Description
Mushroom Manti with Garlic Yogurt and Tomato Sauce is a delightful vegetarian twist on traditional Turkish dumplings. These bite-sized wonton wrappers are filled with a savory mixture of sautéed mushrooms, garlic, and spices, then boiled until tender. Served atop a creamy garlicky Greek yogurt and a fragrant spiced tomato sauce, this dish offers a perfect balance of earthy, tangy, and mildly spicy flavors, ideal for a family meal or special occasion.
Ingredients
Filling
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, finely diced
- 12 ounces mushrooms (cremini, button, shiitake, or a mixture), trimmed and finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon salt, plus additional to taste
- Black pepper, a big pinch
- 2 teaspoons soy sauce
- 1/2 teaspoon Aleppo pepper (pul biber) or crushed red pepper
- 1/2 cup chopped fresh parsley, plus leaves for garnish
- 24 (3-inch) square wonton wrappers (from a 12-ounce package)
Garlicky Yogurt
- 2 cups (16 ounces) plain Greek yogurt
- 2 garlic cloves, grated
- 1 teaspoon salt, or to taste
Spiced Tomato Sauce
- 2 tablespoons extra-virgin olive oil
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried mint
- 1 teaspoon Aleppo pepper (pul biber) or crushed red pepper, or more to taste
- 1/2 teaspoon salt
Instructions
- Prepare the Filling: Heat a medium 10-inch skillet over medium-high heat for 1 minute. Add olive oil and diced onion, cooking and stirring until the onion softens slightly, about 1 1/2 to 2 minutes. Add chopped mushrooms and garlic, season with 1 teaspoon salt and a generous pinch of black pepper. Cook, stirring occasionally, until mushroom moisture evaporates and the mixture begins to caramelize and stick to the pan, about 6 to 7 minutes. Turn off heat and stir in soy sauce, Aleppo pepper, and chopped parsley. Adjust seasoning with more salt if needed. Set aside to cool.
- Make the Garlicky Yogurt: In a small bowl, combine plain Greek yogurt, grated garlic, and 1 teaspoon salt. Stir thoroughly to blend flavors evenly.
- Prepare the Spiced Tomato Sauce: Place a medium pot over medium heat. Add olive oil, crushed tomatoes, dried mint, Aleppo pepper, and salt. Bring to a simmer, stir occasionally, then reduce heat to low. Let the sauce bubble gently uncovered for 10 minutes to deepen flavor.
- Set Up Dumpling Station: Fill a small bowl with water. Lightly wet a kitchen towel, wring out excess water, and cover the open wonton wrapper package to keep wrappers moist and pliable during assembly.
- Assemble the Manti: Place one wonton wrapper in your palm. Thoroughly wet all four edges with water, ensuring no dry spots. Spoon 2 teaspoons of the mushroom filling into the center. Bring two opposite corners of the wrapper toward the center to enclose the filling, then repeat with the other two opposite corners, forming a pyramid shape. Press all seams firmly to seal, squeezing the tip to expel any air pockets and ensure closure. Repeat with remaining wrappers and filling.
- Cook the Manti: Bring a large pot of salted water to a boil. Working in batches, gently drop several manti into the boiling water. When they float to the surface, cook for an additional 1 1/2 to 2 minutes until tender. Remove with a spider strainer or slotted spoon and place on a serving plate. Continue until all manti are cooked.
- Serve: Spread the garlicky yogurt evenly across serving plates. Arrange cooked manti on top, spoon over the spiced tomato sauce, drizzle with olive oil, and garnish with fresh parsley leaves. Serve warm.
Notes
- Use a mixture of mushroom varieties for a richer flavor and texture.
- Wonton wrappers dry out quickly; keep them covered with a damp towel while assembling.
- You can substitute Aleppo pepper with crushed red pepper if unavailable.
- This dish can be made ahead and refrigerated; reheat gently before serving.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- To freeze, assemble manti but do not cook; freeze in a single layer on a baking sheet, then transfer to a container. Boil from frozen when ready to eat.
