Turkish Dumplings with Yogurt Sauce and Paprika Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 Tbsp melted butter
- 1 egg
- salt
- For the filling
- 200 grams Ground lamb
- 1 onion
- 2 Tbsps parsley (chopped)
- 1 Tbsp mint (chopped)
- 1 tsp hot ground paprika
- for the toppings
- 300 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- salt
- 2 Tbsps butter
- 1 tsp hot ground paprika
- mint (for garnish)
Preparation steps
For the dough, knead flour, butter and egg with about 150 ml (approximately 2/3 cup) lukewarm water and season with salt. Add extra water or flour as needed to form smooth and elastic dough. Cover dough and let rest at room temperature about 30 minutes.
For the filling, peel and finely chop onion. Combine onion with ground lamb, mint, parsley and paprika, season with salt and pepper and mix well.
Thinly roll out dough on lightly floured surface and cut into 4 cm (approximately 1 1/2 inch) squares. Spoon 1/2 teaspoon filling on centers of squares, fold corners over filling into a star shape and squeeze closed.
Boil dumplings in a large pot of salted water about 4 minutes.
For the yogurt topping, mix yogurt with lemon juice and season lightly with salt. For the butter topping, melt butter and stir in paprika.
Drain dumplings and spread on warm plates. Top with yogurt sauce and paprika butter as desired and garnish with mint.
