(Aushak) Recipes Afghan Dumplings

(Aushak) Recipes Afghan Dumplings

Aushak (Afghan Scallion Dumplings)

Yields 4 servings

Adapted, mainly in method, from Ruth Reichl's Garlic and Sapphires

Whenever I follow recipes, I'm always surprised by how long recipe writers think it will take for onions to turn a golden brown. This step alone can easily add time to the cooking process. Here, Reichl says the onions for the tomato sauce will brown in 5 minutes; for me, this took closer to 10-15. This may seem like a small thing to point out, but the devil is truly in the details. 

        While I loved the finished product, I do think that, given the size of the bowl I used to serve the dumplings in, I should have doubled the yogurt sauce. Beyond this recipe, it never hurts to have extra garlicky yogurt around. 

       Also, whenever I work with wonton wrappers, I get a little worried. You have to be careful that there's no air in the wrapper (run your finger from the center to the edges when you're sealing them) and that they've been sealed tightly (make sure to dampen their edges). I usually have this irrational fear that that they'll fall apart once they're cooked and it's time to drain them in a colander. Because of this, I usually remove mine from the pot using a slotted spoon, which just feels safer to me. Feel free to just pour them into a colander, but I do suggest that this be done with care. 

For the meat sauce:

3 tablespoons vegetable oil

1 medium yellow onion, finely chopped

1/2 pound ground beef

1 clove garlic, minced or pressed

1 teaspoon ground coriander

1 teaspoon freshly grated ginger

1/2 cup water

2 tablespoons tomato paste

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

-Heat the oil in a small skillet. 

-Add the onion and cook until golden.

-Add the beef, garlic, coriander and ginger. Cook, continually stirring, until the meat is no longer red.

-Add the water and cook until it is reduced by half (roughly 5-8 minutes), stirring often. 

-Add the tomato paste and, while stirring, cook for about 5 minutes.

-Season with salt and pepper and set aside. Sauce can be made ahead and stored in the refrigerator.

For the yogurt sauce: 

1 cup full-fat Greek yogurt

1 tablespoon minced garlic

1/2 teaspoon salt (or to taste)

 -Mix the yogurt, garlic and salt in a bowl and set aside.

For the dumplings: 

2 bunches scallions, white part set aside, green tops finely chopped (should yield close to 2 cups)

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon red pepper flakes

1 teaspoon garlic, minced or pressed

25-30 wonton or Gyoza, round or square (if round, dumplings will be turned into semi-circles; if square, dumplings will be triangular)

-Combine the scallion tops, salt, pepper, red pepper flakes and garlic in a bowl. Stir to mix.

-Place a wonton wrapper on a flat surface and, using either a pastry brush or your finger, brush the edges with water. 

-Spoon 1 teaspoon of the scallion mixture onto the center and fold the wrapper in half, making sure to run your finger over the filling to make sure that all the air has been removed. Then, seal the wrapper, pressing the edges tightly together. 

-Repeat with the remaining wrappers.

-Heat about three quarts salted water in a 6- to 8-quart pot. Once it reaches boiling, add the dumplings and cook for about five minutes or until boiling. 

-Either place the dumplings in a colander using a slotted spoon or carefully drain them in a colander.

Garnish:

2 teaspoons freshly chopped mint

-As the dumplings are draining, spoon the yogurt sauce into a large bowl.

-Once the dumplings have drained completely, place them on top of the yogurt layer. 

-Then, if you have any additional yogurt sauce (I didn't and I suggest you make twice the amount of yogurt listed above), spoon it on top of the dumplings.

-Spoon the meat sauce around the edges of the bowl, putting a small dollop in the center. Top with chopped mint and serve. Aushak is best served hot.