Nooria’s Ashak (Leek Dumplings)

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)

Stuffing Ingredients

  • 1 bunch leek (usually there is 3 in there)
  • Salt
  • 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

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