Tuesday, January 13, 2015

Recipe - Aushak (Scallion Dumpling)

Traditionally, aushak and other dumplings are made as a community or family.  Everyone helps to assemble and everyone gets to enjoy it.  Because of this, I had everything ready and my guests got to assemble.  The four year old was a bit too young to help, but she did enjoy mashing the dough.

I didn't realize until the day that I started to cook that this is traditionally made with something called gandana which is in the onion family.  But that's why you'll find recipes that call for scallions and others that call for leeks.  They are both substitutions.  Had I realized early enough, I may have tried to find some gandana.  It's gotta be somewhere in the Chicago area.  But alas, I used scallions and leeks combined to hope that the flavor was similar.




  • 20 scallions white parts removed and saved for another use
  • 2 leeks
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t minced garlic
  • 2 T corn, peanut or vegetable oil
  • 25-30 wonton or goyza wrappers or dough recipe, below


  1. Combine scallions, salt, pepper, garlic and oil.  Blend well.
  2. Get out a bowl of water and plates of the wonton wrappers.
  3. Dip your finger in water and run around the outside edge of the wrappers.
  4. Put a spoonful of scallion mixture into half of the wrapper.  Fold and seal.
  5. Boil the dumplings for 5 or 6 minutes in salted water.  I made the next set while the prior set was boiling.
  6. Strain and serve with meat sauce and yogurt.



  • 2 1/2 cup flour
  • 1 cup water
  • salt to taste


Mix together and roll flat.  I used a pastry roller set to thickness number 4.

Meat sauce:


  • 3 T vegetable oil or ghee
  • 1 medium yellow onion, diced
  • 1/2 pound ground beef
  • 1/2 pound ground lamb (or just a full pound of the beef)
  • 1 t ground coriander
  • 1 t ginger
  • 1 cup water
  • 4 T tomato paste
  • 4 T minced garlic


  1. Heat the oil and saute the onion until the onion is golden, about 15 minutes.
  2. Add in the beef, garlic, coriander and ginger.  Cook until meat is well browned, about 8 minutes.
  3. Add water and cook until reduced by half, about 10 minutes.
  4. Add the tomato paste and cook 5 more minutes.  Stir constantly.
  5. Set aside the sauce until ready to use.

Yogurt sauce

  • 1 1/2 cups full fat greek yogurt
  • 1 1/2 T minced garlic

Combine and set aside


No comments:

Post a Comment