Amasya kaypagi (piruhi), yogurt-filled dumplings
Ingredients
- 1,000 gWheat flour
- 50 gEgg
- 10 gSalt
- 160 gStrained yogurt
- 60 gParsley
- 2,000 gWater
- 100 gButter
- 50 gTomato paste
- 5 gRed pepper flakes
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water58%
- Wheat flour29%
- Strained yogurt 5%
- Butter 3%
- Parsley 2%
- Egg 1%
- Tomato paste 1%
- Salt 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Chop the parsley very finely, about 3-5 mm, and mix it with the strained yogurt to make the filling.
Melt the butter in a pan, then fry the paste and chili flakes in it to make the sauce.
Knead the flour, salt, egg and water for about 10 minutes into a soft dough, then divide it into 4 balls.
10 minRoll each ball to about 20x20 cm and cut into 5x5 cm squares. Put some filling in the middle of each, fold into a triangle, dust with flour and let them dry.
Boil the dumplings in simmering water, lift them out with a skimmer onto a plate, pour the sauce over and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1498 (Yeşilırmak Havzası Kalkınma Birliği)Accessed: November 4, 2026
Last changed: November 1, 2026