Main image of Aushak - Afghan Dumplings

Aushak - Afghan Dumplings

1 hr + 15 min

Meal

Side

Freezer-friendly

Aushak are an Afghan version of dumplings, usually filled with leeks, onions, or chives. It's served with creamy garlic yogurt and a hearty tomato-based meat or lentil sauce. As aushak are time-consuming to make, this dish is usually reserved for special occasions. Filling and sealing the aushak is a wonderful opportunity to sit together and prepare this lovely dish in good company.

aushak

Total

1 hr + 15 min

Prep

45 min

Cook

30 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Aushak filling

  • 2
    medium leeks
  • 1 Tbsp (15 mL)
    vegetable oil
  • 2 tsp (12 g)
    salt
  • 2 cups (104 g)
    sliced green onion
  • 1 tsp (3 g)
    chili powder
  • ¼ tsp
    ground black pepper
  • 40
    vegan dumpling wrappers

Garlic yogurt sauce

  • 2 cups (480 mL)
    unsweetened soy yogurt
  • 2
    cloves garlic, crushed
  • 1 tsp
    dried mint leaves (optional)
  • ½ tsp
    salt

Gheymeh (tomato 'meat') sauce

  • ¼ cup (60 mL)
    vegetable oil
  • 1
    yellow onion, chopped
  • 2
    cloves garlic, minced (optional)
  • 1
    green chili pepper, seeds removed, minced
  • 2 tsp (4 g)
    ground coriander
  • 2 tsp (5 g)
    paprika powder
  • 1 tsp (6 g)
    salt
  • ½ tsp
    ground black pepper
  • 1½ cups (170 g)
    soy veggie ground
  • 1 cup (240 mL)
    water
  • ¼ cup (60 mL)
    canned tomato paste

Optional garnishes

  • dried mint leaves
  • fresh cilantro
  • fresh mint leaves
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Directions

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  1. Cut the leeks in half lengthwise, keeping the end intact, and wash in between the layers. Very thinly slice the white and light green portions of the leeks. The thinner you can slice this the better. Our 2 medium leeks gave approximately 5 cups of chopped leeks.
  2. In a large strainer over a bowl, combine the leeks, oil, and salt. Mix together using your hands, massaging to ensure the leeks are well coated with the oil and salt. Allow the mixture to sit for at least 5 minutes to soften.
  3. Using your hands, squeeze the mixture to strain any excess liquid, and then add the green onions, chili powder, and pepper over top the leeks. Mix and set aside.
  4. To make the yogurt sauce, combine the yogurt, garlic, mint, and salt in a bowl. Set aside.
  5. To make the gheymeh, heat the oil in a large pan on medium-high heat. Cook the onions until golden, about 5 minutes.
  6. Add the garlic, chili pepper, coriander, paprika, salt, and pepper and stir for 1 minute to toast.
  7. Add the veggie ground, water, and tomato paste. Mix and cook until heated through, about 4 - 5 minutes. Remove from heat, and keep covered with a lid.
  8. To make the aushak, take a wrapper, place 1 Tbsp of filling in the center, wet the edges with some water, and fold the wrapper in half, over the filling. Use your fingers to press out any extra air from the filling pocket and firmly pinch the edges to ensure the aushak is well sealed.
  9. Bring a large pot of water to a boil over high heat. Add 1 - 2 Tbsp oil to the water to help keep the aushak from sticking to each other. One by one, gently drop about 10 - 15 aushak in the water. We don't want the aushak to pile on top of one another, otherwise, they might stick together and not cook thoroughly. Cook for 4 - 5 minutes.
  10. Scoop out the cooked aushak and place in a lightly greased #colander. Bring the pot of water back to a boil, and continue to cook the remaining aushak.
  11. To serve, smear a couple of spoonfuls of yogurt on a few serving dishes. Place 1 - 2 layers of the cooked aushak on top, and then cover the aushak with some more yogurt and gheymeh. Continue this process over several serving dishes.
  12. Garnish with fresh mint or cilantro, and enjoy!

