These dumplings are filled entirely with walnuts and come from villages between the Black Sea region and Central Anatolia, where meat was not always available. The walnuts release their own oil, so no additional fat is needed in the filling. Coarsely crush them with a mortar and pestle; a food processor releases the oil too early and turns the filling pasty inside the dough.
Knead the flour, egg, salt and water for 10 minutes. Shape into a ball and cover with a damp cloth.
Coarsely crush the walnuts with a mortar and pestle or the back of a knife until they are about the size of bulgur. Do not grind them to a powder; the coarse texture is what makes the filling distinctive. Finely chop the onion, rub it with a pinch of salt, and squeeze out its liquid.
Mix the crushed walnuts with the squeezed onion, finely chopped parsley and spices. The mixture should just hold together in your palm; if it crumbles, add one 4 ml measure of water.
Divide the dough into four pieces and roll each to 1.5 mm thick. Cut into 3 cm squares.
Place half of one 4 ml measure of walnut filling on each square. Bring the four corners together in the center and press the edges to seal. Walnut pieces have sharp edges, so take care that they do not pierce the dough as you join the corners.
Bring 3 liters of salted water to a boil and add the dumplings. Once they float, cook for 5 minutes more, then drain. Whisk the yogurt with the garlic and spread it over the dumplings. Melt the butter, remove it from the heat, stir in the mint, and drizzle it over the top.
Let the dough rest for 40 minutes; this is inactive time. Taste the walnuts before crushing them—a rancid walnut will spoil the entire filling, and cooking will not fix it. The walnut oil gradually seeps into the dough, so do not fill the dumplings far in advance.
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