Prep 20 mins
Cook 25 mins
This recipe is for an Afghani dish called Aushak, an uncooked vegetable filled dumpling, that has a meat based sauce poured over it. Most dumplings are either meat or cheese based so these are a little unusual. Tasty though!!
- 2 tablespoons butter
- 1 bay leaf
- 1 shallot, minced
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 lb ground beef
- 2 1⁄2 teaspoons cilantro leaves, ground into paste
- 1 tablespoon fresh ginger, minced
- 2 cups water, divided
- 5 tablespoons tomato paste
- 1 leek, well cleaned halved minced
- 1 bunch green onion, chiffonade (reserve some for garnish)
- 1 jalapeno pepper, minced
- 1 garlic clove, finely minced
- 1 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 (14 ounce) package wonton wrappers
- 1 (16 ounce) container yogurt (garnish)
- In a large skillet, melt butter over medium high heat. Add bay leaf, onions, shallot, then garlic. Saute for 3 minutes.
- Add beef to the onion mixture and brown until mostly cooked through and in small pieces. Add coriander paste and ginger, stirring well, and let simmer a few minutes.
- Add water and the tomato paste then reduce to low heat. Keep simmering until ready to plate.
- Put on a large pot of water to cook dumplings. While it is rising to a boil, clean and mince/chiffonade the leeks and green onions. Reserve some green onions for garnish and combine the rest in a bowl with jalapeno, garlic, red pepper flakes, salt and pepper. Mix well.
- Lay out the wonton sheets. Brush a little warm water around edges of each wrapper, portion out a teaspoon of filling per dumpling and then place another wrapper on top of each, excluding as much air as possible as you press tightly to seal. Lay out on a baking sheet.
- Salt water when it has reached the boiling point then gently drop in dumplings. Cook for about 2 minutes each and then remove and drain.
- Spoon a light swirl of sauce in the center of each plate then lay 2 or 3 dumplings on top. Dress with sauce. Season yogurt with salt and pepper. Place a dollop on center of each plate over dumplings. Garnish with green onions and eat.