Ten Afghan Aushak Leek Dumplings | Supa

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🍽️Dinner🟡Medium⏱90 minDumplings

Ten Afghan Aushak Leek Dumplings

Name: Ten Afghan Aushak Leek Dumplings
Total time: 90 min
Yield: 1 portions
Ingredients: 60 g Ground Beef Fully cooked ground beef, weighed after cooking; 60 g Greek Yogurt Plain nonfat Greek yogurt; 80 g Leek Washed, trimmed white and pale-green edible parts, very finely chopped; 1 g Chili Pepper Fresh red chili, finely minced; 20 g Onion Finely chopped; 70 g Tomatoes Fresh, finely chopped with all juice; 1 clove Garlic Peeled and finely crushed, for yogurt sauce; 3.5 cups Water 32 ml for dough, 3 ml for sealing, 10 ml for yogurt sauce, 800 ml for boiling; discard boiling water; 0.5 cup Flour All-purpose wheat flour: 58 g for dough and 2 g for dusting; incorporate all dusting flour when rerolling; 0.2 g Dried Mint; 1 tsp Cooking oil 2 ml for leek filling, 3 ml for tomato-beef topping; To taste Salt; To taste Black Pepper

Ten small handmade leek dumplings with garlic yogurt and a separate tomato-beef topping, together one Afghan-style meal.

Ingredients

60 g

Ground Beef

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60 g

Greek Yogurt

80 g

Leek

1 g

Chili Pepper

20 g

Onion

70 g

Tomatoes

1 clove

Garlic

3.5 cups

Water

0.5 cup

Flour

0.2 g

Dried Mint

1 tsp

Cooking oil

To taste

Salt

To taste

Black Pepper

Steps

35 min1

Mix 58 g flour with a pinch of salt and 32 ml water. Knead for 5 minutes to a firm smooth dough, cover and rest for 30 minutes. Keep the remaining 2 g flour for rolling and 3 ml water for sealing.

26 min2

Simmer

During the rest, soften all the leek and chili in 2 ml oil with a little salt over low heat for 6-8 minutes, stirring until tender and no liquid pools. Scrape the entire filling into a bowl and cool. In the same pan, soften the onion in the remaining 3 ml oil for 4 minutes; add all the tomato and its juice and simmer for 8-10 minutes. Add the fully cooked weighed beef and pepper; heat for 3-4 minutes to 74°C and keep warm.

Mix all the yogurt, garlic and 10 ml water with a little salt; refrigerate until serving. Roll the rested dough about 1.5 mm thin, using all the reserved flour. Cut ten rounds about 8 cm across, rerolling every scrap. Divide all the cooled leek filling among them. Lightly moisten the edges with the reserved sealing water, fold into half-moons and press firmly shut with a fork. Keep covered.

16 min4

Boil

Bring the remaining 800 ml water to a gentle boil in a small saucepan. Cook the dumplings in two batches for 6-8 minutes each, until the wrappers are tender throughout and the sealed edges have no raw flour. Lift out with a slotted spoon; discard the boiling water. Keep the first batch warm under a cover while the second cooks.

Spread half the garlic yogurt on one plate. Arrange all ten drained dumplings on it, add the remaining yogurt and spoon over all the hot tomato-beef topping. Sprinkle with all the dried mint and serve immediately as one meal.