📝 About This Recipe
Aushak is the elegant, lighter cousin to the hearty Mantu, representing the vibrant soul of Afghan hospitality. These delicate silken dumplings are filled with a pungent mixture of scallions and leeks, then boiled to perfection and layered over a cooling garlic-yogurt base. Topped with a rich, spiced tomato and ground beef sauce and finished with a sprinkle of dried mint, every bite offers a masterclass in contrasting temperatures and bold, aromatic textures.
🥗 Ingredients
The Dumplings
- 4 large Leeks (white and light green parts only, very finely chopped)
- 2 bunches Scallions (finely sliced)
- 1/2 cup Cilantro (finely chopped)
- 1 teaspoon Crushed Red Pepper Flakes (adjust for desired heat)
- 1 teaspoon Salt and Black Pepper (to taste)
- 50-60 pieces Wonton Wrappers (round or square, store-bought or hand-rolled)
The Meat Sauce (Korma)
- 1 pound Ground Beef (80/20 lean-to-fat ratio preferred)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 cup Water
The Yogurt Base and Garnish
- 2 cups Greek Yogurt (plain, full-fat is best)
- 2 cloves Garlic (crushed into a paste)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the meat sauce. In a large skillet over medium-high heat, sauté the diced onions until translucent and golden, about 8 minutes.
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2
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and the moisture has evaporated.
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3
Stir in the minced garlic, turmeric, coriander, tomato paste, salt, and pepper. Cook for 2 minutes to toast the spices, then add 1/2 cup of water. Reduce heat and simmer for 15-20 minutes until the sauce is thick and oils begin to separate.
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4
Prepare the yogurt sauce by whisking the Greek yogurt with the crushed garlic and a pinch of salt. Set aside at room temperature to allow flavors to meld.
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5
For the filling: In a large bowl, combine the finely chopped leeks, scallions, cilantro, red pepper flakes, salt, and pepper. Use your hands to massage the greens slightly so they soften and reduce in volume.
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6
Set up a dumpling station with your wrappers, a small bowl of water, and the filling. Place a wrapper in your palm, add a tablespoon of filling to the center.
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7
Moisten the edges of the wrapper with water. Fold the wrapper over to create a half-moon shape (or triangle if using square wrappers) and press firmly to seal, ensuring no air is trapped inside.
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8
Place the finished dumplings on a flour-dusted tray, making sure they do not touch each other, which prevents sticking.
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9
Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings in batches of 10-12.
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10
Boil the dumplings for 4-5 minutes, or until the wrappers are translucent and the filling looks bright green. They should float to the surface when ready.
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11
While the dumplings cook, spread half of the garlic-yogurt sauce across the bottom of a large, flat serving platter.
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12
Use a slotted spoon to carefully remove the dumplings from the water, draining them well, and place them directly onto the yogurt-lined platter.
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13
Ladle the warm meat sauce generously over the center of the dumplings. Top with the remaining dollops of yogurt sauce.
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14
Garnish the dish heavily with dried mint and fresh cilantro. Serve immediately while the meat and dumplings are hot and the yogurt is cool.
💡 Chef's Tips
Ensure the leeks and scallions are chopped as finely as possible to prevent them from piercing the delicate wrappers. If the leeks are very watery after chopping, squeeze them in a clean kitchen towel to remove excess moisture before filling. Don't overfill the dumplings; a single tablespoon is usually perfect to allow for a tight seal. To make this vegetarian, substitute the meat sauce with a spiced tomato and yellow split pea (chana dal) sauce. If using store-bought wrappers, look for 'thin' or 'Hong Kong style' for the most authentic, silky texture.
🍽️ Serving Suggestions
Serve with a side of fresh Afghan flatbread (Naan-e-Afghani) to scoop up the extra sauce. Pair with a crisp, acidic salad like Salata (diced tomato, cucumber, and onion with lemon juice). Enjoy with a glass of Dogh (a savory Afghan yogurt drink with cucumber and mint). A hot cup of green tea with cardamom is the traditional way to end this meal.