Entree: Greece – Greek Pontic Cuisine – Ποντιακά μάντι ➤ Pontiaka manti (Small Pontic-style filled dumplings served with garlic yogurt and melted butter-paprika sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 25 min

Total 1 hr 5 min

Ingredients

Dumplings
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (2 g) salt
- 1 large egg
- 1/3 cup (80 ml) water, plus more as needed
- 1 tbsp (15 ml) olive oil for dough
Filling
- 1 lb (454 g) ground lamb or beef
- 1 small onion, finely grated or minced (about 3 oz / 85 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cinnamon or allspice
- 3/4 tsp (4 g) salt
Toppings
- 1 1/2 cups (360 g) Greek yogurt
- 2 cloves garlic, minced and mashed to a paste with 1/4 tsp salt
- 4 tbsp (60 g) unsalted butter
- 1 tsp (2 g) sweet paprika or Aleppo pepper
- 1 tsp (1 g) dried mint (optional)
- Salt to taste
- 6 cups (1.4 L) water for boiling

Instructions

1. Step 1: Make the dough by combining flour and 1/2 tsp (2 g) salt in a bowl. Whisk the egg with 1/3 cup (80 ml) water and 1 tbsp (15 ml) olive oil, then pour into the flour. Mix and knead until a smooth, elastic dough forms, about 6–8 minutes; cover and rest 20–30 minutes.
2. Step 2: Meanwhile make the filling: combine ground lamb or beef, grated onion, parsley, salt, pepper, and cinnamon/allspice in a bowl. Mix until evenly combined.
3. Step 3: On a lightly floured surface, roll the dough thin (about 1/16 inch / 1.5 mm). Cut into small squares about 1.5 inches (4 cm) per side.
4. Step 4: Place about 1/2 tsp of filling (about 3–4 g) in the center of each square. Fold the corners toward the center to make small purses and pinch to seal; you should have many small dumplings (around 40–50).
5. Step 5: Bring 6 cups (1.4 L) salted water to a gentle boil in a large pot. Add dumplings in batches and cook until they float and the dough is tender, about 6–8 minutes. Remove with a slotted spoon and keep warm.
6. Step 6: Stir the garlic paste into the Greek yogurt and thin slightly with a tablespoon or two of water if needed to spoon over the dumplings. Season to taste.
7. Step 7: In a small skillet, melt 4 tbsp (60 g) butter over medium heat until it foams and begins to turn lightly golden. Remove from heat and stir in paprika and dried mint.
8. Step 8: To serve, spoon a layer of garlic yogurt onto plates, top with a mound of manti, then drizzle the hot butter-paprika sauce over the dumplings. Serve immediately.