Aushak (Scallion dumplings)

Name: Aushak (Scallion dumplings)
Ingredients: 20 scallions or green onions, about 1/3 pound; Salt to taste if desired; 1/4 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 2 tablepoons corn, peanut or vegetable oil; 32 prepared round, raw dumpling (gyoza) skins, each about 3 1/2 inches in diameter, available in Chinese markets and specialty shops; 1 cup yogurt and garlic sauce (see recipe); 2 teaspoons finely crumbled dried mint; 2 cups meat sauce (see recipe)

9 ingredients

17 steps

Ingredients

20 scallions or green onions, about 1/3 pound
Salt to taste if desired
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 tablepoons corn, peanut or vegetable oil
32 prepared round, raw dumpling (gyoza) skins, each about 3 1/2 inches in diameter, available in Chinese markets and specialty shops
1 cup yogurt and garlic sauce (see recipe)
2 teaspoons finely crumbled dried mint
2 cups meat sauce (see recipe)

Directions

1

Cut off white portion of onions and put to another use, such as in salads, if desired.
2

Chop green tops finely; there should be about 2 cups.
3

Put in a bowl.
4

Add salt, pepper, garlic powder and oil.
5

Blend well.
6

Lay out dumpling skins, one at a time, on a flat surface.
7

Rub perimeter of each with water.
8

Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape.
9

Press to seal.
10

Bring about three quarts water to a boil in a kettle and add salt to taste.
11

Add filled dumplings and cook until tender, about 5 minutes.
12

Drain thoroughly.
13

Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish.
14

Cover with a layer of hot dumplings.
15

Spoon remaining yogurt sauce over dumplings.
16

Sprinkle with mint.
17

Spoon hot meat sauce over all and serve immediately.