These manty bake up deeply golden and satisfyingly crisp, with a juicy meat filling and a vivid Balkan-style finish: garlicky yogurt and a fiery paprika butter. They come together quickly thanks to thin wrappers and a two-stage cooking method — a short fry first, then a brief steam to cook the filling through.
Ingredients
For the manty
- Thin wonton or dumpling wrappers — 40 pcs.
- Ground beef or beef-lamb mixture — 500g (1 lb 2 oz)
- Yellow onion, finely chopped — 120g (4 oz)
- Garlic, minced — 2 cloves
- Parsley, chopped — 2 tbsp
- Sweet paprika — 1 tsp
- Ground cumin — 1/2 tsp
- Ground black pepper — 1/2 tsp
- Salt — 1 tsp
- Vegetable oil for frying — 3 tbsp
- Hot water or broth — 120ml (1/2 cup)
Yogurt sauce
- Greek yogurt — 250g (1 cup)
- Garlic, grated — 1 clove
- Salt — 1/4 tsp
- Lemon juice — 1 tsp, optional
- Dill or mint, chopped — 1 tbsp
Paprika butter
- Butter — 40g (3 tbsp)
- Sweet paprika — 1 tsp
- Smoked paprika — 1/2 tsp, optional
- Chili flakes — 1/4 tsp, or to taste
To serve
- Ajvar — 2 tbsp, optional
- Fresh herbs for scattering — 2 tbsp
Step-by-step method
- Combine the ground meat with the onion, garlic, parsley, paprika, cumin, black pepper, and salt. Mix well until the filling turns slightly sticky and cohesive.
- Lay out the wrappers. Place about 1 tsp of filling in the center of each one.
- Shape mini manty: bring the opposite corners of each square together and pinch the edges to form small little parcels or ‘boats’. Work quickly so the wrappers do not dry out.
- Heat a heavy skillet over medium heat and add the vegetable oil. Arrange the manty seam-side up in a single layer and fry until the bottoms are golden, 2–3 minutes.
- Pour the hot water or broth around the edge of the skillet, cover immediately, and cook for 5–6 minutes until the filling is steamed through.
- Remove the lid and cook for another 1–2 minutes so the bottoms crisp back up and any excess moisture evaporates.
- For the yogurt sauce: stir together the yogurt, garlic, salt, lemon juice, and herbs.
- For the paprika butter: melt the butter, add the paprika, smoked paprika, and chili flakes, and warm for 20–30 seconds until fragrant.
- Serve the manty hot: spoon over plenty of yogurt sauce, drizzle with paprika butter, and finish with ajvar and herbs if you like.
Nutrition per serving
| Nutrition | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 31 g |
| Fat | 34 g |
| Carbohydrates | 55 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Sodium | 1400 mg |
Serving
Build the plate around contrast: a crisp underside, tender middle, cool garlicky yogurt, and the gentle heat of paprika butter. For a more distinctly Balkan finish, add a spoonful of ajvar and a pinch of fresh thyme.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- If you cannot find wonton wrappers, roll out plain unleavened dough very thinly to about 1 mm and cut into 8–9 cm squares.
- For juicier filling, add 1–2 tbsp ice-cold water and mix until smooth and uniform.
- Cook in batches: the manty should sit in a single layer, or they will not brown properly.
- Adjust the heat of the butter by varying the chili flakes, or lean on smoked paprika for deeper flavor without extra spice.
- To bake instead, use 200°C (392°F) for 18–22 minutes; finish with the broiler for 1–2 minutes to sharpen the crunch.
Frequently asked questions
Can I bake these manty instead of frying them in a skillet?
Yes. Arrange the manty on a baking sheet, brush with oil, and bake at 200°C (392°F) for 18–22 minutes until golden. For extra crunch, finish under the broiler for 1–2 minutes.
What can I use instead of wonton wrappers?
Very thin plain dough made with water and salt works well if rolled out and cut into 8–9 cm squares. Do not use thin lavash — it tends to separate and will not hold the juices of the filling.
Can I freeze the manty?
Yes. Freeze the shaped raw manty on a tray first, then transfer them to a bag. Cook straight from frozen, adding 2–3 minutes to the cooking time.