Mushroom Manti With Garlic Yogurt and Tomato Sauce

By Hetty Lui McKinnon

Updated Feb. 18, 2026

Mushroom Manti With Garlic Yogurt and Tomato Sauce
Rachel Vanni for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(72)
Comments
Read comments

Eaten in Turkey, Armenia and across Central Asia, manti are typically meat-filled dumplings, which can be boiled, steamed or baked, and they’re served with a variety of sauces ranging from yogurt and sour cream to melted butter and spiced tomato sauce. The name is said to be derived from the Chinese word mantou, a meat-filled bun (though today, mantou usually refers to a plain steamed white bun). This vegetarian manti is inspired by the Turkish version, here filled with herby mushrooms, and served with a sharp garlicky yogurt and a spiced tomato sauce. While traditional manti are small and made with a flour-egg-olive oil dough, this recipe uses the shortcut of wonton wrappers, resulting in a more conventionally sized dumpling. You could use just one type of mushroom, but employing a variety will add more chew and texture (fresh shiitakes combined with creamy creminis make an excellent pairing). Prep a large batch and freeze for future meals (see Tip below).

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Ingredients

Yield:24 manti

    For the Mushroom Manti

    • 1tablespoon extra-virgin olive oil, plus more for drizzling
    • 1medium yellow onion, finely diced 
    • 12ounces mushrooms such as cremini, button or shiitake (or use a mixture), trimmed and finely chopped 
    • 2garlic cloves, finely chopped 
    • Salt and black pepper 
    • 2teaspoons soy sauce 
    • ½teaspoon Aleppo pepper (pul biber) or crushed red pepper 
    • ½cup chopped fresh parsley, plus leaves for serving 
    • 24(3-inch) square wonton wrappers (from a 12-ounce package)

    For the Garlicky Yogurt

    • 2cups (16 ounces) plain Greek yogurt 
    • 2garlic cloves, grated
    • 1teaspoon salt, or to your taste

    For the Spiced Tomato Sauce

    • 2tablespoons extra-virgin olive oil
    • 1(14-ounce) can crushed tomatoes 
    • 1teaspoon dried mint 
    • 1teaspoon Aleppo pepper (pul biber) or crushed red pepper (or more to taste)
    • ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

69 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 154 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the filling for the manti: Heat a medium (10-inch) skillet on medium-high for 1 minute. Add olive oil and onion and cook, stirring, until slightly softened, 1½ to 2 minutes. Add the mushrooms and garlic, season with 1 teaspoon of salt and a big pinch of black pepper and cook, stirring occasionally, until the moisture has cooked out of the mushrooms and they start to caramelize and stick to the pan, 6 to 7 minutes. Turn off the heat. Add the soy sauce, Aleppo pepper and parsley and stir to combine. Check seasoning and add more salt if needed. Set aside to cool.

  2. Step 2

    Make the garlicky yogurt: To a small bowl, add the yogurt, garlic and salt. Stir to combine.

  3. Step 3

    Make the spiced tomato sauce: Place a medium pot on medium heat. Add the oil, tomatoes, dried mint, Aleppo pepper and salt and heat until it simmers. Stir, reduce heat to low and leave to bubble gently for 10 minutes.

  4. Step 4

    Meanwhile, prepare a workstation for the manti: Add some water to a small bowl. Wet a kitchen towel and wring out the water; use the damp towel to cover the open packet of wonton wrappers.

  5. Step 5

    Place one wonton wrapper in the palm of your hand and thoroughly wet all 4 edges with water (make sure there are no dry spots around the edges). Add 2 teaspoons of the mushroom filling to the center of the wrapper and then bring two opposite corners toward the center. Repeat with the remaining two opposite corners to form a pyramid, and press the seams together firmly to seal, expelling any air pockets. Squeeze the tip of the manti to make sure it is sealed too.

  6. Step 6

    Bring a large pot of salted water to a boil. Working in batches, drop a few manti in the water and once they float to the top, cook for 1½ to 2 minutes. Remove with a large spider strainer or slotted spoon and place them on a plate. Continue cooking the remaining manti.

  7. Step 7

    To serve, divide the garlicky yogurt across four plates, top with the manti and spoon over some of the spiced tomato sauce. Drizzle with olive oil and scatter a few parsley leaves on top.

Tip
  • Manti can be made ahead of time and frozen. Place the manti on a parchment paper-lined tray or plate and then put them in the freezer until the exterior hardens, about 30 minutes. Remove from the tray and store in a resealable freezer bag or airtight container for up to 3 months. Boil from frozen.

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Ratings

5 out of 5
72 user ratings
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Comments

John

I’m Armenian and the first time I went to Istanbul my last meal was a kebab. But I happened to walk past a manti restaurant on the way to my hotel so I stopped in. I told the owner I make them homemade and showed him a photo and he said “that’s the Armenian style. More difficult to make.” I said “I’m Armenian!” He said “I am too! I’m from Sepastia.” I said “I’ from Sepastia too!” We hugged. They were delicious.

Suzie Sunshine

My Armenian grandmother made the best (IMO) manti. It was an all-afternoon affair in her kitchen as she turned out tray after tray of these dumplings. She made enough to feed an army. Manti is still my favorite food as an adult, and I'm intrigued by this vegetarian version. Planning to give it a try!

selin

@DRG yes because the turkish yoghurt is salty however i would say moderately add salt according to your liking!

teeka

These are fantastic! I wanted to make enough to freeze, but we ate them all!

KMcM

These were so very good. I knew I would like the dumpling portion, but the yogurt and tomato sauce took the whole thing to the next level. I went a little lighter on the salt than the recipe called for, and I went a little heavier on the Aleppo pepper because I love it so much. I'll definitely be making this again and I think even my non-mushroom eating husband will like it.

Mairi

These were easy and delicious. I will make them again. Everything about them was delicious, the filling, the wrappers, the yogurt sauce and the tomato sauce. I subbed shallots for the onion only because my onion was rotten. It worked out well.

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