Aushak (Afghan Leek and Scallion Dumplings)
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Aushak (Afghan Leek and Scallion Dumplings)
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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.
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Ingredients
Dumplings:
- 1 tablespoon vegetable oil or olive oil
- 1 bunch scallion thinly sliced, about 6 scallions
- 3 leek white and light green parts, thinly sliced
- 1/2-1 teaspoon salt
- black pepper freshly ground
- Pinch ground red chili
- 1 clove garlic minced
- 20-25 wonton wrappers square or circular
Meat Sauce:
- 2 tablespoons vegetable oil or olive oil
- 1 yellow onion finely chopped, large
- 3 garlic minced, cloves
- 1 pound ground beef or lamb
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground coriander
- 1 cup tomato sauce
Yogurt:
- 1 cup PLAIN yogurt
- 2 cloves garlic minced
- 1-3 teaspoons dried mint
- 1/2 teaspoon salt
For serving:
- mint thinly sliced, fresh
Instructions
To make the dumplings:
- 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.
- Line a large baking sheet with parchment.
- 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.
- 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.
To make the meat sauce:
- 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.
- 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.
- Decrease the heat to the lowest setting to keep warm while the remaining ingredients are prepared.
To make the yogurt sauce:
- In a small bowl, mix together the yogurt, garlic, dried mint, and salt. Season as needed to taste.
To assemble:
- 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.
- Serve the dumplings warm topped with the meat sauce, yogurt, and fresh mint.
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