Armenian Manti (Sini Manti) – Baked Dumplings in Beef Broth

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Sini Manti are traditional Armenian baked dumplings, shaped into tiny open boats, toasted golden in the oven, and finished with a pour of rich beef broth and garlic yogurt. This is the dish every Armenian grandmother makes for celebrations – and once you taste it, you’ll understand why.

Chronicles of Dumplings and Mant

Dumplings are a beloved culinary tradition across cultures and continents. From Chinese jiaozi to Argentine empanadas, Italian ravioli to Polish pierogi, Russian pelmeni to Georgian khinkali, Nepalese momo to Armanian manti, nearly every culture has its own unique version of these delicious, filled parcels.

Legend has it that the dumplings were invented by Zhang Zhongjing, during the Han Dynasty sometime between 206 BC to 220 AD. Being a healer-physician, Zhang Zhongjing created meat and herb bite-size morsels wrapped in dough, to help people alleviate the frostbites from the harsh winter cold.

Nowadays you can find dumplings in different shapes and sizes, each with a story to tell. One of these is the Armenian manti, also known as Kayseri manti, a cherished dish from the region of Gamirk (Kemerek). It is most likely an adaptation of the Chinese dumpling, which came into Armenia during the Tatar-Mongol invasion. The Tatar-Mongol nomadic hordes carried the supply of bread and meat in the form of dumplings which were light and transportable.  

These dumplings were adapted over time into the Armenian manti we know today, with variations like sini manti, tava manti, and lik manti.

Traditionally, manti is a dish reserved for special occasions, and its preparation is often a communal effort, involving multiple generations of women who gather to roll the dough, fill the tiny parcels, and cook the dish. Although manti has only two main components—dough made from wheat flour and seasoned ground meat—it requires patience and a helping hand to assemble these tiny parcels. 

A Few Things Worth Knowing

Essential Grocery List & Ingredient Notes

Time Required:

Required oven temperature 400 °F (210°C)

Special Tools to Use:

Recipe Steps at a Glance

Step-by-step: How to Make Armenian Manti

Step 1: Making the dough

To make a simple dough combine flour, water and an egg with a pinch of salt together and knead for a few minutes until you have an elastic smooth texture.

Place the dough in a bowl and cover and let it rest for at least 30 minutes.

Step 2: Preparing the rich beef bone broth

Season the ribs with salt and pepper and brown them in a medium cooking pot on all sides. No need for oil since the ribs will release fat. Add the roughly chopped onions, leeks, and pour in the boiling water. Once everything starts boiling, add a few whole black peppercorns, and parsley stems. Add red vinegar, cover the pot, lower the heat and let cook for an hour.

Once the broth is ready, strain though a fine mash sieve and store.

Step 3: Preparing the filling

Prepare the meat filling by simply mixing the ground beef and finely chopped onions together. Season with salt and pepper.

Keep covered in the fridge until ready to make the dumplings.

If you prefer to grind your own meat, process both the meat and onions together.

Step 4: Cutting the dough

Roll the dough out as thinly as you can without tearing. Once it’s evenly rolled, cut the dough into 1.5-inch squares. While a knife works well for this, I prefer using a small ravioli rolling cutter. Simply roll it over the dough sheet to easily create precise 1.6×1.6 inch squares.

Step 5: Assembling the manti

Placed a small mound of meat filling in the center. Pinch the dough from both ends making little boats, with meat showing from the opening on top.

Step 6: Baking and cooking

Arrange the ready boat on a baking tray, drizzle melted butter over the meat and roast them in a oven. The butter will help with browning and enhance the flavor.

There are different versions how to serve manti.

Best Way to Serve

One version suggests serving manti morsels in a broth, topped with a dollop of garlic-yogurt sauce.

For the other versions (like sini manti, which means manti on a tray), you arrange the uncooked manti in a decorative sun-ray pattern; once baked, you pour hot broth over the toasted boats and serve.