Name: Aushak (Afghan Leek and Scallion Dumplings)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Afghan
Ingredients: 1 tablespoon vegetable or olive oil; 1 bunch (~6) scallions (thinly sliced); 3 leeks (white and light green parts, thinly sliced); 1/2-1 teaspoon salt; Freshly ground black pepper; Pinch ground red chili; 1 clove garlic (minced); 20-25 wonton wrappers (square or circular); 2 tablespoons vegetable or olive oil; 1 large yellow onion (finely chopped); 3 garlic cloves (minced); 1 pound ground beef or lamb; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons paprika; 1 1/2 teaspoons ground coriander; 1 cup tomato sauce; 1 cup plain yogurt; 2 cloves garlic (minced); 1-3 teaspoons dried mint; 1/2 teaspoon salt; Fresh mint (thinly sliced)

Afghan

Bowl

Slotted Spoon

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.

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.

In a small bowl, mix together the yogurt, garlic, dried mint, and salt. Season as needed to taste.

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.&nbsp;

Serve the dumplings warm topped with the meat sauce, yogurt, and fresh mint.

Aushak (Afghan Leek and Scallion Dumplings)

Utensils needed:

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