Spinach Dumplings (Gökli Börek)
Spinach Dumplings (Gökli Börek)
INGREDIENTS:
For the filling:
1 kg fresh spinach
8 tablespoons vegetable oil
3 tablespoons flour
6 tablespoons water
1 teaspoon salt
For the dough:
~250 ml (1 cup) warm water
1 teaspoon salt
500 g (3 1/3 cups) flour
To cook:
3 l (12 cups) water
1 tablespoon salt
To serve:
plain yogurt
dried mint
INSTRUCTIONS:
1. Bring a large pot of water to a boil. Rinse the spinach well and shake off excess water. Add the spinach to the boiling water and boil for 5 minutes. Drain the spinach in a colander and transfer to a bowl of cold water (to preserve its green color). Drain the spinach again and using a wooden spoon, crush the leaves and stems.
2. Heat oil in a pan. Add the flour and cook, stirring constantly, over medium heat. When the flour turns slightly brown, add water and give it a few stirs. Add the crushed spinach and salt. Stir well and turn off the heat.
3. For the dough, mix all the ingredients in a large bowl and knead until the dough is hard and elastic. Divide the dough into two pieces and roll each of them into a ball. Cover the dough balls with a kitchen towel and let them rest for 5 minutes.
5. Place about a teaspoon of filling in the center of each square. Fold the dough in half and pinch the edges together. Arrange the dumplings on a lightly floured tray and keep them covered with a kitchen towel as you work with the other dough ball.
6. Bring a large pot of salted water to a boil. Drop in the dumplings and cook for 10-12 minutes. Remove the dumplings with a handled strainer.
7. To serve, spread some yogurt over a serving dish, transfer the drained dumplings to the dish, add more yogurt and give the plate a shake to mix it in. Sprinkle with dried mint (optional).
From: http://turkmenkitchen.com/en/2012/10/28/spinach-dumplings/
