Turkish dumplings

Photography by Rob Palmer

Makes 20

Ingredients
    1 small brown onion, grated
    200g lean lamb mince
    2 tablespoons chopped fresh mint leaves
    1 teaspoon sweet mild paprika
    1 teaspoon sumac
    20 wonton wrappers
    small fresh mint leaves and sweet mild paprika, to serve
    Yoghurt sauce
    1/4 cup plain Greek-style yoghurt
    2 garlic cloves, crushed

Method
Place onion, mince, mint, paprika, sumac and salt and pepper in a bowl. Mix to combine.

Place half the wonton wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture into the centre of each wrapper. Brush edges with cold water. Bring 2 opposite corners together. Press to seal. Repeat to enclose filling. Repeat with remaining wrappers and mince mixture.

Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.

Make yoghurt sauce: Place yoghurt, garlic and 1 1/2 tablespoons cold water in a bowl. Stir to combine. Drizzle over dumplings. Top with mint leaves and paprika. Serve.

Super Food Ideas - August 2008, Page 62
Recipe by Liz Macri