. Place a small teaspoon of the beef mixture in the center of each square.

Step 5

Fold each square into a triangle, pressing and sealing the edges firmly to enclose the filling. You can also bring the two opposite corners together and seal them to form a 'hat' shape.

Step 6

Bring a large pot of water to a boil, then reduce the heat to a simmer. Gently add the manti in batches and cook for 10-12 minutes until they float to the surface.

Step 7

In a small saucepan, melt the unsalted butter. Add the paprika and stir for a minute, then remove from heat.

Step 8

Combine the yogurt with finely chopped fresh dill in a small bowl.

Step 9

To serve, place cooked manti on a plate, drizzle with dill yogurt, and top with butter paprika mixture.

Step 10

Garnish with additional dill, if desired, and serve immediately.

Nutrition Facts

Serving size	(1289.4g)

Amount per serving	% Daily Value*
Calories	2517.3

Total Fat 92.7g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 430.6mg	0%
Sodium 500.9mg	0%
Total Carbohydrate 317.2g	0%
Dietary Fiber 13.8g	0%
Total Sugars 32.0g
Protein 103.4g	0%

Vitamin D 217.4IU	0%
Calcium 837.7mg	0%
Iron 22.9mg	0%
Potassium 2125.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 16.4%

Carbs: 50.4%