Dumplings and filled pastries
Spiced whole-wheat Turkish dumplings are made by rolling out whole-wheat dough, filling it with cumin-seasoned ground meat, sealing each piece, and boiling them. This recipe takes hours because thousands of tiny dumplings are sealed by hand, so it is prepared ahead for a crowd.
Knead the whole-wheat flour with the egg, water, and salt into a firm dough. Cover with a damp towel and let it rest for 20 minutes.
Mix the ground meat with the onion, cumin, and salt. Roll the dough thin and cut it into small squares. Put some filling in the center of each square and bring the four corners together to seal.
Simmer the Turkish dumplings in water that is not boiling, but gently bubbling, for 20 minutes. Drain.
Mix the yogurt with the crushed garlic, pour it over the Turkish dumplings, and serve.
Do not leave the dough uncovered; keep it under a damp towel or it will dry out and crack. Do not boil the water; cook the Turkish dumplings at a gentle simmer or the dumplings may fall apart. Allergens: contains gluten (whole-wheat flour) and eggs.
Hamuru nemli bir bezle örtmeyi tamamen unuttum ve kısa sürede kenarları kuruyup çatladı, bazı mantıları haşlarken açıldı; 8 kişilik porsiyonun neredeyse dörtte biri israf oldu.
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