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The immediate source is Turkishmantı or Ottoman Turkishمانطی. Before that the origin is obscure. The word was widespread in central Asia by the 13th century. The origin may also be Middle Chinese 饅頭(muɑn dəu), which would make it a doublet of mandu, manju, andmantou.
1998 November 13, Ted Shen, “Restaurant Tours: Metin Kurtulus serves Turkey”, in Chicago Reader:
And they kept one of the national dishes, manti (pasta stuffed with ground beef served in garlic-yogurt sauce, $11.50), as well as lahmacun, sort of a Turkish pizza ($3), and arnavut cigeri (fried calf's liver and potatoes, $5.75), a hot appetizer.
2007 December 5, Melissa Clark, “When It Looks at You, It’s Done”, in New York Times:
Crowding the table were miniature, hand-formed lamb dumplings called manti; flaky pastries, called boreks, filled with wild greens; and an elaborate paste of chicken, wheat and pistachios called keskek.
(cooking)manti: A type of dumpling served in Turkish, Armenian and Central Asian cuisine.
References
^ Tom Hoogervorst (2017 December 31) Andrea Acri, Roger Blench, Alexandra Landmann, editor, 9. The Role of “Prakrit” in Maritime Southeast Asia through 101 Etymologies, ISEAS Publishing, →DOI, →ISBN, pages 375–440