Turkish Dumplings Recipe
pimenton spiced beef, labneh, pistachios, harissa garlic butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumpling Dough
Filling
Labneh
Harissa Garlic Butter
Toppings
Method
Dumpling Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the egg and water. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 3
Labneh
- 4
Prepare Labneh
In a bowl, mix the plain yogurt with salt. Place a cheesecloth over a bowl, pour the yogurt mixture into it, and let it drain in the refrigerator for at least 2 hours or overnight to achieve a thick consistency.
Harissa Garlic Butter
- 5
Make Harissa Garlic Butter
In a small saucepan, melt the butter over low heat. Add minced garlic and harissa paste. Stir until combined and fragrant, about 2-3 minutes. Remove from heat and set aside.
Assemble and Cook Dumplings
- 6
Roll Out Dough
After resting, roll out the dough on a floured surface until thin. Cut into circles using a cookie cutter or a glass.
- 7
Fill Dumplings
Place a small spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges if desired.
- 8
Cook Dumplings
Bring a large pot of salted water to a boil. Drop the dumplings in batches and cook for about 5-7 minutes, or until they float to the top. Remove with a slotted spoon.
