Name: Afghan Dumplings
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 40 servings
Ingredients: 2 quantity leeks (thinly sliced, approximately 5 cups chopped); 1 tbsp vegetable oil; 2 tsp salt; 12 stalk green onions (thinly sliced, approximately 2 cups); 1 tsp chili powder; 0.25 tsp ground black pepper; 40 quantity dumpling wrappers; 2 cup unsweetened soy yogurt (any unsweetened plant-based yogurt of choice); 2 quantity garlic cloves (crushed); 1 tsp dried mint leaves ((optional)); 0.5 tsp salt; 0.25 cup vegetable oil; 1 quantity yellow onions (medium, chopped); 2 quantity garlic cloves (minced (optional)); 1 quantity fresh green chili (seeds removed, minced (sub: jalapeño)); 2 tsp ground coriander; 2 tsp sweet paprika powder; 1 tsp salt; 0.5 tsp ground black pepper; 1.5 cup veggie ground (this plant-based product has a dry texture and resembles already-cooked ground meat); 1 cup water; 0.25 cup tomato paste; null to_garnish fresh cilantro; null to_garnish fresh mint leaves; null to_garnish dried mint leaves

Instructions

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1

Slice the leeks (2 quantity) in half lengthwise and wash in between the layers. Very thinly slice the white and light green portions of the leeks (2 quantity). The thinner you can slice this the better.
2

In a large strainer over a bowl, combine the [leeks], vegetable oil (1 tbsp), and salt (2 tsp). Mix together using your hands, massaging to ensure the [leeks] are well coated. Allow the mixture to sit for 5 minutes to soften.
3

Using your hands, squeeze the mixture to strain any excess liquid, and then add the green onion (12 stalk), chili powder (1 tsp), and ground black pepper (0.25 tsp) over top the [leeks]. Mix and set aside.
4

To make the yogurt sauce, combine the unsweetened soy yogurt (2 cups), garlic cloves (2 quantity), dried mint leaves (1 tsp), and salt (0.5 tsp) in a bowl. Set aside.
5

To make the gheymeh, heat the vegetable oil (0.25 cup) in a large pan over medium-high heat. Cook the yellow onion (1 quantity) until golden, about 5 minutes.
6

Add the garlic cloves (2 quantity), fresh green chili (1 quantity), ground coriander (2 tsp), sweet paprika powder (2 tsp), salt (1 tsp), and ground black pepper (0.5 tsp) and stir for 1 minute to toast.
7

Add the veggie ground (1.5 cups), water (1 cup), and tomato paste (0.25 cup). Mix and cook until heated through, about 4 - 5 minutes. Remove from heat, and keep covered with a lid.
8

To make the aushak, take a [dumpling wrapper], place tbsp (1) of filling in the center. Wet the edges with some water and fold the wrapper in half, over the filling.
9

Use your fingers to press out any extra air from the filling pocket and firmly pinch the edges to ensure the aushak is well sealed.
10

Bring a large pot of water to a boil. Add vegetable oil (1 tbsp) or vegetable oil (2 tbsp) to the water to help keep the [aushak] from sticking to each other. Working in batches, gently drop about 10 [aushak] in the water but don't overcrowd the pot. Cook for 4 - 5 minutes.
11

Scoop out the cooked [aushak] and place in a lightly greased colander. Bring the pot of water back to a boil, and continue to cook the remaining [aushak].
12

To serve, smear a couple of spoonfuls of [soy yogurt] on a few serving dishes. Place 1 - 2 layers of the cooked [aushak] on top.
13

Cover the [aushak] with some more [soy yogurt] and [gheymeh]. Continue this process over several serving dishes.
14

Garnish with [fresh mint] or [fresh cilantro], and enjoy!