Patatesli Hingel Mantısı (Turkish Potato Dumplings)
These pillowy dumplings are filled with spicy potatoes and served with chilli oil and garlicky yoghurt. Hearty and full of flavour, Hingel Mantisi is the ultimate Turkish comfort food!
Today I'm sharing a vegan version of one of my favourite comfort foods. If I had to eat two things for the rest of my life, it would be pasta and potatoes, and this potato dumpling recipe is the perfect combination of the two - it's the very definition of comfort food! Sure, it takes a little time and patience to prepare, but let me tell you, the end result is so worth the effort!
What is Hingel Mantisi?
A hingel is a type of dumpling that is quite similar to the classic Turkish manti, but rather than being filled with minced meat it is filled with spicy potatoes, and the shape and size is larger and more intricate. There is also a meat filled version of these dumplings, but unlike regular manti, it also includes other ingredients such as parsley and garlic. This dish is often associated with the Turkish province of Sivas, so it's also known as Hambal or Sivas Mantisi.
Alternative Filling Suggestions
When it comes to dumplings, you can get as creative as you want with the filling. The traditional Hingel dumpling is filled with white fleshed potatoes, but you can use sweet potatoes as well. Other root vegetables such as parsnips and squash would also make a great filling.
What to Serve with Hingel Mantisi?
This type of Manti is traditionally served with a dollop of garlicky yoghurt and a generous drizzle of chilli and butter sauce. I would suggest using a Greek style vegan yogurt as they tend to have a more savoury taste. These dumplings are quite filling, so you don't really need to serve any additional side dishes with them.
Hingel Mantisi Ingredients
Here’s everything you’ll need for this recipe – consider it your shopping list!
For the Dough:
Flour: I’d recommend you use ’00 pasta flour’. The main difference between 00 flour and all-purpose flour is the gluten content. The 00 flour will give the dumplings and lighter texture, but you can use regular flour instead if you can’t find pasta flour.
Olive oil: Olive oil adds flavour, and makes the dough more supple and easier to roll out.
Salt: a bit of salt will help to season the dough.
For the filling:
Potatoes: You can use any white fleshed potato for this recipe but for an extra creamy filling, use Maris Piper or King Edward potatroes.
Onion: You’ll find that most savoury Turkish recipes call for onion. Onions, especially whey they're sautéed, add a delicious depth of flavour to almost any dish!
Aleppo chilli flakes: The Aleppo chilli flakes add a slow-building heat and a delicious earthy, fruity taste to the dish. You could use different types of chilli flakes, but bear in mind that different types of chilli will have different levels of heat, so make sure to add it accordingly.
Garlic granules: I’d recommend you use garlic granules or garlic powder rather than fresh garlic as it’ll add a more subtle flavour.
Paprika - I find that the paprika gives a delicious, earthy taste and lovely colour to the fillling
Salt and pepper: You’ll need some salt and pepper to season the filling.
For the Sauce:
Butter: I’ve used the Flora plant butter, but any vegan butter or margarine will do. Olive oil also works well in the sauce.
Paprika: You’ll need about 1 tsp sweet paprika, The will give the chilli sauce a lovely colour.
Dried mint: I’d recommend you use dried mint rather than fresh.
Aleppo chilli flakes: The Aleppo chilli flakes add a slow-building heat and a delicious earthy, fruity taste to the Sauce. You could use different types of chilli flakes, but bear in mind that different types of chilli will have different levels of heat, so make sure to add it accordingly.
For the Yoghurt Topping:
Vegan yoghurt: I’d recommend you use a vegan Greek style yogurt as it has a thicker consistency and a delicious, sour taste. I used the Alpro Greek style yogurt, any vegan Greek-style yoghurt will do.
Garlic: I’ve used fresh garlic for an intense garlicy favour. If you’re not a fan of gatrlic, you can omit this ingredient.
How to make Hingel Mantisi
To make the dough, tip the flour onto a clean surface, then create a little well in the centre of the flour. Gradually pour in the olive oil and water while using a dough cutter or your hands to work the liquids into the flour. Knead the dough for about 10 minutes until it's smooth. Divide the dough into two equal pieces, then wrap each piece of dough with cling film and place in the fridge to chill for about 30 minutes.
In the meantime, prepare the filling. Peel the potatoes and cut them into large chunks. Boil in salted water until soft. Drain and set aside. Add the chopped onion and olive oil to a medium frying pan and fry for about 5 minutes or until the onions soften. Add the boiled potatoes, salt, pepper, paprika, garlic granules and chili flakes to the pan, then mash the potatoes to combine. Set aside to cool down.
Lightly dust a clean work surface with flour. Keep one piece of dough covered while using a rolling pin or oklava to roll out one of the dough pieces into a rough circle, rolling the dough out to around 1-2mm thick. Cut out round disks with a cookie cutter or water glass, making sure that they have a diameter of about 8cm-9cm.
Add 1 heaped teaspoon of the potato filling in the middle of the dough round. Seal the edges of the dumplings by pleating each side. Repeat this process until the remaining dough and filling is used. For an easier alternative when shaping the dumplings, you can just fold one side of the dough round and press the edges together.
Add the dumplings to a large pot of boiling water, and boil for about 10 minutes or until the dumplings float to the top of the water.
In the meantime, prepare the chilli sauce by melting the butter in a small saucepan. Add the paprika, chilli flakes and dried mint and cook for 2-3 minutes. To make the garlic yoghurt, combine the vegan Greek-style yogurt with the minced garlic. Once the dumplings have cooked, use a slotted spoon to take them out of the water. Serve the dumplings hot with the garlic yogurt and chilli sauce drizzled on top.
Notes and Tips
To preserve the Hingel Mantisi for another time, boil them manti, let it cool down completely, then store them in a container or freezer bag for up to a month. When you're ready to cook them, deforst them completely and then boil for about 5 minutes until warmed through.
Alternatively, to preserve these dumplings, you can dehydrate them in an air fryer or oven and they will keep we;; for several months.
This dish tastes best fresh so I’d recommend cooking these dumplings on the day you intend on serving them, however, the dumpling can be shaped a day or two in advance.
Store the leftover Manti in an airtight container and refridgerate for up to 3 days. To reheat, simply microwave or heat for a few minutes on the stove top.
You can adjust this recipe to suit your taste by adding different herbs and spices to the filling – parsley also goes really well in this recipe.
If you don't want to shape the dumplings in the traditional way, you can just fold the dough rounds in half and press the edges together.