Dumplings and filled pastries
These oven-baked Turkish dumplings are first roasted, then cooked with hot stock and served with garlic yogurt. Their roasted dough adds a crisp texture and deep flavor, making them a distinctive alternative to boiled dumplings.
Knead the flour, egg, salt, and lukewarm water into a stiff dough, then let it rest for 30 minutes. Knead the ground meat with the grated onion, salt, and black pepper to make the filling.
Roll the dough out thinly and cut it into small squares. Add some filling to each square, bring the corners together to seal, and place the dumplings in a greased baking dish.
Roast the dumplings in an oven preheated to 200°C / 390°F until golden. Do not let them burn; they only need to take on some color.
Melt the butter with the tomato paste and stir it into the hot stock. Pour it over the roasted dumplings and bake until the liquid is absorbed. Serve hot with garlic yogurt.
Important: Roast the dumplings until golden without burning them; if they brown too much, they can become tough as they cook in the stock. Contains gluten and dairy. Cook the roasted dumplings until they absorb the stock so they soften. Serve hot.
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