Dumplings and filled pastries
This handmade specialty from Erzurum is made by cutting thinly rolled dough into small squares and filling them with seasoned ground beef. Served with garlic yogurt and melted butter, it stands apart from other regional varieties.
Knead the flour, egg, water, and salt together to make an elastic dough.
Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.
Mix the ground beef, onion, and black pepper.
Roll the dough out thinly and cut it into small squares. Place a small amount of filling in the center of each square and seal it.
Boil the dumplings in boiling water for 10 minutes, then drain.
Mix the garlic into the yogurt and spoon it over the dumplings. Drizzle with melted butter and red pepper flakes, then serve.
Be sure to rest the dough before rolling it out; dough that has not rested is less elastic and may tear when you seal the dumplings. Allergens: wheat (gluten), egg, and dairy.
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