* Exported from MasterCook *
Afghani Spicy Scallion Dumplings with Yogurt and Meat Sauces
Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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For Dumpling:
1 1/2 cups finely chopped scallions -- (from 2 bunches)
salt
1/2 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1 1/2 teaspoons olive oil
25 wonton wrappers -- or gyoza wrappers, preferably round (to 30 wrappers)
To garnish: -- finely chopped fresh mint.
For Yogurt Sauce:
2 large garlic cloves
1/2 teaspoon salt
1 cup whole milk yogurt
For Meat Sauce:
3 tablespoons vegetable oil
1 medium onion -- finely chopped
1/2 pound ground beef
1 garlic clove -- minced
1 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup water
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
MAKE THE DUMPLINGS: Stir together the scallions, 1/2 teaspoon salt, pepper, red pepper, garlic, and olive oil in a bowl. Put a wonton wrapper on a work surface and brush edges with water. Spoon 1 teaspoon scallion mixture into center and fold wrapper in half to enclose filling, pressing edges to seal. Make more dumplings with remaining wrappers and filing in the same manner.
Cook dumplings in a 6 to 8-quart pot of boiling salted water (3 tablespoons salt) for 5 minutes; drain.
Spread 1/4 cup yogurt sauce on a platter and put dumplings on top, then spread with remaining yogurt sauce. Spoon meat sauce around dumplings. Sprinkle with mint and serve immediately.
MAKE YOGURT SAUCE: Mince garlic and mash into a paste with salt, using side of a large heavy knife. Stir into yogurt.
MAKE THE MEAT SAUCE: Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add onion and cook, stirring occasionally until beginning to brown, 5 to 7 minutes. add beef, garlic, coriander, and ginger and cook, breaking up meat with a fork, just until meat is no longer pink, 3 to 4 minutes.
Stir together water and tomato paste and add to beef. Bring to a simmer and simmer until liquid is reduced by half, about 4 minutes. Remove from heat and season with salt and pepper. Skim off and discard fat and cover to keep warm.
Serves 4 as a main dish (makes 25 to 30 dumplings).
COOK'S NOTES:
The dumpling filling can be made up to 1 day ahead and refrigerated, covered.
The yogurt sauce can be made up to 1 day ahead and refrigerated, covered. Bring to room temperature before using.
The meat sauce can be made up to 1 day ahead. Cool, uncovered, then refrigerate, covered. Add 3 tablespoon water while reheating.
AuthorNote: These Afghani dumplings taste both exotic and comforting, and their ingredients are reassuringly familiar. The colors and flavors of the two sauces swirl into each other; the yogurt sauce is cool and creamy, sharp and garlicky, a nice complement to the spiced ground beef sauce. Ruth Reichl first shared the dish in her book "Garlic and Sapphires".
Cuisine:
"East Asian"
Source:
"Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"25 to 30 dumplings"
Start to Finish Time:
"0:50"
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Per Serving (excluding unknown items): 80 Calories; 5g Fat (53.8% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1671 0 0 0 0 0 0 0 0 0 0 0
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