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1
To make the yogurt sauce: Mix all the ingredients together.
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2
Set aside.
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3
To make the tomato sauce: Heat oil in a pan set over medium heat.
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4
Add chopped onions, and sautA until translucent about 3 minutes.
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5
Add minced garlic, ginger and cumin and sautA, 2 minutes, stirring frequently, until seeds are browned and oil is fragrant.
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6
Add tomatoes, cardamom, cinnamon, coriander, sumac, cayenne, salt, pepper and water.
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7
Simmer gently over low heat until sauce is redued by half and is thick.
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8
Stir in cooked split peas.
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9
Keep warm until aushaks are ready to serve.
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10
To make the aushak filling: Cut off the dark green hard leaves from the leek.
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11
Keeping the roots to hold the leeks together, halve lengthwise.
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12
Fan out the leeks and rinse under the faucet to remove sand.
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13
Slice finely cross, wise, discard the root.
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14
Microwave leeks until soft, about 4-5 minutes, stirring occasionally.
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15
Combine leeks with salt, cilantro and let it cool.
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16
Folding the dumplings: On a clean surface lightly dusted with cornstarch, brush edges of the wonton wrapper with a little water (just slightly damp).
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17
Mound about 1 Tablespoon of the filling in the center of each wrapper.
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18
Bring opposite corners together to make a triangle and press to seal, making sure to remove any air from the filling.
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19
Make sure seams are well-sealed.
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20
Next bring the two corners along the long edge of the triangle to meet together and overlap them.
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21
Press the two corners together to fuse them.
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22
Place on a tray dusted with cornstarch.
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23
Cooking the dumplings: Bring a pot of water to boil.
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24
Drop in about 12 dumplings in at a time, give it a stir so that the dumplings do not stick to the bottom.
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25
Wait 2-3 minutes or until the dumplings floats up.
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26
Remove with a slotted spoon.
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27
Serving: Place dumplings in a plate, ladle over tomato sauce and drizzle with yogurt sauce.
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28
Garnish with mint.
