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4 Serves
108 Mins
Prepare the dough by mixing flour and water, then knead until smooth and let it rest. Prepare the filling by mixing ground beef, finely chopped onion, salt, and black pepper.
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
364 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
428 mg / 4,700 mgSodium
1260 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
4 g / 28 gSugar
14 g / 50 gSaturated Fat
7 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Roll out the dough thinly using a rolling pin and cut into small squares. Place a small amount of the meat filling in the center of each square and pinch the corners to seal the dumplings.
Boil the dumplings in a large pot of salted water until they float to the surface and are tender.
Whisk the yogurt with minced garlic and a pinch of salt in a bowl to create the sauce.
Heat the olive oil in a small pan and stir in the red pepper flakes or chili powder until fragrant. Drain the dumplings and serve topped with the yogurt sauce and the hot chili oil.
49
g48
g30
g
Salvadoran
Egyptian