Afghan Aushak

Step 1

Trim the ends and dark green leaves off the leeks and slice the white and light green stems in half lengthwise. Thoroughly wash the leeks, getting between the layers to clean out the dirt. Then, thinly slice the washed leeks into half moons.

Step 2

Heat a large skillet over medium, and add the oil, leeks, scallions, garlic, salt, and pepper. Sauté until the leeks are tender, about 6-10 minutes. Turn off the heat and stir in the cilantro if using. Remove from skillet and set aside.

Step 3

In a large pot or the same skillet, heat the two teaspoons of oil over medium heat. Add the onion and a pinch of salt and sauté until the onion is translucent, ~4-5 minutes.

Step 4

Add the garlic and stir in, then add the vegan mince (or cooked chana dal). Sauté about 2 minutes until lightly browned (skip if using chana dal). Stir in the paprika, coriander, cardamom, salt, and pepper.

Step 5

Add the canned tomatoes and cook about 5 minutes to meld flavors. Add water if needed to thin or deglaze pan. Taste and adjust seasonings if needed. Cover to keep warm and set aside.

Step 6

Mix together all ingredients starting with 1/4 teaspoon of salt. Taste and adjust salt as needed. Keep refrigerated until ready to use.

Step 7

Set out a few dumpling wrappers at a time, and add a small amount of filling to the middle of the wrappers (about 2 tsp). Keep extra dumpling wrappers covered with a damp towel so they do not dry out.

Step 8

Taking one filled wrapper at a time (either in your palm or on the counter, whichever is easier for you), dab two edges of the wrapper with water, then fold in half and seal, squeezing out air as you do so. Set aside and repeat until all dumplings are formed.

Step 9

Bring a large pot of salted water to a boil. Cook the dumplings in batches, 4-5 minutes each batch (how many depends on size of pot and how much water is boiling). Remove dumplings with a slotted spoon and serve immediately.

Step 10

Spread some of the yogurt sauce on a plate. Top with cooked dumplings, then spoon the tomato sauce overtop. Crumble extra dried mint on top for garnish. Serve with additional yogurt sauce on the side or drizzled on top.

Step 11

You can freeze the dumplings to cook in the future. Lie them flat on a baking tray and place in freezer for 2 hours or until frozen solid. Then transfer them to a freezer safe bag or storage container and freeze for up to several months.

Step 12

To cook from frozen: add 1-2 minutes to the cooking time. The dumplings will float, then let them cook an additional minute before removing.