Turkish Dumplings with Yogurt Sauce and Paprika Butter

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.