Dumplings and filled pastries
Traditional Kayseri-style dumplings are tiny squares of dough filled with ground meat and boiled, then topped with garlic yogurt and a hot butter sauce. This classic takes skill to make, with dumplings small enough to scoop up by the spoonful, and is a favorite at guest tables.
Knead the flour, egg, salt and lukewarm water into a smooth, firm dough. Cover and leave to rest for 30 minutes; this makes it easier to roll out.
Knead the lean ground meat thoroughly with the grated onion, salt and black pepper. If the mixture is too wet, you can squeeze some of the liquid out of the onion.
Roll the dough as thinly as possible and cut it into 2 cm squares. Place a lentil-sized amount of filling in the center of each square, then bring the four corners together and pinch to seal. Caution: Too much filling can make the dumplings open while boiling.
Bring a large pot of salted water to a boil. Add the dumplings and cook, stirring occasionally, until the dough turns translucent and they rise to the surface. Drain and transfer to a serving dish.
Mash the garlic into the yogurt and pour it over the dumplings. Melt the butter with the paste, add the Turkish red pepper flakes, and drizzle the hot sauce over the yogurt. Garnish with dried mint and serve hot.
Important: Authentic Kayseri-style dumplings are very small; the ideal size is forty dumplings to a spoonful. Contains gluten, dairy and egg. You can freeze the shaped dumplings on a floured tray before boiling, then drop them straight from the freezer into boiling water when ready to cook.
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