Notes

  • * Make-ahead: the aushak can be made ahead of time and frozen in a single layer on a parchment-lined tray. When frozen, they can be transferred to an airtight container or bag and stored in the freezer for up to 2 months. When ready to enjoy, simply let thaw and then cook in boiling water as outlined in the directions.

Storage

  • This dish is best enjoyed immediately.
  • Store leftovers in an airtight container in the fridge for up to 2 days, although best to store each component of the dish separately if possible.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 13%

vegan dumpling wrapper

Proteins 34%

unsweetened soy yogurt

soy veggie ground

Fruits & Veggies 53%

medium leek

sliced green onion

clove garlic

yellow onion

clove garlic

green chili pepper

canned tomato paste

Calcium

unsweetened soy yogurt

Fat

vegetable oil

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

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Discussion & Rating

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Dan - Nov. 25, 2021, 5:18 p.m.

Awesome dish! Making it for the second time today for our Thanksgiving meal. Thank you for sharing it!

PUL Team - Nov. 26, 2021, 12:10 a.m.

We're so honoured the dish could be part of the gathering! Thank you, Dan 🤗


M - Nov. 22, 2021, 8:26 p.m.

I made Aushak for the first time today and it was a big hit for family dinner time! (I served it with another afghani dish with pumpkin called Borani Kadoo that I saw online). I didn't have any spring onion but the leeks had a good onion smell anyway - I also added stirfried beansprouts to the filling just because I had a big bag in the fridge lol. A few of my dumplings opened because they were boiled for more than five minutes so will have to be careful about taking them out sooner next time! Thanks for the recipe!

PUL Team - Nov. 22, 2021, 9:03 p.m.

Thanks for sharing your insight on the recipe, M, it's so appreciated! Stirfried beansprouts sound like a lovely addition 😃


Kris - Nov. 14, 2021, 6:14 p.m.

Yummm!!! Loved this :). I used green lentils instead of the beef and it was hearty and delicious!

PUL Team - Nov. 14, 2021, 9:07 p.m.

A lovely substitution, Kris, thank you for sharing!


Cassie - Nov. 9, 2021, 8:55 p.m.

I did it multiple times and just LOVE that recipe. My husband and daughter too. Highly recommend it.

PUL Team - Nov. 10, 2021, 2 a.m.

Soo happy everyone is enjoying it, Cassie, thank you ☺️


MateCha - Nov. 2, 2021, 8:33 p.m.

Thanks for sharing this amazing recipe!


Ceren - Nov. 1, 2021, 3:25 p.m.

tried Aushak for the first time in my life based on your video and this dish is pure awesomeness!! So rich in taste, so tasty - it is beyond words. I had to make it for a second time, the following week :) Thank you for sharing, and I encourage you to share more of Afghan kitchen.

PUL Team - Nov. 4, 2021, 2:18 a.m.

Oh, Ceren, this means so much! Thank YOU for the glowing review ✨


An - Oct. 31, 2021, 3:16 a.m.

beautiful video and recipes! Could you possibly share which brand / a link for the two pans seen herein (the wood-handled deep saute pan for the Aushak and later the crepe pan for the Bolanis). I'm due to get a new set and this look matches my kitchen perfectly! =)
Would also love details on the serving dishes used for the Aushak and bolani - just love colors! Thank you so much! 😃

PUL Team - Oct. 31, 2021, 8:18 p.m.

Hi An, thank you for the kind words and question! The cookware we use is from a company called Ambition. Both of the pans we got online from a webshop called Dajar (dajar.co.uk/frying-pan-nature-28-cm-ambition)

If you're looking for similar ones we found on Amazon, you can find that on our webshop (pickuplimes.com/shop/?filter=…!). Just a heads up, we found the pots did discolour and turn brown at the base after using for just a few weeks 😊


Simone - Oct. 27, 2021, 10:22 p.m.

Thank you so much for this recipe!!! It has become one of my favorite dishes and I have already cooked it for my friends and family who all agree that it is fantastic. I tried a variation and used mushrooms instead of ground veggie beef (cause I couldn't find any) mixed with "ground" tofu and it also turned out great. I really apreciate you and your videos and just wanted to say thank you and keep going :)

PUL Team - Oct. 29, 2021, 5:14 a.m.

