Turkish Style Manti Recipe with Chili Crisp Sauce

How to make it

1. Prepare the Turkish style manti filling: In a bowl, mix the ground lamb or beef, grated onion, 1 teaspoon of Lee Kum Kee Minced Garlic, cumin, parsley, mint, salt, and black pepper until well combined.

2. Fill and Form the Dumplings: Lay a wonton wrapper on your work surface with a corner pointing toward you, like a diamond. Place 1/2 teaspoon of filling in the center. Brush all four edges with the beaten egg.

    

   Fold the bottom corner up to meet the top corner, forming a triangle, and press firmly along the edges to seal, pushing out any air. Bring the two outer corners of the triangle down and together in front of the filling, overlapping them slightly, and pinch to seal, forming a small purse with a peaked top.

    

   Set on a lightly floured tray and repeat with remaining wrappers, keeping finished and unused wrappers covered with a damp towel.

3. Cook the Turkish style manti: Bring a large pot of salted water to a boil. Cook the dumplings in batches until they float and the wrappers are tender, about 4 to 5 minutes.

4. Prepare the garlic yogurt sauce and butter chili crisp sauce: Meanwhile, whisk together the yogurt and remaining 1 Tbsp. Lee Kum Kee Minced Garlic in a bowl and spread over a serving platter.

    

   In a small skillet over medium heat, melt the butter, then stir in the Lee Kum Kee Chili Crisp Original, Aleppo pepper, dried mint and sumac and cook just until fragrant and bubbling.

5. Plate and serve: Drain the dumplings and arrange over the garlic yogurt. Spoon the hot chili crisp butter on top, scatter with the dill, and serve immediately.

    

   Looking for more ways to use Chili Crisp Original? Check out our recipes page!