For the Dumplings:
- 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
For the Toppings:
- 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
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.
Photograph by Kate Mathis