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When Hanger Strikes

  • Writer's pictureMari

Chicken Manti

An easy and unique meal, try these Turkish inspired Chicken Manti. Manti is basically a Turkish/Afghan dumpling stuffed with a simple meat filling - it’s the toppings that really make these dumplings shine. Between the spiced butter sauce, the sweet tomato sauce, and the garlic yogurt, these dumplings are sure to be a hit.


Chicken Manti

Prep Time: 35 minutes Cook Time: 25 minutes Yield: 40 dumplings


For the Dumplings

  • 40 wonton wrappers

  • 1/2 lb ground chicken

  • 1 tsp softened butter

  • 2 tbs fresh parsley

  • 1 onion, grated

  • 1 tsp sweet red pepper flakes

  • 1/2 tsp dried mint

  • Salt to taste

For the Butter Sauce

  • 2 tbs salted butter

  • 2 tbs olive oil

  • 1 tsp sweet red peppers flakes

  • 1 tsp sesame seeds

  • 1/2 tsp dried dill

  • 1/2 tsp dried mint

For the Tomato Sauce

  • 1 tbs butter

  • 1/4 cup tomato paste

  • 1 tbs honey

  • 1/4 cup water

For the Yogurt Sauce

  • 1/2 cup 6% plain yogurt

  • 1 clove garlic, grated

  • Water as needed


  1. In a mixing bowl, combine all of the ingredients for the dumpling except for the wonton wrappers.

  2. Stuff about a half a teaspoon to a teaspoon amount of the filling into a wonton wrapper. Dip your finger or a pastry brush in water, and brush along the entire perimeter of the wonton. Fold the wonton in half into a triangle, then brush the two longer corners into water again. Fold each corner into the centre of the triangle to make a bishop hat shape. Repeat until all of the filling is done.

  3. Place the wontons in a steamer for 12-18 minutes, or until the filling is fully cooked.

  4. Once the wontons are done cooking, prepare the sauces. In a saucepan, add the butter and olive oil for the butter sauce. Turn the heat up to low/medium low. Once the butter starts to sizzle, add in the pepper flakes, sesame seeds, dried dill and dried mint. Simmer over low for 2-5 minutes, or until the spices are lightly toasted (careful not to burn). Pour the butter sauce over the manti.

  5. Prepare the tomato sauce. In the same pan used to make the butter sauce (don't wash it), add all of the ingredients for the tomato sauce. Bring the sauce up to a simmer over low heat for 3-5 minutes. Dollop over manti.

  6. Prepare the yogurt sauce. Add all of the ingredients for the yogurt sauce in a small mixing bowl. Add enough water to thin the yogurt out so that you can drizzle it over top the manti. Drizzle on the manti and serve immediately.


  • You can use ground beef, turkey, or lamb in place of ground chicken

  • Fresh herbs can be used in place of dried ones for the butter sauce

  • If you don't have a steamer, you can boil the dumplings in salted water. This will make for a softer dumpling, whereas steaming them gives them a more "al dente" texture


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