Oh, Simone, you're much too kind 🥰 Thank you for being here and sharing your mushroom and tofu variation with us!


Heather - Oct. 17, 2021, 12:29 a.m.

Hello! I enjoy your recipes and youtube videos so much. They are very inspiring!
I want to make this for my family. I would like to make the lentil sauce though instead of using the vegan ground. Would I just replace the vegan ground for cooked lentils, with the same amount? Thanks!

PUL Team - Oct. 17, 2021, 2:51 a.m.

Thank you for the kind words, Heather! You could replace the vegan ground for cooked lentils. You may not need to use as much water based on the consistency desired. We hope you enjoy it 😊


Alica - Oct. 12, 2021, 2:02 p.m.

I am surprised at how good it is! Not because I doubted it would be, but because of my skills! It is so tasty and easy to make. I believe these may be my favourite dumplings ever (coming from a die-hard dumpling lover).
I hope I get to see other dumpling recipes either from the lovely Afghani culture or Pick Up Limes creative imagination!
All the best

PUL Team - Oct. 13, 2021, 3:41 a.m.

Aw we're so happy to hear, Alica, you must be a lovely cook! Perhaps we can pursue other dumpling recipes in the future 🤗


Mixxie - Oct. 12, 2021, 2:58 a.m.

I made this for my family, and they were so impressed! You have helped me grow so much in my cooking, and your recipes are easy to follow! Every time I make your recipes, my family gets so excited!


Monika - Oct. 11, 2021, 6:21 p.m.

Delighted to have found your website. Just wonderful recipes. I made them all and will surly repeat them regularly. Thank you so so much ❣️👏🙏 Greetings from the Principat d’Andorra.

PUL Team - Oct. 14, 2021, 2:16 a.m.

So happy to hear, Monika, thank YOU! Hugs to Principat d’Andorra 🤗


Claudia Abrantes - Oct. 11, 2021, 12:34 p.m.

Hi Sadia and PUL Team!!! Delighted to write as your website, recipes and the nutritional information is useful, most enjoyable and simply delightful to explore. I made aushak yesterday and while I absolutely loved the concept of making it ahead and trying afghan food, it came as a surprise to realize that the dumplings were quite chewy as the leek and green onion fibers were still a bit rough... what do you believe I may have done wrong? Not used enought salt? Should I let it sit to drain for more than 15 minutes?
Any tips on how to avoid the onion after-taste?. I wonder if I should have used a full fat yoghurt which could "cushion" the leek and onion pungent after-taste... or how about sauteing both?.
All in all, I have watched the video over 3 times just for the mere joy of seeing how delicious it all feels to combine, share and inspire our human connection through food. Thanks a ZILLION Sadia... you are so inspiring !!... and I am sure, so is Robin and the rest of the team.

PUL Team - Oct. 11, 2021, 11:19 p.m.

Aw Claudia you're just the best - this message is so heartwarming, thank you! The leek and green onion can be rather fibrous, and so there are a few things that can help them become less chewy: 1) avoid using the green parts of the leek (more fibrous) and use the white parts instead, 2) indeed using more salt can help, but I wouldn't add much more as it becomes too salty, 3) massaging the salt into the onions can also help the cell walls break down more, 4) for sure you could cook it on the stove if you'd like too - it's not traditionally done, but I've seen some people do it that way too 😊 I hope this helps for now. As for the oniony taste, I think it might be correct. The aushak is meant to have a rather strong onion taste as it's the main ingredient that fills the dumplings. If you wanted, you could add less onion inside each wrapper, and add a bit of cooked vegan ground beef into the centre as well - this would make it resemble another Afghan dumpling called "mantu" 🥟 Enjoy!


Brigitte - Oct. 9, 2021, 1:40 p.m.

