Ingredients:

-Gluten-Free flour mix (riisijauho, tumma täysjyväriisijauho, tattarijauho, maissijauho, perunajauho, psyllium), green lentils, garlic, onion, cumin, ball pepper, salt.

-Yoghurt (cow milk or soy based options), raw garlic, salt.

-Olive oil, herbs, chili, tomato paste.

-Sumac, onion, roasted eggplant, parsley, tomatoes, pickled paprika, cucumber.

A dumpling is not just a single dish. It is a broad culinary tradition found across many regions, from Central Asia to China, the Caucasus, Eastern Europe, and Anatolia.

In Anatolia, dumplings are commonly known as “mantı.”

Traditionally, mantı is made with wheat dough and a meat filling. It is folded by hand, cooked in water, and typically served with yogurt, garlic, butter, herbs, and spices.

However, recipes are not set in stone.

Both recipes and cultures are reshaped by bodies, needs, constraints, ingredients, migration, and desires.

Following my reimagined revani, this mantı joins the same series: a version inspired by Anatolian mantı, transformed through gluten-free cooking, plant-based possibilities, and the need to make the dish socially accessible once again.

“Re-imagined dumplings” is an attempt to explore what can still be preserved when wheat and meat are no longer the sole starting points.

See you again in July for an even more surprising dumpling session.

BTW!

If you want to play with your food, this time your dumplings, check this out!