Aushak (Afghan Leek & Scallion Dumplings Recipe)

One of my favorite ways to explore the world is through food, and this dish from Afghanistan is a perfect example of why. Aushak—delicate dumplings filled with leeks and scallions—is more than just a recipe; it’s a reflection of tradition, family, and care. Topped with a warmly spiced meat sauce and cool, tangy yogurt—it’s a perfect balance of comfort and brightness.

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“Never judge someone by the way he looks or a book by the way it’s covered; For inside those tattered pages, there’s a lot to be discovered”  — Stephen Cosgrove

Current events made this one seem a little tricky to find my words. No place is immune from turmoil – political, geographic, social and so I am not hear to cast any opinions. I am here to remember why we started exploring countries and cultures through our kitchen. Beauty is hidden all around us, and that is sometimes harder to find in darker days. There are stories to be heard, cultures and traditions to be carried on and people who don’t always reflect the situations in which they are living. We did this to open ours eyes to the world of others, actually hear those stories and expand our hearts for those we do not know.

I’ve been appreciating how much more the boys are getting into this project. Aside from some careful knife work, they made the entire dumpling portion of the meal. This isn’t their first time with dumplings, but I have equipped them with better tools now.

Afghanistan: Aushak (Leek Dumplings, with Meat Sauce)

Ingredients:

For the Dumplings

• Dumpling wrappers: (about 35. In the essence of time I used a store bought package of gyoza wrappers.)
• 2 whole leeks, cut chiffonade. The thinner you can cut, the easier it will be to stuff the dumplings
• 4 scallions, again sliced as thin as possible
• 2 tablespoons of olive oil
• Salt and pepper

For the Meat Sauce

• 1 lb. Ground beef
• 1 small onion (finely chopped)
• 4 cloves garlic, minced
• 14 oz can. tomato sauce
• Spices (1 tsp of each: turmeric, coriander, salt, pepper)

For the Yogurt Sauce

• 1 c.Plain yogurt
• 1-2 cloves garlic (grated)
• Salt

Directions:

1. In heated the olive oil, sauté and soften the leeks and scallions. This should take about 7-10 minutes. Add the garlic at the last minute or so.
2. Remove the stuffing from the heat and allow it to cool.
3. Once cooled, scoop a small amount of the leek mixture into the wrapper. Dab water around the edges to seal the skin and place on a floured surface. Repeat until the mixture is gone.
4. Add dumplings to a pot of boiling water and cook for 3-5 minutes, being sure to work in small batches (7-10 at a time)

Meat Sauce:

Ingredients:

• 1 lb. ground beef
• 15 oz. can of tomato sauce
• 2 tsp. garlic powder
• 2 tsp. ground coriander
• 1 tsp. ground cardamom
• 2 tsp. paprika
• 1 large onion, finely diced
• water, as needed

Directions:

1. Start by browning the ground beef. When mostly cooked through, add the onions and allow enough cooking time to soften. (about 10 minutes)
2. Add tomato sauce and spices and reduce heat to a low simmer. The little hands working in my kitchen, make dumplings well, but not necessarily quick. While the sauce benefitted from the extra simmering time, I found it necessary to add water occasionally to keep the desired thickness in the sauce.

Afghanistan: Aushak (Leek & Scallion Dumplings)