Aushak

Dumplings:

Step 1: In a large skillet over medium heat, drizzle oil. Add sliced scallions and leeks. Cook, stirring often, until softened (7-10 minutes). Add garlic and cook until fragrant (30 seconds to 1 minute). Season with salt, pepper, and ground chili. Remove to a bowl and let it cool to room temperature.

Step 2: Line a large baking sheet with parchment. Place a teaspoon of the cooled filling in the center of a wonton wrapper. Lightly wet the edges with water and fold the wrapper in half to enclose the filling. Press out any air pockets and seal the edges. Place the dumpling on the prepared baking sheet and repeat with the remaining filling/wrappers in a single layer. If not using immediately, cover the baking sheet with plastic and refrigerate for up to a day or freeze until solid, then transfer to a freezer bag for storage for a couple of months.

Meat Sauce:

Step 1: Drizzle oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant (30 seconds to 1 minute).

Step 2: Add ground meat, breaking it apart into small pieces with a spoon, and cook until no longer pink. Season with salt, pepper, paprika, and coriander. Stir in the tomato sauce and cook until heated through and thickened. Adjust seasoning to taste, adding more salt if needed. Keep warm on the lowest heat setting while preparing the remaining ingredients.

Yogurt Sauce:

Step 1: In a small bowl, mix together yogurt, garlic, dried mint, and salt. Season as needed to taste.

Assembly:

Step 1: Bring a large pot of water to a boil. Add the dumplings in batches, being careful not to overcrowd. Boil over medium-low heat until heated through (2-3 minutes). Gently remove with a slotted spoon.

Step 2: Serve the dumplings warm, topped with the meat sauce, yogurt, and fresh mint.