Turkish Dumplings

These little dumplings are a real work of art. Skillful Turkish housewives sculpt them very tiny, less than a centimeter in diameter

Ingredients

• 250 ml thick yogurt
• 2 cloves of garlic
• salt
• 200 g flour
• 1 large egg
• 1/8 tsp salt
• 4 tbsp. l. butter
• 2 tbsp. l. tomato sauce
• 1 tsp paprika
• 1/2 tsp chili flakes
• dried mint
• 250 g ground beef
• 1 small onion
• 5 sprigs of parsley
• salt, freshly ground black pepper

Directions

1. Sift flour into a bowl, add salt. In a separate bowl, combine the egg and 5 tbsp. l. water. Pour this mixture into flour and knead the dough. Place the dough on a floured work surface and knead by hand, 5 minutes. Roll the dough into a ball and return to the bowl, cover with plastic wrap and leave for 1 hour.
2. For the filling, peel and chop the onion, preferably with a blender. Combine the minced meat with the onion and finely chopped parsley leaves. Season with salt and pepper.
3. In a small bowl, combine yogurt and finely chopped garlic and season with salt. Stir and refrigerate.
4. Roll out the dough into a 2.5 mm thick layer. Cut into squares with a side of 1.5 cm. Place some minced meat in the center of the square. Connect the two near corners of the square and pinch the resulting cut.
5. Connect the two remaining corners and pinch the cut too. Then pinch the long slice. Put the finished dumplings on a board dusted with flour.
6. Boil water in a large saucepan, add salt and lower the dumplings. Wait until they come up and cook for 3 minutes. Put the finished dumplings into a bowl with a slotted spoon. Pour the yogurt sauce over the dumplings.
7. At the same time, melt the butter in a saucepan over low heat. Add tomato sauce, chili flakes and paprika, heat, 5 minutes. Pour the sauce over the dumplings, sprinkle with dried mint and serve immediately.