Reviewed: Dec. 11, 2010

This recipe is very close to the recipe that my family makes for years just without these sauces. I think 2 eggs is too much, so I use 1 egg and more water instead. The dough comes out great. I used beef and added a little cream to the filling. Then I froze the dumplings for at least an hour. We always do it, I don`t know does it make the difference, but I think it prevents from tearing when you boil the dumplings. The yogurt sauce is great for the dumplings, although we didn`t like the pepper oil (not hot and a little oily). Overall this is a great recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Oct. 7, 2010

Neat idea but the meat had no flavor and the dumplings were a pain to make. The sauce needed improvements as well. Celery salt seemed to help the sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Yoder Mama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Gallup, New Mexico, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 1, 2010

These are a lot of work, but worth it in the end. Great recipe, thanks for submitting it!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Sep. 23, 2010

when i made them, they werent good at all. its very dry, and my family and i didnt enjoy it. i tried to so many ways to enhance the flavor, but no luck. you should try changing some ingredients.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

dbeshir

Cooking Level: Intermediate

Reviewed: Aug. 30, 2010

Excellent! I ended up putting 4tbsp of H20 and 1 tbsp of milk, and 1 tbsp of olive oil in to the dough. Otherwise it would have crumbled. Delicious, I cooked 20 min and they were really al dente. Next time I will boil (on low) for 25 min. Also, very helpful to look at Asli's 4 pictures. I did not realize until later that she does not use 2 squares to make a dumpling--but one (simply pinching the edges up). Definitely a keeper, the whole family enjoyed.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

yummy

Reviewed: Aug. 6, 2010

The yogurt and oil sauces really make this dish. They are wonderful, and I suspect that I will use them on other meat dishes (meatballs, kebabs, etc.) in the future. The dumplings are also quite good. The first time I made this, I cheated and used pre-made wanton wrappers because I was short on time. They were a bit slimy for my taste, and most of the dumplings fell apart while cooking. It wasn't a total flop, but I won't make them like that again. Second go around, I followed the recipe as written. I had to use quite a bit more water for the dough than stated, but the dumplings were fabulous and I had no problems with them falling apart. This recipe is definitely a lot of work, but it is worth a try if you have a free evening . . . or, better yet, a free evening and afternoon!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Jun. 10, 2010

Perfect dish! I think I made mine a little too big, but everything still tasted wonderful. I will definitely be making this again!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Emerald2212

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Ruskin, Florida, USA

Reviewed: Nov. 18, 2009

I really loved the dumplings. Since I live in quite possibly the most meat and potatoes house in the world, I knew there was no way I could get away with the yogurt/hot pepper sauce. SO I improvised with cream of chicken soup, broccoli, milk, pepper and parsley. (It made a sort of sauce)It was delicious! Thank you!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cookin'mama08

Cooking Level: Intermediate

Living In: Elkins, West Virginia, USA

Reviewed: Sep. 24, 2009

I made these for some Turkish people whom came to work at my job for the summer. They loved it. Turns out after you make manti, you bake it on 325 for 15 mins then boil for 10 mins. The dough should be close to paper thin, like phyllo dough, and they said they should be able to fit close to 40 pieces of manti into one spoon full..... That part kinda blew my mind. Had to 86 plain yogurt and sub it with ranch. 2 cups Tomato sauce with 1/5 cup butter and 3 Tbsp pepper flakes instead of oil. It came out pretty amazing, S&P to taste. Going to try this one again and again.

Was this review helpful? [ YES ]
8 users found this review helpful