Afghani green onion dumplings with garlic yogurt and keema
I love the unique combination of flavors in this layered dish. Thin-skinned dumplings are stuffed with a spicy scallion filling and served with garlicky yogurt and keema, a ground meat sauce seasoned with ginger and coriander.
Notes: I suggest prepping components ahead as making the dumplings can be time-consuming. The meat sauce can be reheated with a little water, and the dumplings can be made the night before. The recipe for aushak printed in the books is great as is, though I've included my changes below. For convenience, I use an 8-oz can of tomato sauce (instead of tomato paste and water) and like to saute the scallions briefly in olive oil with the rest of the filling ingredients (instead of leaving them raw). For the pictured version, I combined scallions with I'itoi onions from my garden. I love the yogurt sauce so I always make more than the 1 cup.
1-1/2 cups of minced scallion tops (about 3 bunches)
1 Tb olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp red pepper flakes
1 minced garlic clove
Round gyoza or wonton wrappers
3 Tb vegetable oil
1 medium onion, finely chopped
8 oz ground beef
1 clove garlic, minced
1 tsp ground coriander
1/2 tsp grated ginger
1 8-oz can of tomato sauce
salt and pepper to taste
1 cup yogurt
1 large clove of garlic minced and mashed with 1/2 tsp salt to make a paste
- For dumplings, saute filling ingredients to soften scallions. Let cool slightly. Moisten edges of wrappers with water and place 1 teaspoon of filling in the middle. Fold over and press firmly to seal, squeezing out any air pockets. Cover and set aside or refrigerate if made ahead.
- Combine yogurt and garlic paste and set aside.
- For keema, heat oil in a pan and saute onion until golden. Add beef, garlic, coriander, and ginger and cook, breaking up meat with a fork, until it is browned. Add tomato sauce and simmer for 10 minutes to meld flavors, adding water if the sauce gets too dry. Season with salt and pepper to taste and keep warm.
- Bring salted water to a boil and cook dumplings for approximately 5 minutes. Drain.
- To serve, layer a little garlic yogurt onto a serving dish, place dumplings on top, spoon more yogurt over the dumplings and then finish with meat sauce. Garnish with fresh or dried mint.