This is a vegetarian dumpling dish that when topped with sour cream and kidney beans (for added protein) really does seem like the Afghani version of Nachos (but of course my more refined)
- 1 bunch leek (usually there is 3 in there)
- Black pepper
- 1 bunch of coriander
- Package of Dumpling Wrappers or Wonton Wraps (can be bought from local grocery store)
Topping Ingredients for 2 Toppings:
Topping – Tomato sauce
- 1 onion
- Tomato sauce 400 ml
- Oil – 3 table spoons
- Salt – pinch
- 3 Garlic gloves
- Black pepper – pinch
- ½ cup of frozen vegetables (green pies, corn & carrot mix)
Chop the onion and fry with oil, add garlic and then add tomato sauce once the onions & garlic are soft. Mix it and add your salt, black pepper. After a minute add in your frozen vegetables and let it simmer for about 5 mins.
Topping – Yogurt sauce
- Yogurt 250 ml
- 2 Garlic gloves
- ½ tea spoon of dried Mint
– Chop the garlic finely and mixed with yogurt and add mint
Wash leeks thoroughly; cut the leek in small pieces (1 inch). Wash the coriander & chop it.
Put leeks and coriander in the food processor – until they are small (the size of a small raisin)
Add your salt and black pepper
Mix everything and put it in a colander so that the water drains while you prepare your sauce.
Directions – the wrapper needs to be at room temperature. Take one out; dip the corners of the wrap with water. Use a table spoon to scope your mix and place in the centre of the wrap. Bring up the corners together and make any shape you like.
One your dumpling is wrapped; place it on your steamer. Make sure that the steamer tray is sprayed with oil. Once the tray is full, bring the water to a boil and place your steamer tray on top.
Let it steam for about 20-30 mins – but keep an eye so that the dumplings are firm but soft.
Take a large plate, put the yogurt mix on the plate (spread it around).
Add your dumplings on top and pour the tomato sauce mix and some more yogurt mix.
Place 1/2 cup kidney beans on top for added protein