Aushak Afghani Green Onion Dumplings Recipes

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AUSHAK (AFGHANI GREEN ONION DUMPLINGS)



Aushak (Afghani Green Onion Dumplings) image

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!!

Provided by Member 610488

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

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)

Steps:

  • 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.

Nutrition Facts : Calories 727.1, Fat 28.4, SaturatedFat 13, Cholesterol 116.2, Sodium 921.9, Carbohydrate 79.8, Fiber 5, Sugar 11.9, Protein 37.6

AUSHAK (SCALLION DUMPLINGS)



Aushak (Scallion dumplings) image

Provided by Craig Claiborne

Categories     project, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

20 scallions or green onions, about 1/3 pound
Salt to taste if desired
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 tablepoons corn, peanut or vegetable oil
32 prepared round, raw dumpling (gyoza) skins, each about 3 1/2 inches in diameter, available in Chinese markets and specialty shops
1 cup yogurt and garlic sauce (see recipe)
2 teaspoons finely crumbled dried mint
2 cups meat sauce (see recipe)

Steps:

  • Cut off white portion of onions and put to another use, such as in salads, if desired. Chop green tops finely; there should be about 2 cups. Put in a bowl.
  • Add salt, pepper, garlic powder and oil. Blend well.
  • Lay out dumpling skins, one at a time, on a flat surface. Rub perimeter of each with water. Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape. Press to seal.
  • Bring about three quarts water to a boil in a kettle and add salt to taste. Add filled dumplings and cook until tender, about 5 minutes. Drain thoroughly.
  • Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish. Cover with a layer of hot dumplings. Spoon remaining yogurt sauce over dumplings. Sprinkle with mint. Spoon hot meat sauce over all and serve immediately.

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