Turkish meatballs, meat-filled dumplings

Ingredients

• 500 g of lean ground beef, very finely minced
• 6 medium-sized onions
• 1 tablespoon of tomato paste
• 50 g of shelled pistachios or walnuts
• ½ cup of salt
• ½ teaspoon of black pepper
• ½ teaspoon of mild chili powder
• Hot pepper flakes, to your liking
• 250 g of fine bulgur
• 20 grams of cooked potato
• ½ raw egg
• 1 onion
• 1 tablespoon of salt
• ½ teaspoon of black pepper
• flour, about 1 cup (200 ml)

Return the meat to the pot and cook until fully cooked. Add the finely chopped onions and continue to cook.

Add the spices and walnuts, cook for a little longer, then remove from the heat and let it rest.

For the dough, combine all the ingredients, grate the onion over them, and knead thoroughly with your hands until a smooth dough forms.

Gradually add the flour, and moisten occasionally to prevent the bulgur from drying out.

Take small balls of dough, about the size of an egg (approximately 40g), and hollow them out with your thumb, then shape them into an egg-like form.

Place 1 tablespoon of cooled filling and 1 tablespoon of walnut paste into each indentation, close the pastry, and roll it up.

Poach in boiling water or fry in sunflower oil, then serve.