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Aushak (Afghani Dumplings with Leek Filling and Meat Sauce)

Aushak (Afghani Dumplings with Leek Filling and Meat Sauce)

🍽 Dish: Aushak (Afghani Dumplings with Leek Filling and Meat Sauce)

Servings: 100 persons
Serving Size per Person: 5-6 dumplings with sauce and yogurt topping


🧾 INGREDIENTS

🥟 For the Dough (Dumpling Wrappers)

  • All-purpose flour (maida): 12 kg
  • Salt: 200 g
  • Water: 6-7 liters (as needed)
  • Vegetable oil: 500 ml (optional, for softness)

🧅 For the Leek Filling

  • Green onions (leeks or scallion tops): 25 kg (trimmed and chopped finely)
  • Garlic paste: 400 g
  • Salt: 300 g
  • Black pepper: 100 g
  • Crushed red chili: 200 g
  • Vegetable oil: 1 liter (for sautéing)

🥩 For the Meat Sauce (Qeema Topping)

  • Ground beef or mutton: 12 kg
  • Onions (finely chopped): 6 kg
  • Tomatoes (blended): 5 kg
  • Garlic paste: 500 g
  • Ginger paste: 400 g
  • Salt: 300 g
  • Black pepper: 100 g
  • Turmeric powder: 50 g
  • Red chili powder: 250 g
  • Coriander powder: 200 g
  • Cumin powder: 150 g
  • Garam masala: 100 g
  • Cooking oil: 2.5 liters
  • Fresh coriander: 500 g (chopped, for garnish)

🍶 For the Yogurt Garlic Sauce

  • Yogurt (thick, whisked): 15 kg
  • Garlic paste: 300 g
  • Salt: 150 g
  • Mint powder or fresh mint (chopped): 200 g
  • Water: 1 liter (to adjust consistency)

🔪 COOKING METHOD (Step by Step)


1. Prepare the Dough

  • In a large commercial dough mixer or in batches, mix flour and salt.
  • Slowly add water and knead into a firm but pliable dough.
  • Optionally, add a little oil for softness.
  • Cover with a damp cloth and let rest for 30 minutes.

2. Prepare the Leek Filling

  • Heat oil in a large commercial wok or pot.
  • Add garlic paste and cook for 1 minute.
  • Add chopped green onions and sauté until wilted but still bright green (about 5-7 minutes).
  • Add salt, black pepper, and crushed chili.
  • Cook off any moisture. Cool before using.

3. Roll and Fill Dumplings

  • Roll out the rested dough into thin sheets.
  • Cut into circles (3-4 inches diameter).
  • Place 1-1.5 tablespoons of leek filling in the center.
  • Fold over and seal edges with water, forming a half-moon shape.
  • Ensure they are sealed well to prevent bursting.
  • Keep covered with a cloth to prevent drying.

4. Prepare the Meat Sauce

  • Heat oil in a large cooking vessel.
  • Add chopped onions and sauté until golden brown.
  • Add ginger and garlic paste; cook for 2 minutes.
  • Add ground meat and brown it thoroughly.
  • Add tomatoes and all dry spices.
  • Cook until oil separates and the mixture is thick.
  • Simmer for 10 more minutes on low.
  • Finish with chopped coriander and garam masala.

5. Prepare the Yogurt Sauce

  • Whisk yogurt with garlic, salt, and mint.
  • Add water to loosen it slightly so it can be drizzled.
  • Keep chilled until use.

6. Cook the Dumplings

  • In batches, boil water in large pots.
  • Gently drop dumplings and cook for 5-6 minutes or until they float and dough is tender.
  • Remove with slotted spoon and drain excess water.

7. Plating and Serving (Per Person)

  • Place 5-6 dumplings on a plate.
  • Spoon 2-3 tablespoons of meat sauce on top.
  • Drizzle yogurt garlic sauce generously.
  • Garnish with fresh coriander or mint.
Serve hot.

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