Peel and mince 2 garlic cloves for the yogurt sauce.

Mix the plain yogurt, minced garlic, and salt to taste in a mixing bowl.

Set the garlic yogurt sauce aside until serving.

Add the butter to a small pot over medium heat and melt it.

Stir paprika into the melted butter and cook for 1 minute until lightly golden.

Remove the paprika brown butter from the heat and set it aside.

Roughly chop the red bell pepper, 4 shallots, and 5 garlic cloves.

Blend the chopped bell pepper, shallots, and garlic in a food processor until a smooth paste forms.

Transfer the vegetable paste to cheesecloth and squeeze out as much liquid as possible.

Combine the squeezed vegetable paste, ground chicken, chopped parsley, and 1 tsp kosher salt in a mixing bowl.

Mix the filling thoroughly until the vegetables and seasonings are evenly distributed through the chicken.

Heat a frying pan over medium heat and add the olive oil.

Scoop 7 equal portions of the chicken filling into the hot pan, leaving space between each portion.

Place 1 dumpling wrapper over each chicken portion, gently draping it like a blanket.

Pour about 2 tbsp (40 ml) water into the pan around the dumplings.

Cover the pan and steam-cook the 7 dumplings for exactly 6 minutes, until the water evaporates.

Remove the lid and cook the dumplings for 30 to 60 seconds longer to crisp their bottoms.

Repeat the cooking process twice with the remaining filling, wrappers, and water to make 21 dumplings total.

Arrange the cooked blanket dumplings on serving plates and spoon over the garlic yogurt sauce.

Drizzle the paprika brown butter over the dumplings and garnish with fresh dill.