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Whole Wheat Turkish Dumplings with Ground Turkey
50
Steps
- 1. In a mixing bowl combine flours and whisk together. Sprinkle a small amount of all purpose flour onto a clean work surface and create a mound with the flour mixture.
- 2. Make a well in the center of flour and crack eggs into well, followed by water and oil.
- 3. Using a fork gently whisk eggs, water and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
- 4. If dough is dry add water, 1 teaspoon at a time, then knead dough for 3-5 minutes, wrap in plastic and let sit for about 20 minutes before using.
- 5. Sprinkle a little more flour onto the surface and roll the dough out until about 1/8 inch thick, taking a break and covering the dough back up if you need to allow glutens to rest in between (if the dough springs back at you too much).
- 6. Using a sharp knife trim edges of dough, then cut into 2 1/2 inch squares. Set aside.
- 7. Place ground turkey and garlic in a mixing bowl and season with salt and pepper, mix until thoroughly combined.
- 8. Brush beaten egg over one of the cut squares and place 1/2 teaspoon filling in the center.
- 9. Bring the center of each side of the dumpling wrapper to the center of the dumpling and pinch all the sides closed.
- 10. Repeat until all of the wrappers and filling have been used.
- 11. Bring a large pot of water to a boil over high heat.
- 12. Once water is boiling, add a small handful of salt and about 20 dumplings. Boil dumplings for about 5 to 6 minutes, stirring occasionally.
- 13. Meanwhile, stir together yogurt and garlic and lightly season with salt.
- 14. Scoop yogurt into two or three bowls and create a wide well with the yogurt.
- 15. Drain dumplings and divide into prepared bowls.
- 16. In a skillet melt butter and oil together over medium heat. Add remaining ingredients and stir together. Season with salt and pepper and simmer for 30 seconds. Remove from heat and spoon over dumplings.
- 17. Finish with a light sprinkling of salt and pepper and top with sliced mint leaves. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