I made yesterday an Afghan dinner for my friends and they were delighted of the dishes!
I cooked these dumplings (I made also the dough myself), the Bolani flatbread with the green chutney, the Banjan eggplant, the Afghan salad and the Kitchiri rice. Everything was delicious! Only the rice did not really convince me.
Thanks a lot for your great recipes!
Best regards Brigitte

PUL Team - Oct. 9, 2021, 11:45 p.m.

Hi Brigitte! Thank you for the very kind words, it means so much that the recipes were enjoyed 🥰 You may be interested in our Shola for an alternative rice recipe if you haven't already seen it: pickuplimes.com/recipe/shola-… 😊 Do let us know if you have any other feedback!


Elizabeth - Oct. 8, 2021, 2:10 a.m.

Made this tonight for supper along with the Bolani and it is AMAZING! I hope to see more recipes like this in the future! Who doesn’t love ethnic food?!?
Love your website and love your channel!

PUL Team - Oct. 8, 2021, 7:28 p.m.

This means so much more than we can express, Elizabeth! The request is noted as well 🥰


El - Oct. 5, 2021, 1:04 p.m.

This was so delisting and has those sweet warming Middle Eastern flavours that are perfect for fall- loved the link to associations working to help women and women in Afghanistan in particular - thank you for sharing … now I’m looking forward the rice dish recipe 😊👍

PUL Team - Oct. 6, 2021, 3:35 a.m.

Awe this means so much, El, thank you! Let us know how the other recipes go 😃


Driss Ethan - Oct. 4, 2021, 3:18 p.m.

Your website article is very neat and beautiful.. I like it very much.. Thanks for sharing your menu and recipe with us

PUL Team - Oct. 4, 2021, 6:29 p.m.

Aw we're so happy the website and recipes are being enjoyed, Driss, thank you😊


Albert-Jan From - Oct. 4, 2021, 3:14 p.m.

Hi there! I was truly inspired by your video about the Afghan food! My father became interested in this after he read something in the newspaper about your video. So when my parents were coming over last weekend, we definitely needed to have an Afghan dinner! So we made the aushak, bolani, shola, borani banjan and the green chutney. It was absolutely delicious! It took quite some time to prepare all of this, but doing it together with my mom made it like a really good time in the kitchen! All three of us were really happy with each of the recipes individually, but mainly the way in which it complemented each other! I had my first experience with Afghan food about 2 years ago in an Afghan restaurant in Utrecht, where I was already blown away by the delicious food; now I am really happy I am able to prepare some of these delicious meals myself as well! So a big thank you for all your inspirational recipes and videos!

PUL Team - Oct. 4, 2021, 6:25 p.m.

Hello Albert-Jan, a massive thanks to YOU for the kind words and incredible feedback! It means so much that the recipes were enjoyed. Lots of love to you and your family 🤗


Elise - Sept. 29, 2021, 1:12 p.m.

Hi, I’m from the Netherlands.

I would love to try this recipe for a family dinner (15 people). But I can’t find the dumpling wrappers anyway.
Is their any possibility you could tell me where you bought them?

Kind regards and a big fan,
Elise

PUL Team - Sept. 29, 2021, 9:05 p.m.

Hey Elise, we got our from our local Toko in Eindhoven by the name of Amazing Sang Lee. If you've got a Toko in your neighbourhood, they'll likely have it as well in the freezer section 😊 I hope this helps!

Elise - Sept. 30, 2021, 1:49 p.m.

Thank you so much!

Albert-Jan - Oct. 4, 2021, 3:06 p.m.

Hi Elise. Just came across your question when I was going to write my review. I'm from the Netherlands as well and bought them in the Amazing Oriental toko (in Utrecht, but I guess they'll have it in every Amazing Oriental here in the Netherlands). So you've got some options now :) Hope you'll find it!


nadia - Sept. 27, 2021, 11:06 a.m.

i just had to leave a comment on this recipe. i do not usually like new foods but i wanted to try to making this. not only was it is really easy to make but i have made it twice now. i really love it. so thanks for this recipe. it is really good.

PUL Team - Sept. 28, 2021, 5:27 p.m.

Oh, Nadia, we appreciate this so much! Thank you for the kind words and for being here 🤗


Maddie - Sept. 26, 2021, 7:24 a.m.

