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1
Make the dumplings: Cook the oatmeal as the label directs, then let cool.
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2
Combine the oatmeal, flour and 1/2 teaspoon salt in a bowl and make a well in the center.
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3
Add the egg and olive oil to the well and mix with a fork.
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4
Turn the dough out onto a floured surface and knead into a smooth ball.
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5
Cover with a towel and let rest 30 minutes.
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6
Meanwhile, mix the beef, onion, 1 tablespoon salt, and pepper to taste in a bowl and set aside.
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7
Prepare the toppings: Whisk the yogurt, garlic, cup water, and salt to taste in a bowl.
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8
Heat the olive oil in a small skilletover medium heat.
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9
Add the pepper flakes and paprika and cook 1 minute.
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10
Set the yogurt sauce and spiced oil aside.
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11
Bring a pot of salted water to a boil.
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12
Divide the dough into 4 pieces.
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13
On a floured surface, roll each piece into a 20-by-4-inch rectangle, then cut into 2-inch squares.
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14
Place 1 teaspoon beef filling in the center of each square, fold over into a triangle and press the edges to seal.
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15
Boil the dumplings in batches, stirring occasionally, until they float, 8 to 10 minutes.
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16
Drain and transfer to bowls.
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17
Top with the yogurt sauce and spiced oil.
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18
Photograph by Kate Mathis
