Aushak (Afghan Leek and Scallion Dumplings)

I am beyond excited to share this recipe for aushak – Afghan leek and scallion dumplings in tomato meat sauce with garlic mint yogurt. We used to live in California and my husband and I often ate at an Afghan restaurant near our town. This is literally the only thing I ever ordered there because I loved it so much. This recipe tastes EXACTLY like the one I ate there, which is amazing.

These dumplings are surprisingly little work as far as dumplings go. The filling is a mixture of cooked leeks, scallions and garlic. The sauce is a simple tomato sauce with ground beef or lamb (I use beef), seasoned with onion, garlic, coriander and paprika. There is just something magical in the combination of the sauce, the dumpling and the super tasty garlic mint yogurt sauce you drizzle all over the top.

You can just use dumpling wrappers you can buy at any supermarket for this, and they take surprisingly little time to fill and seal. You can boil or steam these. I steamed them because I find that easier. If you have any dumplings that aren’t well sealed, they still come out just fine if you steam them.

Aushak (Afghan Leek and Scallion Dumplings)

Afgan Leek and Scallion Dumplings with Meat Sauce and Garlic Mint Yogurt Aushak

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Lunch, Main Course

Servings 20 dumplings

Ingredients

  

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For the dumplings:

• 1 tbsp oil
• 6 scallions trimmed and thinly sliced
• 3 leeks white and light green parts, washed well and thinly sliced
• 1/2 tsp salt
• ground black pepper
• 1/8 tsp red chili powder optional
• 1 garlic clove minced
• circular dumpling wrappers

For the meat sauce:

• 2 tbsp oil
• 1 onion chopped
• 3 garlic cloves minced
• 1 lb ground beef or lamb
• 1 tsp salt to taste
• black pepper to taste
• 1 1/2 tsp paprika
• 1 1/2 tsp ground coriander
• 1 cup tomato sauce

For the yogurt sauce:

• 1 cup plain full fat yogurt
• 1 garlic clove minced
• 1-3 tsp dried mint to taste, I used 3

Instructions

 

For the dumplings:

• Heat oil over medium in a skillet. Add the sliced leeks, scallions and garlic, and cook, stirring often until softened, about 5 minutes. Season with salt, pepper and chili if using. Set aside to cool to room temp.
• Keep your dumpling wrappers covered until you use each one. Wet the edges of the circle and place about 1/2 tbsp filling in the center and seal it however you like. I did super simple for these and just pressed it together. Set aside and keep covered.
• When done either steam in a steamer for 8 minutes, or bring a pot of water to a boil, reduce to a low simmer and add the dumplings and cook for 3 minutes or so, then remove from the water gently with a slotted spoon.

For the sauce:

• Add the oil to a skillet over medium heat. Add the onion, garlic and the meat, breaking it apart. Season with salt, pepper, paprika and coriander. Cook until the meat is browned then add the tomato sauce and a little water and simmer for 20 minutes, keeping an eye on the sauce and adding extra water if it is getting too dry. Adjust the seasoning as desired.

For the yogurt sauce:

• Combine the ingredients and stir well. If needed, adjust the salt and thin with a little water so you can drizzle on top of the dish.

To serve:

• Ladle some meat sauce into a bowl and place dumplings on top. Drizzle with the yogurt sauce and serve.

Keyword Beef, Lunch, Main Dish, Pasta

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