Yoruk Dumplings | Turkish Dumplings with Yogurt and Olive Oil in a Pressure Cooker

Knead the flour, egg, salt, and lukewarm water into a smooth dough. Wrap it in plastic wrap and let it rest for 20 minutes; rested dough is easier to roll out.

Thoroughly combine the ground beef with the grated onion, salt, and black pepper. The filling should be sticky.

Roll the rested dough thinly and cut it into small squares. Place a little filling on each square and bring the corners together in the center to form small dumplings.

Drop the dumplings into boiling water and close the pressure cooker lid. Cook for 12 minutes after it comes to a boil. This method helps keep the water from evaporating and softens the dumplings much faster than usual.

Mix the strained yogurt with the crushed garlic and salt, then pour it over the cooked dumplings. In a separate pan, heat the olive oil, add the red pepper flakes and dried mint, and drizzle the mixture over the sauce.