Armenian Manti Recipe with Wonton Wrappers

A Meaningful Armenian Manti Recipe from My Family Kitchen

This Armenian Manti recipe is one of the most meaningful recipes I’ll ever share. In my family, we often call it Monti, but you may also see it spelled Manti, Mante, or Monte depending on the family, region, and transliteration.

No matter how you spell it, Armenian Manti is one of those recipes that feels bigger than food.

It is made with a seasoned meat mixture tucked inside small pieces of dough, shaped into little open-faced boats, baked until golden and crisp, and then served in warm chicken broth with plain yogurt spooned over the top.

For my family, this recipe carries so much history. My mom used to make Armenian Monti in large batches, and I can still remember trying to grab the crispy little pieces right off the tray when they came out of the oven. She would stop me and say we had to save some because she needed to portion them out and freeze them for future dinners.

And one of the last gifts my mom gave my husband before she passed was a bag of Monti for his birthday.

We never ate it.

Not because it wouldn’t have been delicious, but because every time we looked at it, we thought of her. I still have that Ziploc bag of Armenian dumplings in my freezer. Is that rational? Probably not. Do I still have it? Yes. Sometimes grief makes us hold onto things that look small from the outside but feel impossible to let go of.

This recipe is part of my Armenian heritage, and I’m honored to carry it forward here.

Other Armenian Recipes

• Juicy Oven Baked Chicken Shawarma - This loaf pan chicken shawarma is an easy, oven baked dinner that’s packed with bold Mediterranean flavor but simple enough for a busy weeknight.
• Tutmaj Soup - Tutmaj Soup is a comforting, salty and simple Armenian dish that has been in my family for over a century. 
• Fattoush Salad - If there’s one dressing that has made more appearances at my family’s holiday tables than any other, it’s this fattoush salad dressing.
• Spinach Pie - This hearty and cheesy spinach pie is made with layers of buttery phyllo dough and a savory spinach filling.

What Is Armenian Manti?

Armenian Manti is a baked Armenian dumpling made with seasoned ground meat tucked into small squares of dough. Unlike some other versions of manti across Central Asia, the Armenian version is often shaped like tiny open-faced boats, baked until crisp, and then served in broth with yogurt or a yogurt-garlic sauce.

Manti is found across several food traditions, including Armenian, Turkish, Central Asian, West Asian, and Balkan cuisines. The dumplings are usually made with spiced meat wrapped in thin dough, but the size, shape, and cooking method vary depending on the region. Armenian manti is especially known for being baked until crisp before being served with broth and yogurt.

Many traditional Armenian manti recipes use homemade dough, and many Armenian restaurants still make it that way. This version uses wonton wrappers as a shortcut, which makes the recipe much more realistic for a busy home kitchen while still keeping the flavor, texture, and heart of the dish.

Why You’ll Love This Armenian Dumplings Recipe

This Armenian dumplings recipe is special because it is both nostalgic and practical. It gives you the flavor of traditional Armenian Manti, but with a shortcut that makes it easier to make in a modern kitchen.

You’ll love this recipe because:

• It uses wonton wrappers instead of homemade dough.
• It makes a large batch that can be portioned and frozen.
• The baked dumplings are crispy, savory, and delicious straight from the oven.
• They can be served in chicken broth with yogurt for a more traditional meal.
• It is perfect for holidays, family gatherings, Armenian dinners, or freezer meal prep.
• It is a beautiful way to preserve family recipes and pass them down.

Armenian Manti History and Heritage

Manti has a long and layered history, with versions found across Central Asia, Anatolia, the South Caucasus, and the Middle East. Food historians often connect manti’s movement through trade routes, migration, and cultural exchange. In Armenian cuisine, manti is commonly associated with Western Armenian cooking and is often baked instead of steamed or boiled. 

Some sources refer to Armenian manti as sini manti, meaning tray manti, because the dumplings are arranged on a pan and baked. Armenian versions are often served with broth and yogurt, sometimes with garlic, sumac, Aleppo pepper, or dried mint. 

In my own family, I’m still learning whether our version came from the side of my family from Smyrna or the side from Kessab, Syria. Both places have deep Armenian history. Kessab is known as a historically Armenian town in Syria, with an Armenian community dating back centuries, while Smyrna, modern-day İzmir, had a significant Armenian community before the destruction and upheaval of the early 20th century. 

What I do know is this: recipes like this are often carried through families before they are ever written down. They move through kitchens, holidays, freezer bags, handwritten notes, and memories. And that is part of what makes this Armenian Monti recipe so meaningful.

Ingredients for Armenian Manti with Wonton Wrappers

This Armenian Manti recipe uses simple ingredients, but each one adds flavor to the meat filling.

Ground Sirloin (or Lamb)

Ground sirloin gives the filling a rich, savory flavor without being overly greasy. You can also use ground beef or ground lamb, depending on your family’s preference.

Salt and Black Pepper

Salt and pepper season the meat mixture and help bring out the flavor of the beef, onions, parsley, and mint.

Chopped Onions

Onions add moisture and flavor to the meat filling. Make sure they are finely chopped so they fit easily inside the small wonton wrapper squares.

Fresh Parsley

Parsley adds freshness and a classic herb flavor to the filling.

Dried Mint

Mint gives this Armenian dumplings recipe that familiar, nostalgic flavor. It also pairs beautifully with yogurt and broth.

Wonton Wrappers

Traditionally, Armenian Manti is made with homemade dough, but wonton wrappers are an incredible shortcut. They are thin, easy to cut, simple to shape, and bake into crispy little boats.

Water

A small cup of water helps seal the corners of the wonton wrappers so you can pinch them into the traditional boat shape.