I made this recipe tonight exactly as written. It turned out absolutely INCREDIBLE; I’d never cooked or tasted anything like quite like this dish, it was mouthwateringly delicious. I was SO proud of myself when I tasted the finished product. The chopping, assembling, and cooking process did require a lot of effort and time, but the end result more than matched the effort expended. Set aside a few hours on a weekend and try this recipe!!!
P.S. I used Impossible Beef in the gheymeh and it tasted phenomenal.

PUL Team - Sept. 26, 2021, 6:32 p.m.

Awe, Maddie, we appreciate this so much! Thank you for sharing the glowing review with us. We're so proud of you too☺️💚


Niki - Sept. 24, 2021, 5:57 p.m.

Hey, I was wondering if you could perhaps freeze the dumplings before cooking them, would you be able to just thaw them a bit and then boil them as if they were fresh?

PUL Team - Sept. 24, 2021, 7:31 p.m.

Hi Niki, thanks for the question. Indeed, the dumplings can be made ahead of time and frozen in a single layer on a parchment-lined tray. When frozen, they can then be transferred to an airtight container or bag and stored in the freezer for up to 2 months. When ready to enjoy, allow them to thaw and then cook in boiling water as outlined in step 9 😃 We hope you enjoy the recipe if you're able to give it a try!


Charlotte - Sept. 23, 2021, 10:02 p.m.

I went all out in the kitchen this afternoon with my Afghan cooking by making my own gluten free dumpling wrappers from scratch to begin with before putting the rest of the recipe together. It took a long time and to be honest I was unsure how well the GF dumplings would hold together when cooked. 😬 My thoughts went from 'I am not doing this again!' to 'I am definitely making these again!' when they turned out so well and were incredibly delicious! The garlic, mint and all the other flavours were amazing and it was the first time I have been able to enjoy dumplings since I found out I had Coeliacs. This meal made me so happy! 😁
When I make it again I will prepare the wrappers on a separate day to break it up a bit! ❤

PUL Team - Sept. 24, 2021, 7:19 p.m.

Aw we're so glad the Aushak was worth the effort, Charlotte, it's definitely a labour of love! Happy cooking 😃


Samantha Ann Schultz - Sept. 22, 2021, 10:43 p.m.

Is there any calorie or nutrition info for this recipe?

PUL Team - Sept. 23, 2021, 1:31 a.m.

Hi there, Samantha! You can find the approximate nutrition information by clicking on the green "show nutrition info" button below the recipe. Kindly note that as the disclaimer mentions, this is just an estimate and if you need specific nutrition information due to a medical condition, please consult with a healthcare professional, such as a dietitian or physician. We hope this helps for now 🙂


Jea - Sept. 22, 2021, 12:29 p.m.

This recipe is incredible! Everyone needs to try it. I have sent it to most of my friends and family to try, a new family staple here. I am now obsessed eating this dish! I used fresh chocolate mint from my garden, lemon zest and little lemon juice in the yoghurt sauce That was my only adjustment, I needed to mask the coconut yoghurt taste, since I am dairy free. I also made it with almond yoghurt much better tasting than the coconut. This recipe is such an amazing comfort food.

PUL Team - Sept. 22, 2021, 10:12 p.m.

Mmm sounds so delicious, Jea! Thanks for sharing the modifications 🙂


Hila - Sept. 21, 2021, 7:12 a.m.

I did not find the dough circles in stores nearby (Israel 😄) , so we decided to go and make the dough as well!

It turned out very tasty but such a hard job! My BF and I worked on the dish for almost 3 hours lol 😵

Yesterday we celebrated the eve of Sukkot (Jewish holiday) and the whole family was very enthusiastic - both about the appearance and the taste 😁

P.s. I also made the Bulani before 2 weeks and everyone was amazed ! 🥰

Thank u !

PUL Team - Sept. 22, 2021, 4:24 a.m.

Hey Hila, thank you for sharing your experience with this one! It's a labour of love indeed. You may find the dough labelled as wonton wrappers in the international aisle depending on the grocery options near you. We're so happy the recipe was enjoyed though 😃


Bekah - Sept. 18, 2021, 2:53 a.m.

