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To make the dough:
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Combine the flour and salt in a large bowl. Make a well in the middle, add the egg, milk and olive oil and combine gently. Knead for 10 minutes into a coarse dough. Divide into 2 equal parts. Cover with a damp dish towel and let rest for 30 minutes.
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Sprinkle the rested dough with flour and use a rolling pin to roll each piece out to a 30-cm (12-inch) circle. Cut both circles into 5-cm (2-inch) squares.
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Preheat oven to 220u00b0C/425u00b0F/Gas Mark 7. Grease a 25-cm (10-inch) lipped baking sheet with 2 tablespoons of the butter.
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5
To make the filling:
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In a bowl, knead the veal, onion, salt, dried chilli (red pepper) flakes and black pepper for 5 minutes, until well combined.
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Divide the filling mixture equally among the squares of dough, pair the corners and pinch them together leaving the middles open. Arrange the dumplings on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of butter and bake in the hot oven for 8 minutes.
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To make the sauce:
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Meanwhile, heat the butter in a saucepan over medium heat, add the garlic cloves and saute for 20 seconds. Add the dried chilli (red pepper) flakes and saute for another 10 seconds. Add the tomato paste and saute for 1 minute, then add the tomato and salt and cook for 5 minutes. Bring to a boil, then reduce the heat, add the hot stock and cook for another 3 minutes.
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Pour the sauce over the cooked dumplings and sprinkle over the basil, parsley, ground sumac and black pepper. Return to the oven for 1 minute, then serve immediately.
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Buy the book:
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12
https://www.amazon.com/gp/product/0714878154.
