Step 1

1 Make the dumplings: In a large skillet over medium heat, heat the oil until shimmering

Step 2

2 Add the leeks and scallions and cook, stirring, until softened, about 5 minutes

Step 3

3 Season with salt and crushed red pepper flakes, and cook, stirring, until most of the moisture has evaporated, another 5 minutes

Step 4

4 Taste and add more salt, if needed

Step 5

5 Remove from the heat and let cool completely

Step 6

6 Fill a small bowl with water

Step 7

7 Generously dust a large, rimmed baking sheet with flour

Step 8

8 Place a dumpling wrapper on the countertop and add about 1 tablespoon of the leek mixture into the center of the wrapper

Step 9

9 Dab your index finger in the water and dampen the edges of the wrapper

Step 10

10 Fold in half diagonally to form a half triangle (or half circle if the wrappers are round), pressing the edges together to seal and being careful to squeeze out any pockets of air in the dumpling

Step 11

11 Set the formed dumplings on the prepared baking sheet; cover with a kitchen towel until ready to use

Step 12

12 Repeat with the remaining wrappers and filling until you run out of one or the other

Step 13

13 Make the meat sauce: In a large skillet over medium-high heat, heat the oil until shimmering

Step 14

14 Add the onion and cook, stirring, until softened, about 5 minutes

Step 15

15 Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute

Step 16

16 Add the meat, breaking it up with a wooden spoon as much as possible

Step 17

17 Season with the paprika, coriander, salt and black pepper and cook, stirring, until fragrant, about 1 minute or so

Step 18

18 Add the tomato sauce, bring to a simmer, reduce the heat to medium-low and cook until the meat is cooked through and the flavors meld, about 20 minutes

Step 19

19 Makes about 3 cups

Step 20

20 Make the yogurt sauce: In a small bowl, stir together the yogurt, garlic, dried mint and salt

Step 21

21 Taste, and adjust the seasoning, if desired

Step 22

22 Makes about 1 cup

Step 23

23 When ready to serve, fill a 3-quart pot three-quarters of the way with salted water and bring to a rolling boil over high heat

Step 24

24 Carefully drop in 6 dumplings and cook, stirring occasionally to avoid sticking, until the dumplings float to the top and appear translucent, about 5 minutes

Step 25

25 Using a spider or slotted spoon, transfer the dumplings to a serving platter

Step 26

26 Repeat with the remaining dumplings

Step 27

27 Top with meat sauce and garnish with yogurt sauce and serve family-style