Turkish Dumplings

Total Time:
1 hr 25 min
45 min
30 min
10 min


  • 2 1 -ounce packets plain instant oatmeal(about 2/3 cup)
  • 2 cups all-purpose flour, plus more for dusting
  • Kosher salt
  • 1 large egg
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces ground beef
  • 1 small white onion, grated and squeezed dry
  • Freshly ground pepper
  • 1 1/2 cups plain Greek yogurt
  • 1 clove garlic, grated
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons red pepper flakes
  • 1/4 teaspoon paprika
For the Dumplings: For the Toppings:

Make the dumplings: Cook the oatmeal as the label directs, then let cool. Combine the oatmeal, flour and 1/2 teaspoon salt in a bowl and make a well in the center. Add the egg and olive oil to the well and mix with a fork. Turn the dough out onto a floured surface and knead into a smooth ball. Cover with a towel and let rest 30 minutes. Meanwhile, mix the beef, onion, 1 tablespoon salt, and pepper to taste in a bowl and set aside.

Prepare the toppings: Whisk the yogurt, garlic, cup water, and salt to taste in a bowl. Heat the olive oil in a small skilletover medium heat. Add the pepper flakes and paprika and cook 1 minute. Set the yogurt sauce and spiced oil aside.

Bring a pot of salted water to a boil. Divide the dough into 4 pieces. On a floured surface, roll each piece into a 20-by-4-inch rectangle, then cut into 2-inch squares. Place 1 teaspoon beef filling in the center of each square, fold over into a triangle and press the edges to seal.

Boil the dumplings in batches, stirring occasionally, until they float, 8 to 10 minutes. Drain and transfer to bowls. Top with the yogurt sauce and spiced oil.

Photograph by Kate Mathis

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