Cheese-Filled Turkish Dumplings | Boiled Dumplings with Cheese Filling

Knead the flour, egg, salt, and lukewarm water firmly until a stiff dough forms. Cover and let it rest for 30 minutes.

Mix the crumbled white cheese with the finely chopped parsley and black pepper. The cheese is salty, so no additional salt is needed.

Roll the dough out thinly and cut it into 3-centimeter squares. Place some filling in the center of each square, bring the corners together to seal, and press the edges firmly.

Boil the dumplings in salted water until the dough turns translucent, then drain. Spoon the garlic yogurt over them. Heat the butter with the Turkish red pepper flakes, drizzle it over the dumplings, and serve hot.