Aushak (Afghan Leek and Scallion Dumplings)
These Aushak (Afghan Leek and Scallion Dumplings) are topped with a spiced meat sauce, dollops of garlicky yogurt, and a sprinkle of thinly sliced fresh mint.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp vegetable or olive oil
- 1 bunch (~6) scallions (thinly sliced)
- 3 leeks (white and light green parts, thinly sliced)
- 1/2-1 tsp salt
- Freshly ground black pepper
- a pinch ground red chili
- 1 clove garlic (minced)
- 20-25 wonton wrappers (square or circular)
- 2 tbsp vegetable or olive oil
- 1 large yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 lb ground beef or lamb
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1+1/2 tsp paprika
- 1+1/2 tsp ground coriander
- 1 cup tomato sauce
- 1 cup plain yogurt
- 2 clove garlic (minced)
- 1-3 tsp dried mint
- 1/2 tsp salt
- Fresh mint (thinly sliced)
Instructions
- 1
In a large skillet, drizzle the oil over medium heat. Add the sliced scallions and leeks. Cook, stirring often, until softened, 7-10 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Season with salt, pepper, and ground chili. Remove to a bowl and allow to cool to room temperature.
- 2
Line a large baking sheet with parchment.
- 3
Place a teaspoon of the cooled filling in the center of a wonton wrapper. Wet the edges lightly with water and fold the wrapper in half to enclose the filling. Press out any air pockets and push down along the edges to seal.
- 4
Place the dumpling on the prepared baking sheet and repeat with remaining filling/wrappers, arranging them in a single layer. If not using immediately, cover the baking sheet with plastic and refrigerate for up to a day or freeze until solid, transfer to a freezer bag, and store for a couple of months.
- 5
Drizzle the oil in a large skillet. Add the onion and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- 6
Add the ground meat, breaking it apart into small pieces with a spoon, and cook until no longer pink. Season with salt, pepper, paprika, and coriander. Stir in the tomato sauce and cook, stirring occasionally, until heated through and thickened. Season to taste, adding more salt if needed.
- 7
Decrease the heat to the lowest setting to keep warm while the remaining ingredients are prepared.
- 8
In a small bowl, mix together the yogurt, garlic, dried mint, and salt. Season as needed to taste.
- 9
Bring a large pot of water to a boil. Add the dumplings in batches, being careful not to overcrowd. Boil over medium-low heat until heated through, 2-3 minutes. Gently remove with a slotted spoon.
- 10
Serve the dumplings warm topped with the meat sauce, yogurt, and fresh mint.