Shish Barak Yogurt Dumplings (Printable Version)
# What You’ll Need:
→ Dough
01 -
3 cups all-purpose flour
02 -
1 tbsp milk powder (optional)
03 -
1 tbsp granulated sugar
04 -
1 tsp salt
05 -
1/3 cup vegetable oil
06 -
1 cup water
→ Filling
07 -
1/2 lb ground beef (ground lamb or mixture can be used)
08 -
3 tbsp pine nuts, toasted in olive oil
09 -
1 small onion
10 -
Handful of parsley
11 -
3 garlic cloves
12 -
1/2 tbsp smoked paprika
13 -
1 tbsp seven spice or allspice
14 -
Salt and pepper, to taste
→ Yogurt Sauce
15 -
32 oz plain yogurt (do not use Greek yogurt)
16 -
1 1/2 tsp salt
17 -
2 tbsp corn starch
18 -
2 cups water (may need more)
→ Garnish
19 -
1 head garlic, crushed
20 -
3 tbsp dried mint, crushed
# Steps to Follow:
01 -
Combine all dough ingredients in a stand mixer using the paddle attachment or mix by hand, gradually adding water. Knead until smooth, cover, and rest for 30 minutes while preparing the filling.
02 -
In a food processor, pulse onion, garlic, and parsley until finely chopped. Combine with ground beef and sauté with seasonings until browned. Add toasted pine nuts to the cooked mixture and set aside.
03 -
Divide dough into two and roll each half to 1/8 inch thickness. Cut circles using a cookie cutter or small cup. Place 1 tsp of filling onto each circle, fold into half-moons, and pinch edges to seal. Shape into tortellini by pinching the ends together. Repeat until all dough is used.
04 -
Place dumplings on a nonstick baking sheet sprayed with olive oil. Bake at 400°F (200°C) for 10 minutes until lightly browned. Broil briefly for additional color, if desired. Cool completely, then freeze if storing for later.
05 -
Blend yogurt, corn starch, salt, and water until smooth. Simmer in a pot over medium heat, stirring constantly, until thickened (10-15 minutes). If needed, mix additional corn starch and yogurt to thicken further. Cook until sauce coats the spoon.
06 -
Add dumplings to the yogurt sauce and cook over medium heat for 10 minutes or until they float to the top.
07 -
Sauté garlic in olive oil until crispy. Mix into the yogurt sauce. Sprinkle with crushed dried mint before serving.
# Additional Notes:
01 -
Dumplings can be prepared ahead of time and frozen for later use.
02 -
Use plain yogurt, not Greek yogurt, for the correct consistency.