Steps
- Whisk ⅔ cup of buttermilk, 1 tablespoon of sour cream, 2 cups of warm water, 2 large eggs, and 1½ teaspoons of salt in a stand mixer.
- With a dough hook, gradually mix in up to 7 cups plus 6 tablespoons of unbleached all-purpose flour. Add the final spoonfuls only until the dough leaves the bowl sides.
- Knead for another 5 minutes, then transfer to a floured surface.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté 1 medium finely chopped onion until soft and golden. Add 3 minced garlic cloves and cook for 1 minute; cool.
- Mix the onion mixture with 450g of ground turkey, 450g of ground pork, ¾ teaspoon of salt, and ½ teaspoon of black pepper.
- Roll portions of dough into 1in / 2.5cm logs. Cut off gumball-sized pieces and roll into 1½in / 4cm circles on a floured surface.
- Put 1 teaspoon of filling in each center. Fold in half, pinch the edges closed, and join the two corners. Arrange on floured boards and freeze until firm.
- Boil the frozen dumplings in salted water until they float, then for at least 3 minutes more, until the filling reaches 165°F / 74°C. Drain.