By Katie
Good news! The recipe for Aushak we submitted to the Food52 recipe contest a few weeks ago was the winner in the dumplings category last week. We're thrilled because, well, it's always fun to win. But also because it's yet another way to broaden awareness about Afghan cooking and how wonderful it is. Thank you to all of those who voted for us.
If you are unfamiliar with it, Food52.com, it's a blog started by New York Times food writer Amanda Hesser, which hosts weekly recipe contests. All winning recipes (including ours) will be featured in a cookbook. We also walk with a pile of kitchen-related prizes.
If you have yet to make Aushak, which are Afghan dumplings with Lamb Kofta and Yogurt Sauce, there is a reason the dish won the contest. It's delicious. The Food52 site did a great job putting together a step-by-step slide show of how to make it. You can find it here.
If you want to go it alone, here is the recipe:
Aushak
Afghan Dumplings
4 tbsp. olive oil, divided
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 lb. ground lamb
1 cup tomato sauce
1 ½ tsp. paprika
1 ½ tsp. ground coriander
3 teaspoons Kosher salt, divided
½ teaspoon black pepper
1 lb. green onions, washed, stems removed
½ teaspoons crushed red pepper flakes (optional)
1 package won ton wrappers
1 tsp. vinegar
1 cup plain yogurt
½ teaspoon ground dried garlic
1 tbsp. dried mint
Saute the onion over medium heat in 3 tablespoons of the olive oil until tender and translucent. Add the garlic and sauté another minute. Add the lamb and sauté until cooked through, breaking it up like finely minced taco meat. Add the tomato sauce, 1 1/2 teaspoons of the salt, the paprika, coriander and pepper. Cook over low heat, stirring regularly for 20 minutes.
While the meat is cooking, finely chop the green onions (use the entire onion). A Cuisinart is useful for this step. Heat the remaining tablespoon of olive oil in a sauté pan over medium heat and add the green onions, 1 teaspoon of the salt, and the crushed red pepper. Turn heat to low and sauté until tender, 10 minutes.
To assemble the dumplings, fill a small bowl with water and put it at your work station. Set a won ton wrapper on your work surface and dip the tip of your finger in the water. Moisten the edges along two connecting sides of the wrapper. The water will serve as glue for the dumpling. Put about a teaspoon of green onions in the center of the wrapper. Fold the dough in half over the green onion in the shape of a triangle. Use the tip of your finger to firmly press the edges of the dough together to form a tight seal. Next, lift the two longest points of the triangle and press them together, creating a little circle over the dumpling. It will look like a fancy napkin fold.
While you are assembling the dumplings, bring a large pot of water to a gentle boil. Add the vinegar. Once all of the dumplings are done, immerse them in the water and boil according to directions on the won ton package (about 4 minutes). While the dumplings are boiling, quickly stir together the yogurt with the garlic and the remaining ½ teaspoon of salt.
Gingerly scoop the cooked dumplings out of the water with a slotted spoon, a few at a time, and arrange on a large platter. Spoon the yogurt over the dumplings and the ground meat on top of that. Sprinkle with dried mint and serve immediately.
Makes 25 dumplings.
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