AuthorDarrenCategory, , , DifficultyIntermediate

We stole this recipe for Afghani Aushak (leek and scallion dumplings) from <a href="https://tarasmulticulturaltable.com/aushak-afghan-leek-scallion-dumplings/" target="_blank">Tara's Multicultural Table.</a> A simple and super tasty recipe that cheats by using wonton wrappers.

These tasty leek and scallion dumplings are topped with a rich sauce of meat, tomato, and spices before a final drizzle of cool yogurt and mint sauce to round things out. We hope you'll give this recipe a try and hope that you enjoy it as much as we did. Cheers!

Afghani Aushak
Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins
Ingredients
Dumplings
 1 tbsp Olive Oil
 1 Bunch of Scallions, thinly sliced
 3 Leeks, white and light green parts thinly sliced
 1 tsp Salt
 Freshly Ground Black Pepper
 1 Clove of Garlic, chopped
 2025 Wonton Wrappers
Meat Sauce
 2 tbsp Olive Oil
 1 Large Yellow Onion, finely chopped
 3 Cloves of Garlic, finely minced
 1 lb Ground Beef or Lamb
 1 tsp Salt
 ½ tsp Finely Ground Black Pepper
 1.50 tsp Paprika
 1.50 tsp Ground Coriander
 1 cup Tomato Sauce
Yogurt Sauce
 1 cup Plain Yogurt
 2 Cloves Minced Garlic
 13 tsp Dried Mint
 ½ tsp Salt
Garnish
 Thinly sliced fresh mint
Dumplings
1

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.

2

Line a large baking sheet with parchment.

3

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.

4

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.

Meat Sauce
5

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.

6

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.

7

Decrease the heat to the lowest setting to keep warm while the remaining ingredients are prepared.

Yogurt Sauce
8

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

Assembly
9

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.

10

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

Ingredients

Ingredients
Dumplings
 1 tbsp Olive Oil
 1 Bunch of Scallions, thinly sliced
 3 Leeks, white and light green parts thinly sliced
 1 tsp Salt
 Freshly Ground Black Pepper
 1 Clove of Garlic, chopped
 2025 Wonton Wrappers
Meat Sauce
 2 tbsp Olive Oil
 1 Large Yellow Onion, finely chopped
 3 Cloves of Garlic, finely minced
 1 lb Ground Beef or Lamb
 1 tsp Salt
 ½ tsp Finely Ground Black Pepper
 1.50 tsp Paprika
 1.50 tsp Ground Coriander
 1 cup Tomato Sauce
Yogurt Sauce
 1 cup Plain Yogurt
 2 Cloves Minced Garlic
 13 tsp Dried Mint
 ½ tsp Salt
Garnish
 Thinly sliced fresh mint

Directions

Dumplings
1

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.

2

Line a large baking sheet with parchment.

3

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.

4

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.

Meat Sauce
5

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.

6

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.

7

Decrease the heat to the lowest setting to keep warm while the remaining ingredients are prepared.

Yogurt Sauce
8

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

Assembly
9

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.

10

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

Afghani Aushak (Leek and Scallion Dumplings)