Crispy Dumplings / Çıtır Mantı

 

Probably it is not the best season to post this as it is sea-time for many people. However Crispy Dumplings – çıtır manti – is so irressistible I couldn’t refrain myself from posting.

I used to prepare Turkish manti with the boiling method, however ever since I prepared them crispy nobody in the household wants to go back to boiling.

I know preparing the dumplings requires plenty of time, but you might find ready made ones either fresh or frozen, you can choose to use them too. So I will skip the part about preparing the dumplings in this post. If you want to go ahead and prepare the dumplings yourself please click on the Turkish Dumplings Recipe, here.

The only part that is different about the previous recipe is how you cook the dumplings. There is no boiling instead I fried them. If you will use frozen dumplings, you do not need to de-frost them, as they are small they easily cook, even in the middle.

Start with putting dumplings in a skillet in a single layer to make sure they get cooked enough. 

As soon as the bottom parts are brownish, remove from the fire and place a plate on top. Place your palm on top of the plate and flip upside down. This way you will now have all the dumplings on the plate with the brownish sides on top.

It might be a good idea to do this flipping while you are in front of the sink, some times the oil spills and you wouldn’t want to make a mess. If you are worried about burning your hand on the plate you can use a table cloth, but it is not really necessary.

Now, gently slide the flipped dumplings with the cooked sides on top back to the skillet. Cook the bottoms again. As soon as brownish again also on the bottom. You are ready to serve and garnish.

The only problem with frying is that you cannot serve more than 2 people at the same time. So if you are keen about serving everyone at the same time you might use several skillets or use the oven for frying. In case of using the oven first melt the butter on the stove together with the olive oil and sprinkle the oven tray, than line up the dumplings and again on top of the dumpling sprinkle the same oil mixture. Bake at a high temperature such as 220 Celsius degrees until brownish on all sides.

Garnish is totally up to you, the traditional or should I say common garnish used among Turks is a plain yogurt with garlic and tomato sauce on top and not to forget the dry mint flakes and red pepper flakes.

I hope you try and enjoy. Really delicious. 

Crispy Dumplings / Çıtır Mantı
Print Recipe
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
30 minutes 30 minutes
Crispy Dumplings / Çıtır Mantı
Print Recipe
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Dough
Filling
Yogurt Garnish
Tomato Sause
Additional Spices to Garnish
To fry (for each serving)
Servings: servings
Instructions
Dumplings
  1. Add almost all the flour - spare about a glass-full - into a large mixing bowl. Make a hole in the middle to add the egg, water, salt and black pepper.
  2. Knead either with your hands or a processor until you obtain a stiff dough.
  3. Set aside the dough, covering it with a clean kitchen towel for at least 10 minutes. Always keep dough covered with a cloth when you are not using/handling it.
  4. Sprinkle your workspace with some flour. Make small, walnut sized balls out of the main dough and sprinkle each with flour. Spread each one out with a rolling pin to achieve a thickness about 1-2 mm.
  5. Cut each sheet to small swuares of 2 cm. Put one on top of the other.
  6. Put small amounts of filling on each suqare.
  7. First fold one corner somewhat diagonally.
  8. Then turn it to the other side. While putting your finger in the middle, stick the other facing two corners to each other.
  9. Continue untill all the material is finished. While you are doing this, put the little bundles on a tray, making they do not touch each other and stick.
  10. Make sure you stick the corners are well sticked to each other. You can try different shapes or invent your own shape.
Filling
  1. Filling doesn't need cooking. Just mix well all the filling ingredients as if you are preparing meat balls.
Yogurt Garnish
  1. Just mix all the yogurt garnish ingredients until you have a creamy texture.
Tomato Sauce
  1. Slightly warm a pot. Add the olive oil.
  2. Add the grated tomato. If not available you can choose to use tomato paste (2 tables spoons) or canned tomato.
  3. Add all the other tomato garnish ingredients. Cook until well combined.
Frying
  1. Warm a skillet. Add the olive oil and butter. Melt over medium heat. Make sure the butter doesn't burn.
  2. Add dumplings enough to serve 1 dish.
  3. Once brownish on the bottom.
  4. Place a plate on top.
  5. Put you palm on the plate and flip it over.
  6. Then slide slowly all the dumplings back to the skillet.
  7. Fry again until slightly brownish.
  8. When ready transfer the dumplings to your serving dish.
  9. Garnish first with yogurt, then with tomato sauce.
  10. Sprinkle with garnish spices as desired.
  11. Serve quickly while still warm.
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