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Zeyniler hinkal (Bursa meat dumplings)

Serves 8Official

Ingredients

  • 1,000 gWheat flour
  • 500 gWater step 1
  • 50 gEgg
  • 5 gSalt step 1
  • 1,000 gGround beef
  • 500 gOnion
  • 5 gSalt step 4
  • 5 gGround black pepper
  • 5 gRed pepper flakes
  • 3,000 gWater step 6
  • 5 gSalt step 6
  • 30 gButter
  • 3 gSalt step 7

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water57%
  2. Ground beef16%
  3. Wheat flour16%
  4. Onion8%
  5. Egg 1%
  6. Butter 0%
  7. Salt 0%
  8. Ground black pepper 0%
  9. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, water, egg and salt into a smooth, elastic dough.

  2. Rest the dough at room temperature for about 30 minutes, then divide it into 180-200 g portions.

    30 min

  3. Roll the portions out very thin and cut them into 8 cm circles.

  4. Mix the minced meat, grated onion, salt, black pepper and chilli flakes well in a bowl to make the filling.

  5. Put about 3 g of filling in the middle of each circle, pleat the edges with 11-13 pleats and arrange them on trays.

  6. Boil the water in a wide pot and add the salt. Gently drop in the hinkal, cook for about 15 minutes and lift out with a skimmer.

    15 min

  7. Melt the butter with the salt, pour it over the hinkal and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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