Name: Afghan Vegetarian Dumplings (Aushak)
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Afghan
Ingredients: 1 tbsp olive oil; 3 leeks, greens discarded and sliced in rounds; 5 spring onions, thinly sliced; 2 garlic cloves, minced; 1/2 cup vegetable stock; Salt & pepper, to taste; 40 dumpling wrappers; 1 cup greek yogurt (sub for non-dairy yogurt); 1 garlic clove, minced; 1 tbsp fresh mint, chopped; Salt & pepper (to taste); 1 cup walnuts, lightly toasted; 1 tin brown lentils (420g); 1 tbsp olive oil; 1 onion, finely diced; 4 garlic cloves, minced; 1 tsp ground coriander; 1 tsp paprika; 1/4 tsp cayenne pepper (omit if spice-sensitive); 3/4 tsp sea salt; 1/4 tsp black pepper; 1 tin crushed tomatoes (400g); 1/4 water to thin

Afghan

Vegetarian

Vegan

Spring

Frying pan

Bowl

Slotted Spoon

Heat oil in a frying pan over medium heat. Add leeks, white parts of the spring onions (reserving green parts for later) and garlic and sauté for about 7 minutes or until leeks are turning soft. Add in vegetable stock and simmer for another 7 minutes or until liquid is absorbed, stirring often. Season with salt and pepper to taste and remove from heat.

Prepare a lined baking tray and a small bowl of water on the bench. Spoon 1/2 tablespoon leek mixture into each dumpling wrapper. Dip finger in a bowl of water and wet edges of wrapper, then fold in half to form a semi-circle. Pinch edges to seal dumpling, removing all air. If you like, perforate the edges of the dumpling wrapper with a fork.

Place dumpling on baking tray and continue until you've used up the mixture. Cover dumplings and refrigerate until you are ready to cook.

Mix together yoghurt, mint, garlic and season with salt and pepper. Set aside in the fridge until serving.

Put toasted walnuts and lentils in food processor and pulse until combined but not mushy. You still want to retain texture so don’t over-pulse the mixture.

Heat oil in a frying pan over medium heat. Add onion and sauté for 5 minutes or until translucent. Add garlic, coriander, paprika, cayenne pepper (if using), salt and pepper. Fry for one minutes, until fragrant. Add lentil-walnut mixture and saute for 5 minutes, until browned. Finally, add in tin of tomatoes and 1/4 cup of water cook for 10 minutes, stirring regularly, until juices have been absorbed.

Bring a large pot of water to a salted boil then lower to a simmer. Carefully lower dumplings in batches into the boiling water, making sure not to overcrowd pot. Simmer for 4 minutes or until wrappers turn translucent. Use a slotted spoon to remove dumplings from water onto a paper towel lined plate.

To serve, top dumplings with lentil walnut mince, yogurt sauce and spring onion greens.

Afghan Vegetarian Dumplings (Aushak)

Utensils needed:

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