Ashak (Afghan Dumplings)

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Prep Time 1 30

Cook Time 30

Meal Type Main Dish, Pasta

Good For Afghan

Equipment

Ingredients

For the sauce

2 tablespoons olive oil
1 small diced yellow onion
4 cloves minced garlic
1 pound (450g) ground lamb or beef (omit for a vegetarian sauce)
¼ teaspoon kosher salt
½ teaspoon dried mint
½ teaspoon coriander
1 can (28oz or 800g) San Marzano tomatoes

For the yogurt dressing:

1 cup (130g) full-fat, plain Greek yogurt
½ tablespoon olive oil
4 cloves minced garlic
1 teaspoon dried mint
1 large pinch kosher salt

For the dumplings:

2 cups (250g) gandana, or any combination of garlic chives, leeks, or scallions
1 tablespoon cilantro chopped
1 ½ teaspoons kosher salt divided
1 ¾ cups (210g) all-purpose flour
2 teaspoons olive oil
½ cup 125mL warm water

To serve:

Olive oil
Fresh or dried mint

Step by Step Instructions

Tomato Sauce

Heat the olive oil in a large, deep skillet, and sauté the onion and garlic until soft and fragrant.
Add the ground meat, breaking it up with a wooden spoon. Mix in the salt, mint, and coriander. Continue to cook the meat until it is well-browned and there are no visible raw, red pieces. You may drain off and discard any grease that has collected in your pan.
Add the tomatoes and stir to combine. Turn the heat down and allow the sauce to simmer gently while you make the yogurt dressing and the dumplings.

Yogurt Dressing

Prepare the yogurt dressing by combining all ingredients in a medium bowl, stirring to combine. Cover, and transfer to the refrigerator until ready to use.

Dumplings

Prepare the filling by finely chopping the gandana (or substitute) and transfer to a colander. Rinse well, and sprinkle with ½ teaspoon salt, mixing well with your hands to distribute evenly. Using your hands, squeeze out as much liquid as possible.
Transfer the gandana to a medium bowl and mix in the cilantro. Set aside until ready to use.
In a large bowl, mix the flour and remaining teaspoon salt. Drizzle 1 teaspoon olive oil over the flour, and begin to add the warm water, a little at a time, kneading as you go to incorporate the liquid. Stop adding water as soon as you have a cohesive dough.
Turn the dough onto a work surface and knead for 5 minutes or until smooth and elastic. Transfer to a medium bowl, cover, and allow to rest for 20 minutes.
Lightly flour your work surface and remove the dough from the bowl.
Roll the dough out very thinly and cut into circles using a 3” (7cm) round cutter.
Have a small dish of water and a small brush at the ready (if you do not have a brush, you can use your fingers), and line a sheet pan or platter with parchment. Bring a large pot to boil with a large pinch kosher salt and 1 teaspoon olive oil.
Working with the dough one circle at a time, lightly wet the circumference of the circle with the brush or your finger. Fill the center of each circle with about 1 teaspoon filling. Fold the dough over to create a semicircle, pressing out any air and pressing the edges together to seal firmly.
Transfer each completed dumpling to the parchment-lined sheet pan.
Transfer the dumplings carefully to the boiling water, working in batches as needed. Boil for about 6 minutes, or until translucent, and transfer the cooked dumplings to a serving platter using a slotted spoon.
Top with the tomato sauce and drizzle generously with yogurt dressing. If desired, finish with a drizzle of olive oil and a sprinkling of fresh or dried mint, and serve immediately.