Turkish dumplings

Ingredients for 1 servings:

• 400 ml milk
• 200 ml sunflower oil
• 1 tbsp salt
• 2 tbsp sugar
• 1 tbsp vinegar
• 1 cube of yeast
• 2 large eggs
• 800 g flour
• 2 large onions
• 1 bunch of parsley
• 500 g potatoes, boiled
• 1 tbsp tomato paste
• 4 tbsp oil
• Flour for the work surface
• sesame seeds for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

For the dough, heat the milk, dissolve the yeast in it, and place it in a bowl. Separate 1 egg. Add 1 egg and 1 egg white, the oil, sugar, salt, and vinegar, and mix well. Gradually add the flour and knead everything into a soft, non-sticky dough. Cover and let rise for 30 minutes. For the filling, finely dice the onions and sauté in oil. Then add the tomato paste and the finely diced potatoes. Chop the parsley and add them as well. Season the filling with salt and pepper. Take tangerine-sized pieces of dough and roll them out on a floured surface the size of a coffee saucer. Top with some of the filling, fold into a half-moon, and brush with egg yolk. Bake at 175°C (top/bottom heat) until golden brown. If desired, you can also sprinkle sesame seeds on top and change the shape of the dumplings.