TURKISH DUMPLINGS
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 14
Steps:
- 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. Photograph by Kate Mathis
DUMPLINGS IN YOGURT SAUCE
A flavorful Indian recipe from the Favorite Vegetarian Recipes cookbook. The recipe suggests adding Baghaar (a seasoned oil dressing) just before serving. I have not tried this yet.
Provided by ladyroseofrohan
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For dumplings, sift the chickpea (gram) flour into a large bowl. Add chili powder, 1/2 tsp salt, baking soda, onion, green chiles, and cilantro. Mix. Add water and form a thick paste. Heat the oil in a skillet. Put teaspoonfuls of the paste in the oil and cook over medium heat, turning once, until crisp golden brown. Set aside.
- For yogurt sauce, put yogurt in a bowl and whisk with the gram flour and water. Add all spices and 11/2 tsp salt. Mix well.
- Press mixture through a large strainer into a pan. Bring to a boil on low heat, stirring constantly. If it becomes too thick, add water.
- Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
- For dressing, heat the oil in a skillet. Add the cumin seeds and chiles and fry until darker in color and giving off an aroma. Pour the dressing over the dumplings and serve hot.
Nutrition Facts : Calories 1107.9, Fat 109.3, SaturatedFat 15.4, Cholesterol 9.9, Sodium 233.9, Carbohydrate 28.1, Fiber 4.8, Sugar 11.8, Protein 9.6
CHICKPEA DUMPLINGS IN YOGURT SAUCE
One of the best vegetarian dishes of India, the chickpea dumpling is the equal of those made of meat without mimicking them, and the yogurt sauce is creamy and delicious. Some people soak the chickpea dumplings in water after frying them, which gives them a lovely and delicate texture; others leave them crisp, adding them to the sauce at the last minute. The choice is yours; I enjoy the crisp version more but happily eat and make both. You can buy chickpea flour and hing (asafetida, page 10) at any store selling Indian ingredients and at many Middle Eastern stores as well. One word about the preparation: Skilled cooks can make the sauce first, then the dumplings, or mix the dumpling batter, then turn to the sauce, then fry the dumplings while the sauce is simmering. The level of activity required to do this is somewhat frenetic, but if you are comfortable with kitchen multitasking, it will work out.
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Put 1 cup of the chickpea flour, some salt and pepper, the cayenne, asafetida, 1 teaspoon of the turmeric, the coriander, baking soda, and 1/2 cup of the yogurt in a food processor and pulse a few times to combine; scrape the sides of the container if necessary. With the machine running, gradually add warm water, a tablespoon or so at a time, until the mixture forms a smooth paste. Process, stopping to scrape the sides of the container if necessary, until the mixture is smooth and light.
- Add at least 2 inches of oil to a pot (a narrow pot will allow you to use less oil, but a broader one will allow you to cook more dumplings at once). Turn the heat to medium-high and bring the oil to about 350°F (a pinch of the chickpea batter will sink about halfway to the bottom before bouncing back up to the top when the oil is ready). Drop in the batter by teaspoons (it's easiest to pick up a bit of the batter with one teaspoon and scrape it off with another). Do not crowd; turn the dumplings once or twice and cook them until nicely browned, just 2 or 3 minutes. As the dumplings finish, transfer them to a bed of paper towels to drain.
- Now make the sauce: Combine the remaining chickpea flour and yogurt in a blender with 1 cup warm water; turn on the blender and process until smooth. Combine this mixture in the blender if it is large or in a bowl with another quart of water.
- Put 2 tablespoons oil into a saucepan or deep skillet and turn the heat to medium. A minute later, add the chile, cumin, fennel, cinnamon, coriander, and remaining 1/2 teaspoon turmeric and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Turn the heat to low and add the yogurt-chickpea flour mixture, along with a large pinch of salt. Cover and simmer for about 20 minutes. (You can prepare the dish several hours in advance to this point; cover and set aside until you're ready to eat.)
- Taste and adjust the sauce's seasoning; it should be mild with a touch of heat and quite fragrant. Fish out the cinnamon stick and the chile (you can eat the other spices). Add the dumplings and re-cover; cook just until they are heated through, 5 to 10 minutes. Garnish with the cilantro and serve.
LENTIL DUMPLINGS IN YOGURT (DAHI BHALLA)
Make these soft lentil dumplings as a snack or side dish. They're coated with yogurt and served with coriander relish, plus our tamarind & date sauce
Provided by Roopa Gulati
Time 1h
Yield Serves 6 as a snack
Number Of Ingredients 17
Steps:
- Drain both lots of lentils using a sieve and discard the soaking water. Tip into a food processor and add the ground cumin, peppercorns, ginger and green chillies. Blitz to a soft paste, adding 1-2 tbsp water as required.
- Spoon the lentil mixture into a bowl and beat vigorously for 5-7 mins, or until the mixture becomes light and fluffy. It's easier to do this in a food mixer fitted with a beater.
- Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full. Stir the bicarbonate of soda into the lentil mixture, then use two dessert spoons to gently scoop and shape dumplings about the size of a small walnut. Working in batches, lower the dumplings into the oil using a slotted spoon.
- Fry the dumplings for 3-4 mins on each side, turning with a slotted spoon, until golden. Lift out and drain on kitchen paper. You should have 22-24 dumplings when all the batter is used up. Set aside.
