Equipment
* optional
Ingredients
Dumpling Dough
- 300 g all-purpose flour
- 150 ml water, room temperature
- 3 g salt
Scallion Filling
- 200 g scallions, finely chopped
- 2 g salt
- 1 g black pepper, freshly ground
- 15 ml olive oil
- 1 g red pepper flakes
Meat Sauce
- 30 ml vegetable oil
- 1 yellow onion, finely chopped
- 250 g ground beef, lean
- 3 garlic, minced
- 30 g tomato paste
- 3 g ground coriander
- 2 g ground turmeric
- 3 g salt
- 100 ml water
Garlic Yogurt Sauce
- 250 g plain whole milk yogurt
- 1 garlic, grated or crushed into a paste
- 2 g salt
- 2 g dried mint
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the flour and salt. Gradually pour in the water, mixing until a shaggy dough forms. Turn out onto a surface and knead until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
While the dough rests, combine the chopped scallions, salt, black pepper, olive oil, and red pepper flakes in a bowl. Toss well until the scallions are evenly coated.
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and saute until translucent. Add the ground beef, breaking it up with a spoon. Wash hands thoroughly after handling raw meat. Cook until the meat is fully browned and reaches an internal temperature of 74C/165F.
Stir the minced garlic, ground coriander, turmeric, salt, and tomato paste into the beef mixture. Cook for 2 minutes to toast the spices, then pour in the water. Reduce heat to low and simmer until the liquid reduces and the sauce thickens.
In a small bowl, whisk together the yogurt, grated garlic paste, and salt until smooth. Set aside to let the flavors meld.
Divide the rested dough in half. On a floured surface, roll out the dough to a thickness of about 1.5mm. Use a pastry cutter or glass to cut out 7cm circles.
Place a heaping teaspoon of the scallion filling in the center of each dough circle. Lightly moisten the edges with water, fold over into a half-moon shape, and press firmly to seal, ensuring no air bubbles remain inside.
Bring a large pot of generously salted water to a boil. Carefully drop the dumplings into the boiling water in batches to avoid crowding. Cook until they float to the surface and the dough is tender, about 4 to 5 minutes.
Use a slotted spoon to carefully remove the cooked dumplings from the water. Spread half of the garlic yogurt sauce onto a large serving platter. Arrange the hot, drained dumplings over the yogurt in a single layer.
Top the dumplings with the warm meat sauce, drizzle the remaining garlic yogurt over the top, and sprinkle generously with crushed dried mint. Serve immediately.
Chef's Notes
- To save significant prep time, square or round store-bought wonton or gyoza wrappers can be substituted for the homemade dough.
- Salt the scallions right before assembling the dumplings. If salted too early, they will release water and make sealing the dough difficult.
- The contrast of temperatures is key to this dish. Ensure the meat sauce and dumplings are piping hot, while the yogurt remains cool.
- Crushing dried mint between your palms before sprinkling releases its essential oils and dramatically improves the aroma.
Storage
Refrigerator: 3 days — Store the dumplings, yogurt, and meat sauce in separate airtight containers.
Freezer: 1 month — Freeze uncooked dumplings in a single layer before transferring to a bag. Do not freeze yogurt sauce.
Reheating: Microwave meat sauce until hot. Steam refrigerated dumplings for 3-5 minutes until heated through. Serve over cold yogurt.
