🍽 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.
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