Dumplings and filled pastries
Çökelek, a Turkish curd cheese, is salty and low in fat; used by itself as a filling, it dries out and crumbles during boiling. In this recipe, the curd cheese is softened with onion, a little butter, and parsley, with no extra salt added. Because its saltiness varies by brand, taste the filling before sealing the dumplings.
Knead the flour, egg, salt, and water for 10 minutes. Shape the dough into a ball and cover it with a damp cloth.
Finely chop the onion and cook it in the butter over low heat for 8 minutes, until soft but not browned. Remove from the heat and let cool slightly. Crumble in the curd cheese by hand, then add the finely chopped parsley and spices. Taste and add salt only if needed.
Divide the rested dough into four pieces and roll each one to 1.5 mm thick. Cut into 3 cm squares.
Put half of a 4 ml measure of curd cheese filling on each square and bring the four corners together in the center. The cheese filling expands as it boils; press the edges together twice to seal them and do not overfill.
Bring 3 liters of salted water to a boil, then reduce it to a gentle simmer; a rolling boil can open cheese-filled dumplings. Once they float, cook for 5 more minutes and drain.
Whisk the yogurt with the crushed garlic and spoon it over the dumplings. Melt the butter and remove it from the heat. Let the mint steep in the hot butter for 20 seconds, then drizzle it over the top.
Let the dough rest for 40 minutes; this is inactive time. Be sure to taste the curd cheese filling before stuffing. If the cheese is salty, do not add salt to the filling and reduce the salt in the yogurt too. Cheese-filled dumplings can open more easily while boiling, so seal the edges carefully and make sure none are left dry.
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