Chicken Broth

Chicken broth is used when serving the baked Manti. The dumplings only need a very short simmer so they stay tender without becoming mushy.

Plain Yogurt

Plain yogurt is spooned over the hot broth and dumplings. It adds a creamy, tangy finish that makes the dish so comforting.See recipe card for quantities.

How to Make Armenian Manti with Wonton Wrappers

1. Step 1: Make the Armenian Manti Meat Filling.

2. Step 2: Cut the Wonton Wrappers into Small Squares.

3. Step 3: Fill and Shape the Armenian Monti Boats.

4. Step 4: Bake the Manti Until Golden.

Hint: If you are making this recipe alone, work in small batches. Cut about 12 wonton wrappers at a time, fill them, shape them, and then move on to the next batch.

This keeps the process from feeling overwhelming and helps prevent the wrappers from drying out.

Armenian Manti Variations

Every family makes Armenian Manti a little differently. That is part of the beauty of heritage recipes.

• Ground Lamb Manti- Use ground lamb instead of ground sirloin for a richer, more traditional flavor.
• Beef and Lamb Manti- Use half ground beef and half ground lamb for a balanced filling.
• Garlic Yogurt Topping- Mix plain yogurt with a little minced garlic and salt before spooning it over the hot broth.
• Mint Butter or Aleppo Pepper Butter- Some families finish Manti with melted butter, dried mint, Aleppo pepper, sumac, or red pepper flakes.
• Crispy Appetizer Manti- Serve the baked Manti straight from the oven with yogurt for dipping instead of adding them to broth.

Armenian Manti Substitutions

This recipe uses wonton wrappers as a shortcut, but there are a few ways to adjust it.

• Wonton Wrappers Instead of Homemade Dough- Traditional Armenian Manti is made with homemade dough, and many restaurants still prepare it that way. But wonton wrappers are a great shortcut for busy families because they save time while still giving you a crisp, tender dumpling.
• Dried Parsley Instead of Fresh Parsley- Fresh parsley gives the best flavor, but dried parsley can work in a pinch. Use less dried parsley because it is more concentrated.
• Vegetable Broth Instead of Chicken Broth- Chicken broth gives the most classic flavor for this family version, but vegetable broth can be used if needed.

Equipment Needed for Armenian Manti

• Large mixing bowl
• Cutting board or clean work surface
• Sharp knife
• Small cup of water
• Baking sheets
• Parchment paper
• Large pot for broth
• Freezer-safe bags or containers

Storage Instructions for Armenian Manti

Refrigerator

Store baked Manti in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, add the baked or frozen Manti to hot chicken broth for about 2 minutes. You can also crisp them back up in the oven or air fryer if you want to eat them without broth.

How to Freeze Armenian Manti

One of the best parts of Armenian Manti is that it is made in bulk. After baking, let the Manti cool completely. Portion the baked dumplings into dinner-sized amounts and place them in freezer-safe Ziploc bags or airtight containers. Label the bags with the date and freeze for later.

This is exactly how my mom made them. One big batch turned into many future dinners.

Frequently Asked Questions About Armenian Manti

Armenian Family Recipes

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Lindsay Lehrer

Armenian Manti Recipe with Wonton Wrappers

This Armenian Manti recipe, also called Monti in my family, is made with seasoned ground sirloin tucked into wonton wrappers, baked until golden, and served in warm chicken broth with plain yogurt. Description: A meaningful Armenian dumplings recipe made with a shortcut wonton wrapper method. These tiny meat-filled boats are baked, portioned, frozen, and served in broth with yogurt for a comforting family recipe rooted in Armenian heritage.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cook Time in Broth 2 minutes mins

Total Time 52 minutes mins

Servings: 30 Servings

Course: Appetizer, Dinner, Side Dish

Cuisine: Armenian, Lebanese, Middle Eastern, Middleeastern, Syrian, Turkish

Calories: 115

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds ground sirloin
• 2 teaspoons salt
• 2 cups chopped onions
• 1½ cups chopped fresh parsley
• ½ teaspoon black pepper
• 1 tablespoon dried mint
• 1½ to 1¾ packages wonton wrappers or as needed
• Small cup of water for sealing
• Chicken broth for serving
• Plain yogurt for serving

Equipment

• Large mixing bowl
• Cutting board or clean work surface
• sharp knife
• Small cup of water
• Baking sheets
• Parchment paper
• Large pot for broth
• Freezer-safe bags or containers

Method

 

1. Preheat the oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, mix together the ground sirloin, salt, chopped onions, chopped parsley, black pepper, and dried mint until fully combined.
3. Place about 12 wonton wrappers on a clean surface. Using a sharp knife, cut each wrapper into quarters.
4. Place a small amount of the meat mixture in the center of each wonton square.
5. Dip your finger into water and lightly wet the corners of each wonton square.
6. Pinch two opposite sides together to form a small canoe or boat shape, leaving the meat visible in the center.
7. Place the shaped Manti boats on the prepared baking sheets.
8. Bake for about 20 minutes, checking around 15 minutes to make sure they are not getting too brown.
9. Enjoy some fresh out of the oven, or let them cool completely and portion into freezer bags for later.
10. To serve, bring chicken broth to a gentle boil. Add fresh or frozen baked Manti and cook for about 2 minutes.
11. Serve hot with plain yogurt spooned over the top.

Notes

Traditionally, Armenian Manti is made with homemade dough, but wonton wrappers are a helpful shortcut that still gives this recipe great flavor and texture.
Do not boil the Manti too long in the broth or the wonton wrappers may become mushy.
This recipe is excellent for freezing. Portion the baked and cooled Manti into dinner-sized freezer bags.
The amount of wonton wrappers needed depends on how much filling you place in each dumpling and how many wrappers come in your package.