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Turkish Dumplings (Manti)

Category Main courses

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  • 55 minutes
  1. 500 g flour
  2. 1 egg
  3. 1 pinch salt
  4. 200 ml lukewarm water
  5. flour for handling
  6. oil for greasing
  1. 4 onions
  2. 300 g ground lamb or beef
  3. salt, pepper

1. Sift the flour into a large bowl. Add the egg and salt. Then knead with the water until a smooth dough forms. Cover the bowl with a damp cloth and let it rest for about 20 minutes.

2. Peel and mince the onions. Mix with ground meat and season with salt and pepper.

3. On a floured surface and working in batches, thinly roll out the dough.

4. Cut the dough sheets into 5-6 cm long squares. Place approx. 1 tsp of the ground meat mixture on each square. Then either fold over into a triangle or hold up all four corners and mold into a little pouch. Firmly press the edges together.

5. Pour 150 ml water into the pot. Add oil to the Softiera inserts and then distribute manti on the inserts. Then place the inserts one on top of each other in the pot.

6. Close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window. Switch to a low level, and cook for approx. 20 minutes in the steam area.

7. At the end of cooking time, remove the EasyQuick, remove the Softiera inserts.


  • If you only have one Softiera insert, you can also use the sieve unit or steam the manti one after the other.

This recipe has been tested and approved by AMC.

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