this recipe is an ancient Turkish one , its roots are from china where Turks originated and is still made today
by native Chinese Turks
Makes
20
Ingredients
1 small brown onion, grated
200g lean lamb mince
2 tablespoons chopped fresh mint leaves
1 teaspoon sweet mild paprika
1 teaspoon sumac
20 wonton wrappers
small fresh mint leaves and sweet mild paprika, to serve
Yoghurt sauce
1/4 cup plain Greek-style yoghurt
2 garlic cloves, crushed
Method
Place onion, mince, mint, paprika, sumac and salt and pepper in a bowl. Mix to combine.
Place half the wonton wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture into the centre of each wrapper. Brush edges with cold water. Bring 2 opposite corners together. Press to seal. Repeat to enclose filling. Repeat with remaining wrappers and mince mixture.
Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Make yoghurt sauce: Place yoghurt, garlic and 1 1/2 tablespoons cold water in a bowl. Stir to combine. Drizzle over dumplings. Top with mint leaves and paprika. Serve.
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