Friday, January 1, 2010


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.
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.

1 comment:

  1. This recipe took a little longer then I normally like to take to make dinner, but was well worth it. As I was making it the dish just didn't seam like there was going to be enough flavor, and it just seemed like everything wasn't going to go well together...well I was wrong. This dish was really good, and I would definitely take the time to make it again.