Aushak (Scallion dumplings)
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 20scallions or green onions, about ⅓ pound
- Salt to taste if desired
- ¼teaspoon ground black pepper
- ¼teaspoon garlic powder
- 2tablepoons corn, peanut or vegetable oil
- 32prepared round, raw dumpling (gyoza) skins, each about 3½ inches in diameter, available in Chinese markets and specialty shops
- 1cup yogurt and garlic sauce (see recipe)
- 2teaspoons finely crumbled dried mint
- 2cups meat sauce (see recipe)
Preparation
- Step 1
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.
- Step 2
Add salt, pepper, garlic powder and oil. Blend well.
- Step 3
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.
- Step 4
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.
- Step 5
Spoon about ¼ 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.
Private Notes
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Cooking Notes
Rebecca
Years ago, the Washington Post published a faux aushak recipe which I use to this day... lasagna noodles layered with scallions, more noodles, then meat sauce made with ground lamb, tomato, mint, other spices. The yogurt sauce has fresh mint and garlic mixed in. It is one of our family staples. Makes me hungry just thinking about it.... hmmm, maybe for dinner tonight....
Hannah
Yum! So! Good! My boyfriend and I make this recipe, but with leeks instead of scallions for the filling (our good friend is from Afghanistan and that is how his mom told us to do it) - we used ~3 leeks, white/light green parts only. We always make more yogurt sauce than it calls for. We also found it needs a little more tomato paste than the recipe calls for as well. We also like it better when we use 2 wonton wrappers per dumpling to make it a bit thicker. 1 wrapper fell apart a bit.
sofia
This is our traditional food everyone I'm Afghan and I love the way it tastes so delicious and spicy please try it ones love it
Rachael F.
Did I do something wrong? Made exactly as written, but they were so bitter we could not stomach them, literally inedible (and we are picky eaters) and threw them all away after a few bits of one dumpling.
Sian
Use 1 clove fresh garlic, minced, and red pepper flakes to taste.
Hannah
Yum! So! Good! My boyfriend and I make this recipe, but with leeks instead of scallions for the filling (our good friend is from Afghanistan and that is how his mom told us to do it) - we used ~3 leeks, white/light green parts only. We always make more yogurt sauce than it calls for. We also found it needs a little more tomato paste than the recipe calls for as well. We also like it better when we use 2 wonton wrappers per dumpling to make it a bit thicker. 1 wrapper fell apart a bit.
Rebecca
Years ago, the Washington Post published a faux aushak recipe which I use to this day... lasagna noodles layered with scallions, more noodles, then meat sauce made with ground lamb, tomato, mint, other spices. The yogurt sauce has fresh mint and garlic mixed in. It is one of our family staples. Makes me hungry just thinking about it.... hmmm, maybe for dinner tonight....
sofia
This is our traditional food everyone I'm Afghan and I love the way it tastes so delicious and spicy please try it ones love it
Theresa
This very evening, we made Aushak. The recipe was virtually identical, but was (former NYT critic) Ruth Reichl's, credited in "Garlic and Sapphires," to an Afghani student she knew as an undergrad. I suppose it's a common recipe, but I'm curious about its provenance now. I would use lower-fat ground beef (I used chuck, 80% lean, but it was greasy). A cup of yogurt sauce does not go far for four people, if you spoon a quarter-cup (i.e., all of it) into each dish to start.
Jane
Better without the meat, as I recall.
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