Syrian Shish Barak Yogurt Dumplings

Ingredients

• 12 small wonton wrappers
• 6 oz ground beef
• 2 tbsp minced onion
• 1/4 tsp ground cumin
• 1 tbsp oil
• 1 cup plain Greek yogurt
• 1 egg yolk
• 1 tsp cornstarch
• 1/2 cup chicken broth
• 1 tbsp dried mint
• 2 tbsp pine nuts
• 1/2 cup cooked rice
• 1/2 tsp kosher salt

Steps

1. Brown beef, onion, cumin, and half the salt in oil until the beef reaches 160°F (71°C); cool slightly.
2. Put a teaspoon of filling in each wrapper, moisten the edges, and seal into small dumplings.
3. Bake dumplings at 400°F (205°C) until crisp and lightly golden, 10 minutes.
4. Whisk yogurt, egg yolk, cornstarch, broth, and remaining salt over low heat until smooth and steaming; do not boil hard.
5. Add dumplings and mint to the sauce, warm 2 minutes, and serve with rice and pine nuts.

Allergen note: Contains egg, milk, wheat, and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.