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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (1.25 ml) 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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (2.5 ml) of filling (about 0.106 to 0.141 oz (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.

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.