Aushak (Scallion dumplings)

1. 1

   Cut off white portion of onions and put to another use, such as in salads, if desired.

2. 2

   Chop green tops finely; there should be about 2 cups.

3. 3

   Put in a bowl.

4. 4

   Add salt, pepper, garlic powder and oil.

5. 5

   Blend well.

6. 6

   Lay out dumpling skins, one at a time, on a flat surface.

7. 7

   Rub perimeter of each with water.

8. 8

   Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape.

9. 9

   Press to seal.

10. 10

    Bring about three quarts water to a boil in a kettle and add salt to taste.

11. 11

    Add filled dumplings and cook until tender, about 5 minutes.

12. 12

    Drain thoroughly.

13. 13

    Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish.

14. 14

    Cover with a layer of hot dumplings.

15. 15

    Spoon remaining yogurt sauce over dumplings.

16. 16

    Sprinkle with mint.

17. 17

    Spoon hot meat sauce over all and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.