Turkish Dumplings

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 45 min
  • Inactive: 30 min
  • Cook: 10 min
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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


  1. 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.
  2. 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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