Tray Dumplings from the Turkish Cookbook

⏱ 75 mins 🍽 4 serving(s) 🌶 chinese 🏷 Meatballs

These baked dumplings, also called oven dumplings, originate from Kayseri in Central Anatolia. A dough is rolled and cut into squares, then filled with a seasoned mixture of ground veal, onion, and spices. After a brief bake, the dumplings are topped with a garlicky tomato sauce and garnished with fresh basil, parsley, sumac, and black pepper before a final minute in the oven. The recipe serves four and takes about 75 minutes to prepare and cook.

Tray Dumplings from the Turkish Cookbook

Ingredients

  • 3/4 cup all-purpose flour, for dusting
  • 4 tablespoons butter, melted
  • 2 fresh basil sprigs, finely sliced
  • 4 flat-leaf parsley sprigs, finely sliced
  • 1 large pinch ground sumac
  • 1/4 teaspoon black pepper
  • 400 g ground veal (ground)
  • 3/8 cup medium onion, finely sliced
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried chili pepper flakes (red pepper)
  • 1/4 teaspoon black pepper
  • 2/3 cup butter, melted
  • 4 garlic cloves
  • 1 teaspoon dried chili pepper flakes (red pepper)
  • 1 1/2 teaspoons tomato paste (see p.492)
  • 1 cup tomatoes, finely sliced
  • 1/2 teaspoon salt
  • scant 1/2 cup veal stock, hot (see p.489)

Method

  1. For the dough, mix the flour and salt in a large bowl.
  2. Create a well in the centre and add the egg, milk and olive oil, mixing gently.
  3. Knead the mixture for 10 minutes to form a coarse dough.
  4. Split the dough into two equal portions.
  5. Cover the dough with a damp cloth and allow it to rest for 30 minutes.
  6. Dust the rested dough with flour and roll each piece into a 30-cm (12-inch) circle.
  7. Cut both circles into 5-cm (2-inch) squares.
  8. Heat your oven to 220°C/425°F/Gas Mark 7.
  9. Use 2 tablespoons of the butter to grease a 25-cm (10-inch) lipped baking sheet.
  10. To prepare the filling, knead the veal, onion, salt, dried chilli flakes and black pepper together in a bowl for 5 minutes.
  11. Place an equal amount of filling onto each dough square.
  12. Bring the corners together and pinch them, leaving the centres open.
  13. Arrange the assembled dumplings on the buttered baking sheet.
  14. Drizzle the remaining 2 tablespoons of butter over the dumplings.
  15. Bake the dumplings in the hot oven for 8 minutes.
  16. For the sauce, melt the butter in a saucepan.
  17. Add the garlic cloves and cook them for 20 seconds.
  18. Stir in the dried chilli flakes and cook for a further 10 seconds.
  19. Add the tomato paste and cook for 1 minute.
  20. Put in the tomato and salt, cooking for 5 minutes.
  21. Bring the mixture to a boil, then lower the heat.
  22. Pour in the hot stock and cook for another 3 minutes.
  23. Take the baked dumplings from the oven and pour the sauce over them.
  24. Scatter the basil, parsley, ground sumac and black pepper on top.
  25. Place the tray back in the oven for 1 minute, then serve straight away.

Nutrition (per serving)

Sodium910500 mg

Recipe details

CategoryMeatballs
Cuisinechinese
AuthorGenius Kitchen