Koldūnai (Lithuanian dumplings) with turkey

Ingredients (serves 5)

• Wheat flour300 g
• Egg (1 egg)55 g
• Turkey mince400 g
• Onion80 g
• Natural yoghurt200 g

Also: Water (~130 ml), salt, pepper, marjoram, dill

Method

1. Get ready: peel the onion (80 g) and chop it very finely. Grab a bowl, a rolling pin and a glass for cutting out circles.
2. In a bowl, mix the flour with a pinch of salt (keep back 2 tbsp for rolling), crack in the egg and slowly pour in 130 ml water. Knead for 5–7 min, until the dough is smooth.
3. Cover the dough and leave it to rest for 20 min. Meanwhile, mix 400 g turkey mince with the onion, salt, pepper and marjoram, then wash your hands.
4. Divide the dough into 2 pieces and roll out thinly on a floured worktop. Cut out circles with the glass and put a teaspoon of filling in the middle of each.
5. Fold each circle in half and press the edges firmly together so the filling doesn't escape during cooking. Knead the dough scraps together and roll them out again.
6. In a large pot, bring salted water to the boil over high heat (about 10 min). Add the koldūnai in batches and stir so they don't stick to the bottom.
7. Cook over medium heat until they float, then for another 3 min. Cut one open: the filling should not be pink inside and the juices should run clear.
8. Lift out with a slotted spoon and serve with 200 g yoghurt and chopped dill.