Steamed Turkish Lamb Dumplings with Minted Yogurt Dipping Sauce
These little bites are a perfect appetizer for a special occasion. Why not make a double batch and freeze half so you'll never be caught off guard when friends drop in? The best part is that they're steamed and not fried, so you won't feel guilty eating more than your share! Makes about 45 dumplings, serving size is 3 dumplings
|3||small plum tomatoes (cored, seeded and roughly chopped)|
|1⁄2||c||Stonyfield Organic Plain Greek Nonfat Yogurt|
|1||c||Stonyfield Organic Plain Greek Nonfat Yogurt|
|1⁄2||tsp||red pepper flakes|
Dumplings: Place tomatoes, onion, garlic, parsley, mint, salt and pepper in a food processor. Pulse several times until finely chopped. Stir tomato mixture into yogurt; gently stir in lamb.
Fill a medium-size saucepan with 1-inch water and place steamer basket inside. Place saucepan over medium-high heat and bring water to a boil.
Place one level tablespoonful of the lamb mixture in the center of a wonton wrapper and brush edges with water. Bring opposite corners up to center and press to seal. Press closed all open edges. Repeat with remaining wrappers and lamb mixture.
Coat steamer basket with nonstick cooking spray. Working in batches, place dumplings in steamer basket being careful not to crowd them. Cover pot and steam for 5 minutes or until internal temperature of dumplings registers 160° on an instant read thermometer. Carefully remove from steamer basket with tongs.
Dipping Sauce: Stir together yogurt, mint and red pepper flakes. Serve immediately with dumplings.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.