Monday, April 26, 2010
Spicy Beef Dumplings in Yogurt Soup
To assemble the dumplings I put about a teaspoon of filling onto a circle of dough, folded the dough into a half-moon shape, and then pinched the two corners together to get a tortellini shape.
I did this about sixty times.
Then I whisked together some yogurt, water, garlic, egg white and dried mint in a pot and brought it to a boil. The recipe called for strained yogurt but I used regular, so of course it curdled. I simmered the dumplings for about eight minutes and served them with the yogurt soup. They were delicious, and so different from anything I'd ever made before. I did put most of these in the freezer and can't wait to have them again.