Gurza are traditional Azerbaijani dumplings filled with ground lamb and onion, wrapped in thin dough and boiled. Unlike Kayseri-style Turkish dumplings, they are shaped as larger parcels and served with garlic-vinegar strained yogurt.
Knead the flour, egg, lukewarm water and salt together. Cover and let the dough rest for 20 minutes.
Mix the ground lamb, grated onion, cumin, dried mint, salt and black pepper.
Roll the dough thinly and cut it into large squares. Add some filling to each square and press the edges together firmly to form a triangle.
Boil the dumplings in plenty of salted water until they float, then cook for a few minutes longer.
Drizzle with strained yogurt mixed with garlic and vinegar, then serve hot with melted butter.
Important: After rolling the dough thinly, press the edges together firmly with damp fingers or the dumplings may open while boiling and release the filling. Allergens: contains wheat (gluten), egg and dairy.
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