Best Aushak Afghani Green Onion Dumplings Recipes

AUSHAK (SCALLION DUMPLINGS)

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.

AUSHAK (AFGHANI GREEN ONION DUMPLINGS)

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.

GREEN DUMPLINGS

Steps:

• Clean, stem and chop beet tops. Wilt in a small amount of water in pan. Mix dry indgredients, adding eggs and milk, work in the cooled, chopped beet tops, this requires mixing with hands and it is quite messy.
• You are looking for a medium to medium firm dumpling so if mixture is too wet and sticky add flour, if too dry add milk.
• Once you mix, form into dumplings about 4x1 inch, drop into salted boiling water and boil until dumplings rise and are firm.
• Drain and chill.
• Chop bacon and onion into bite size pieces, brown, add dumplings to heat through and serve.