Mushroom Manti With Garlic Yogurt and Tomato Sauce

By Hetty Lui McKinnon

Updated February 17, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
Media 1 of 2
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(99)
Comments
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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

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 1 medium yellow onion, finely diced 

  • 12 ounces mushrooms such as cremini, button or shiitake (or use a mixture), trimmed and finely chopped 

  • 2 garlic cloves, finely chopped 

  • Salt and black pepper 

  • 2 teaspoons soy sauce 

  • ½ teaspoon Aleppo pepper (pul biber) or crushed red pepper 

  • ½ cup chopped fresh parsley, plus leaves for serving 

  • 24 (3-inch) square wonton wrappers (from a 12-ounce package)

FOR THE GARLICKY YOGURT

  • 2 cups (16 ounces) plain Greek yogurt 

  • 2 garlic cloves, grated

  • 1 teaspoon salt, or to your taste

FOR THE SPICED TOMATO SAUCE

  • 2 tablespoons extra-virgin olive oil

  • 1 (14-ounce) can crushed tomatoes 

  • 1 teaspoon dried mint 

  • 1 teaspoon Aleppo pepper (pul biber) or crushed red pepper (or more to taste)

  • ½ teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 3 milligrams cholesterol; 69 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 154 milligrams sodium; 3 grams protein; 2 grams sugar

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, 1 ½ 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 1 ½ 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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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!

Lizzie

Anyone know how long to steam these for if you opt to do that instead of boiling?

Gina

Can you freeze them uncooked or cooked?

teeka

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

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