Dumplings and filled pastries
These small, open dumplings are a breakfast specialty from Sivas. Pieces of dough are topped with ground meat, left unsealed and boiled directly in water. They cook much faster than closed dumplings, making them a flavorful choice for breakfast.
Knead the whole-wheat flour with the egg, salt and a little water to make a firm dough. Roll out thinly and cut into small squares.
Mix the ground beef with grated onion and salt. Put just a pinch of the mixture on each square of dough and leave it unsealed.
Lower the squares into boiling salted water one at a time and boil for 6-7 minutes, until they rise to the surface.
Arrange the drained dumplings over a mixture of yogurt and crushed garlic. Drizzle with melted butter and Turkish red pepper flakes and serve.
Lower the pieces of dough into the boiling water one at a time, leaving space between them. If they land on top of each other, they may stick together and fall apart. Allergens: contains wheat (gluten), milk and dairy products, and egg.
Sivaslı kayınvalidemin tarifiyle karşılaştırdım, tam buğday unuyla yapınca doku biraz daha yoğun oldu ama tadı gerçekten çok yakındı. Kahvaltıda misafirlerime de yaptım, hepsi çok beğendi.
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