The Modern Nonna

The Yogurt Sauce
1 In a bowl, mix together the yogurt, salt, and garlic and set aside.
The Paprika Butter
3 In a small pot on the stove over medium heat, add the butter and let it melt. Next, add in the paprika and cook for about a minute or until the butter is lightly golden (not burnt). Take it off the heat.
The Dumplings
5 In a food processor, add the shallots (or onion), garlic cloves, and diced bell pepper. Process until it forms a paste.
6 Pour the veggie mixture into a cheesecloth over a bowl and squeeze out as much water as possible.
15 Tip: Removing the extra moisture keeps the dumpling filling flavorful and prevents the meat from steaming instead of browning.
7 Next, add the squeezed veggies to a mixing bowl with the ground meat and salt. Mix well.
8 To a pan over medium heat, add a small drizzle of olive oil. Once the oil shimmers, use a small ice cream scoop to form evenly sized meatballs.  
13 Add the meatballs straight into the pan making sure you space them apart. I like to cook in batches of 7 meatballs at a time. 
9 Now take a dumpling wrapper and place it directly onto each meatball, just like a “blanket.”
10 Pour 1/2 cup of water in the pan and cover. Cook for exactly 6 minutes or until the water evaporates. 
14 Extra Crispy Bottom: After the water evaporates, let the dumplings cook another 30-60 seconds in the pan to get a deeper golden crust on the bottom.
11 Once cooked, take the dumplings off the heat and top with the yogurt sauce, brown paprika butter (or chili oil), and fresh dill. Repeat in batches of 7 until you have 21 dumplings in total. Enjoy!