- Whisk the buttermilk with an equal quantity of cold water in a large shallow baking dish. Coat the dumplings in the buttermilk mixture and leave overnight in the fridge (they will soften as they soak).
- The next day, gently press the dumplings to remove any excess buttermilk and arrange on a serving plate.
- To serve, whisk the yogurt with the sugar and enough milk to create a consistency that is just thick enough to coat the dumplings. Coat the dumplings with the yogurt and sprinkle with the ground cumin and chilli powder. Drizzle over some coriander relish and date & tamarind sauce, then sprinkle with the coriander leaves.
Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.42 milligram of sodium
More about "dumplings in yogurt sauce recipes"
SHISH BARAK: MEAT DUMPLINGS IN YOGURT SAUCE - ARAB …
From arabamerica.com
Estimated Reading Time 3 mins
KURDISH DUMPLINGS IN YOGURT - ANDREW ZIMMERN
From andrewzimmern.com
SHISH BARAK (LAMB DUMPLINGS IN YOGURT SAUCE) - CHEF TARIQ
From cheftariq.com
THE PERFECT DUMPLING SAUCE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE TURKISH MANTI WITH GARLIC YOGURT SAUCE
From compassandfork.com
HOW TO MAKE AUSHAK, AFGHAN LEEK DUMPLINGS WITH A MEATY SAUCE
From washingtonpost.com
SHISH BAREK LEBANESE MEAT DUMPLINGS WITH YOGURT SAUCE
From beckandbulow.com
MEDITERRANEAN DUMPLINGS WITH YOGURT-MINT SAUCE | RECIPE CART
From getrecipecart.com
CHICKPEA FLOUR DUMPLINGS SIMMERED IN A SPICY YOGURT SAUCE
From foodandspice.com
SHISH BARAK LEBANESE DUMPLINGS - THE MATBAKH
From thematbakh.com
TURKISH LAMB DUMPLINGS WITH YOGURT AND BROWN BUTTER TOMATO …
From saveur.com
AUSHAK (AFGHAN LEEK DUMPLINGS WITH YOGURT AND MEAT SAUCE)
From washingtonpost.com
TURKISH DUMPLINGS WITH YOGURT SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKPEA FLOUR DUMPLINGS WITH YOGURT SAUCE — CHEF SHANNON SMITH
From chefshannon.com
SHISH BARAK (MEAT DUMPLINGS IN YOGURT SAUCE) - PHOTOGRAPHY BY …
From omayahcooks.com
CHICKPEA DUMPLINGS IN YOGURT SAUCE - PLAIN.RECIPES
From plain.recipes
PUNJABI DUMPLINGS IN YOGHURT SAUCE - BIGOVEN.COM
From bigoven.com
RECIPE: YOGURT DUMPLINGS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
SPICED MANTOO DUMPLINGS WITH YOGURT AND TOMATO MEAT SAUCE
From mincerecipes.info
DUMPLINGS COOKED IN YOGURT SAUCE FROM THE CUISINE OF LIFE: …
From app.ckbk.com
DAHI VADA (DAHI BHALLA): FRIED DUMPLINGS IN YOGURT SAUCE
From hookedonheat.com
CHICKPEA FLOUR DUMPLINGS IN A SPICY YOGURT SAUCE
From foodandspice.com
SPINACH DUMPLINGS IN YOGURT SAUCE - BIGOVEN.COM
From bigoven.com
KURDISH DUMPLINGS IN YOGURT RECIPE - ANDREW ZIMMERN | FOOD
From foodandwine.com
LENTIL DUMPLINGS IN YOGURT SAUCE | VEGETARIAN KHANA
From vegetariankhana.com
RECIPE: ASSORTED DUMPLINGS WITH GARLIC-YOGURT SAUCE STEP BY STEP …
From handy.recipes
ASTRAY RECIPES: PUNJABI DUMPLINGS IN YOGHURT SAUCE
From astray.com
GRAMFLOUR DUMPLINGS IN YOGURT SAUCE - THE BIG SWEET TOOTH
From thebigsweettooth.com
DUMPLINGS IN YOGURT-TAHINI SAUCE FROM THE CUISINE OF LIFE: …
From app.ckbk.com
TURKISH DUMPLINGS WITH YOGURT SAUCE AND PAPRIKA BUTTER RECIPE
From eatsmarter.com
MEAT DUMPLINGS IN YOGURT SAUCE (SHISHBARAK) | RECIPES, FALL …
From pinterest.ca
THESE LAMB DUMPLINGS IN YOGURT SAUCE WITH MINT OIL MAKE FOR A …
From forbes.com
HOW TO MAKE ASHAK - AFGHAN VEGETABLE DUMPLINGS - COOKING …
From cookingcounty.com
SHISH BARAK: LAMB DUMPLINGS IN YOGURT SAUCE WITH MINT OIL
From tastecooking.com
AUSHAK (AFGHAN LEEK DUMPLINGS WITH YOGURT AND MEAT SAUCE)
From pb-impact.washingtonpost.com
DUMPLINGS IN YOGURT SAUCE (SHISH BARAK) | RECIPE - PINTEREST
From pinterest.ca
DAHI BHALLA (LENTIL DUMPLINGS IN YOUGURT)
From insearchofsukoon.com
TURKISH MEAT DUMPLINGS (MANTI) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love