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Veal Turkish Dumplings

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Veal Turkish Dumplings

with garlic yogurt and smoked paprika and tomato oil

Informations supplémentaires
35 min. | 853 kcal | easy | Happy hour | Printable version
1. Setup Bring a big pot of water to a boil for step 4. Chop the shallot, the garlic and the parsley. Mix the yogurt with the garlic. Set aside.
2. Make the veal mixture Mix the ground veal with the shallot, 3/4 of the parsley, some salt and some pepper.
3. Make the dumplings Prepare a small bowl of water to soak your fingers in. Fill the center of a wonton with about 1 tsp. of the veal mixture. Moisten the edges of the wonton with your fingers. Fold the dough in half upwards but do not close completely. Pinch the two ends inwards to form a cross and press to stick the dough together with a little water. Press to seal the dough well.
4. Cook the dumplings Gently add the dumplings to the boiling water and cook for 5-8 minutes over medium heat. After the cooking, gently remove them from the pot with a slotted spoon and place on a large plate.
5. Make the flavoured oil While the dumplings cook, warm up a drizzle of oil in a pot over medium-high heat. Add 15 2P | 30 3P ml of the tomato paste and cook for about 2 minutes. Add the smoked paprika and 1/4 2P | 1/3 3P cup of oil, whisk and bring to a boil. Remove the saucepan from the heat. Add a pinch of sugar and of salt.
6. Plate your dish Garnish the bottom of a bowl with the yogurt. Add the dumplings and garnish with the flavored oil and the remaining parsley. Add some salt and pepper to taste. Bon appétit!
24unitWonton dough
280gGround Veal
2unitGreek Yogourt 2%
2.5gSmoked Paprika
1unitFresh Italian Parsley
1unitGarlic Clove(s)
15mlTomato Paste
1unitShallot
What you need Pots, Bowls, Whisk, Slotted spoon.
853 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 32g
11%
fat 65g
100%
cholesterol 75mg
25%
fiber 2g
8%
protein 34g
saturated 14g
70%
sodium 440mg
18%
sugar 3g
trans 1g