Ingredients

• 400 g all-purpose flour
• 2 piece eggs
• 100 ml water
• 1 tsp salt
• 300 g ground beef
• 1 piece onion
• 1 tsp black pepper
• 500 g Turkish yogurt
• 3 clove garlic
• 60 g butter
• 1 tbsp paprika
• 1 tsp dried mint

Instructions

1. Make the dough

   Combine flour and salt in a large bowl. Make a well in center and add beaten eggs and water. Mix until a rough dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic. The dough should feel soft but not sticky. Cover with damp cloth and rest for 30 minutes. Do not skip the resting time or the dough will be difficult to roll.

2. Prepare the filling

   Finely dice the onion into 3mm pieces. Heat a dry pan over medium heat for 1 minute. Add ground beef and cook for 5-6 minutes, breaking it apart with a spoon until no pink remains. Add diced onion and cook for 4-5 minutes until softened. Season with salt and black pepper. The mixture should be dry with no excess liquid. Do not overcook or the meat will become tough.

3. Roll the dough

   Divide rested dough into 4 portions. On a lightly floured surface, roll each portion paper-thin using a rolling pin for 8-10 minutes per portion. The dough should be translucent when held up to light. Cut into 8cm squares using a sharp knife. Keep covered with damp cloth to prevent drying. Do not roll too thick or the dumplings will be chewy.

4. Shape butterfly dumplings

   Place 1/2 teaspoon filling in center of each square. Bring opposite corners together and pinch to seal, creating a triangle. Then bring the two side points together and pinch, forming butterfly wings. Work gently but firmly to ensure good seals. Each dumpling should hold its butterfly shape when lifted. Do not overfill or they will burst during cooking.

5. Boil the dumplings

   Bring a large pot of salted water to rolling boil over high heat. Add dumplings in batches, stirring gently once with wooden spoon. Cook for 8-10 minutes until they float to surface and pasta feels tender when tested. Remove with slotted spoon and drain briefly. The dumplings should hold their shape and have no raw flour taste. Do not overcrowd the pot or they will stick together.

6. Make yogurt sauce

   Mix yogurt with minced garlic and a pinch of salt in a bowl until smooth. The sauce should be creamy and spreadable. In a small pan, melt butter over low heat for 2-3 minutes until fragrant but not brown. Add paprika and stir for 30 seconds until aromatic and deep red. Do not let the butter burn or it will taste bitter.

7. Serve immediately

   Arrange hot dumplings on serving plates. Spoon generous amount of yogurt sauce over each portion. Drizzle with paprika butter and sprinkle with dried mint. Serve immediately while dumplings are still hot and yogurt is cool. The temperature contrast is essential for the best experience. Do not let the dish sit or the dumplings will become soggy.

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