Quick Turkish Dumplings with Honeycomb Mold Tips, FAQ & printable recipe

Tips for success

To get the thinnest dough, roll from the center outward, turning the dough as you go. If the dough shrinks back, let it rest for a few more minutes. Use a light dusting of flour on the work surface and the rolling pin to prevent sticking.

When pressing the dough into the mold, use your fingers to gently push it into the corners of each hexagon. This ensures the filling stays in place and the dumplings are well-formed.

The pepper butter is the finishing touch that makes the dish sing. Heat the butter until it's foamy but not browned, then add the Aleppo pepper flakes and swirl for just a few seconds. The flakes should be fragrant but not burnt.

If you prefer a milder flavor, reduce the amount of pepper or use sweet paprika. For a spicier kick, add a pinch of cayenne. The sizzling butter is best poured over the yogurt just before serving.

Variations

• Lamb Filling: Substitute ground lamb for the beef. Lamb pairs beautifully with the yogurt and pepper butter. Add a pinch of ground cumin to the filling for extra warmth.
• Vegetarian Filling: Use a mixture of finely chopped mushrooms, walnuts, and caramelized onions. Sauté the mushrooms to release moisture before mixing. Season with salt, pepper, and a little smoked paprika.
• Spicy Yogurt: Stir a teaspoon of harissa or a pinch of cayenne into the yogurt sauce for a spicy kick. This adds a North African twist to the classic Turkish sauce.
• Baked Dumplings: Instead of boiling, arrange the dumplings in a buttered baking dish, brush with melted butter, and bake at 400°F (200°C) for 15-20 minutes until golden and crisp. Then top with the yogurt and pepper butter.

Storage and make-ahead

Fridge

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce and pepper butter separately.

Freezer

Freeze uncooked dumplings on a floured tray until solid, then transfer to a freezer bag. They keep for up to 2 months.

Reheat

Reheat cooked dumplings in a skillet with a little water over medium heat, or microwave briefly. Add fresh yogurt and pepper butter after reheating.

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce and pepper butter separate. To reheat, place the dumplings in a skillet with a splash of water and warm over medium heat, or microwave briefly. The yogurt sauce can be served cold or at room temperature.

The dumplings can be assembled and frozen before cooking. Place the uncooked dumplings on a floured tray and freeze until solid, then transfer to a freezer bag. To cook, add frozen dumplings directly to boiling water and cook for 9-10 minutes, or until the filling reaches 160°F (71°C). The yogurt sauce can be made a day ahead and stored in the fridge.

Serving ideas

Serve the dumplings in shallow bowls, spooning the garlic yogurt over the top while they're still hot. The cold yogurt will create a creamy contrast to the warm dumplings.

Drizzle the sizzling Aleppo butter over the yogurt, and watch as it pools around the dumplings. This dish is often served as a main course, but it can also be a hearty appetizer for a crowd.

A simple side salad of cucumber and tomatoes with a lemon-olive oil dressing would complement the rich dumplings. Crusty bread is also good for soaking up the extra sauce.

For a traditional Turkish meal, serve with a glass of ayran (a yogurt drink) or a light red wine. The dumplings are best eaten immediately, as the yogurt sauce can make them soggy if left too long.

Frequently asked questions

Recipe card

Quick Turkish Dumplings with Honeycomb Mold

Prep 40 minCook 7 minRest 20 minTotal 1 h 7 minServes 6

Ingredients

• 3 cups all-purpose flour
• 1 large egg
• 1 tsp salt
• 1 cup warm water
• 250 g minced beef
• 1 grated onion
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 pinch of salt
• 3 tbsp unsalted butter
• 1 tsp Aleppo pepper flakes

Instructions

1. In a large bowl, combine the flour, egg, salt, and warm water. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be firm but pliable. Cover with a damp towel and let rest for 20 minutes.
2. In a medium bowl, combine the minced beef, grated onion, black pepper, and salt. Mix with a fork until well combined. The onion should be grated and squeezed of excess liquid if very watery. Keep the filling chilled while you roll the dough.
3. Divide the dough in half. On a floured surface, roll one half into a thin round sheet about 1/16-inch thick. Drape the sheet over the honeycomb mold, pressing lightly into each hexagon so the dough fits snugly. The dough should be thin enough to see the mold through it.
4. Drop pea-sized balls of the filling into each hexagon indent. Use a small spoon or your fingers; each cell should be filled but not overflowing. Press the filling gently into the dough so it stays in place.
5. Roll the second half of dough into a thin sheet. Lay it over the filled mold, pressing around the edges to seal. Use a rolling pin to roll over the top, cutting the dumplings along the mold's edges. Turn the mold over and tap firmly to release the dumplings onto a floured tray.
6. Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the boiling water in batches if necessary. Cook for 7 minutes, or until they float to the surface and are tender. The beef filling must reach 160°F (71°C).
7. In a small bowl, stir together the yogurt, minced garlic, and a pinch of salt. Set aside at room temperature while the dumplings cook.
8. In a small skillet, melt the butter over medium heat. Add the Aleppo pepper flakes and swirl for 30 seconds until fragrant and sizzling. Remove from heat immediately to avoid burning.
9. Drain the cooked dumplings and divide among serving bowls. Spoon the garlic yogurt over the hot dumplings, then drizzle with the sizzling Aleppo butter. Serve immediately while hot.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

48 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.