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Foodrhythms

About Recipe

My knowledge of Asian dumplings never expanded much beyond the doughy wontons I’ve been fishing out of brothy Chinese soup since I was a kid. I was enlightened recently by my friend, cookbook author and food blogger Andrea Nguyen (www.vietworldkitchen.comwww.asiandumplingtips.com) who shared the wisdom she gathered researching her latest book, Asian Dumplings. As I sat there listening to Andrea wax poetic about why she loves dumplings, “they just make people happy,” it hit me: Afghans have Asian dumplings of their very own. And of course it makes sense that this Central Asian country located smack in the middle of the famed spice route would count dumplings amongst its culinary delights. I’m familiar with just two varieties of Afghan dumplings: aushak and mantoo, although there may be other regional varieties in Afghanistan. By Katie

Ingredients

olive oil, divided

yellow onion, finely chopped

garlic, minced

ground lamb (you can substitute beef or turkey)

tomato sauce

paprika

ground coriander

Kosher salt, divided

black pepper

green onions, washed, stems removed

crushed red pepper flakes (optional)

won ton wrappers

vinegar

plain yogurt

ground dried garlic

dried mint

See Recipe Procedure

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