This was amazing! I halved the recipe since there is just two of us and my husband was bummed there were no seconds. haha

Thank you for sharing your culture and family with us!

PUL Team - Sept. 18, 2021, 5:04 a.m.

Hehe awe we're so thrilled the recipe was enjoyed, Bekah, thank you!


Renee - Sept. 18, 2021, 2:53 a.m.

Made aushak tonight. Have been dreaming of it since I saw the video on YouTube. It is amazing and delicious and heartt. I am blessed to have been able to share in your family recipe and honored that you shared it so freely.
Took photos before I devoured my meal (which I good because my plate is clean).
Many thanks.

PUL Team - Sept. 18, 2021, 5:03 a.m.

We appreciate this so much, Renee, thank you for the kind words and for sharing your experience with the aushak 🙂💚


Hosana Eilert - Sept. 17, 2021, 2:23 a.m.

O my god Aushak -Afghan we so amazing . I’ve not found one of your recipes to taste bad . Thank you so much I think you’re a genius when it comes to creating combinations with food. I love your YouTube and ebook and website . I tell everyone I can about you !!!!! Best wishes

PUL Team - Sept. 17, 2021, 4:55 a.m.

Aw, Hosana, this means so much! Thank you for being here and supporting PUL 🥰


Kerrie Challinor - Sept. 15, 2021, 6 p.m.

Hi, I cant get Amazon Fresh in my postcode are also cant find the Dumpling Pastry anywhere, is there anything else I could use. I have some spring roll wrappers, would they work or are they too thin.

Thanks
Kerrie

PUL Team - Sept. 16, 2021, 2:12 a.m.

Hi Kerrie, thanks for the question! You might find the dumpling pastry (also called wonton wrappers) in the international aisle of your local international grocery store depending on where home is for you. Spring roll wrappers are indeed a fair bit thinner than wonton wrappers. We haven't tested it out, but imagine it could work with some extra attention and care to make sure the dumplings don't break. We hope this helps!


Cath - Sept. 14, 2021, 6:36 p.m.

I've recently made this recipe for my whole family (who were very sceptical about the whole thing), and they all LOVED it! The combo of the sweet, spicy leek filling, the rich sauce and the fresh yoghurt makes it an absolutely decadent dish <3 It's a bit of work, but totally worth it.

PUL Team - Sept. 14, 2021, 10:30 p.m.

Hi Cath, aw that's incredible! So glad the recipe was enjoyed by your family :D


Mansa - Sept. 14, 2021, 3:33 a.m.

Today the Uber ride I took back home was driven by an Afghan orthopaedic doctor. He arrived in US an year back, and had just visited his family in Herat, Afghanistan in July 2021. When he mentioned he is from Afghanistan, I immediately remembered the beautiful video here on PUL with all Afghani delicacies. And he was absolutely delighted when he heard the names of all the recipes I knew. He is still learning English and said he misses his home tremendously. He is a doctor with multiple degrees and once he learns English properly, he will give the exam needed in US so that he can start his medical practice again.

Thank you for sharing the recipes, you enabled me to provide a moment of joy to a beautiful soul from Afghanistan.

PUL Team - Sept. 14, 2021, 5:05 a.m.

Hello, Mansa! Thank you so much for taking the time to share this. We're so honoured that PUL could help support the meaningful connection. Wishing you both an abundance of health and wellness ✨💚


Rosta - Sept. 14, 2021, 1:36 a.m.

Listening to this and thinking of people of Afghanistan and specially women :(
https://www.youtube.com/watch?v=QGB5lWO4gvA


H K - Sept. 13, 2021, 11:37 a.m.

Thank you for sharing this recipe!!! I usually order Mantoo when we eat at Afghan restaurants, we have quite alot in the San Francisco area. Although I never tasted Aushak, this tasted like it would at a restaurant. My 6 year old helped make the wontons, it reminded me of how your mom said all the women would get together to make Aushak. We both had fun and for a picky 6 year old he absolutely loved it!

Excited to try the other recipes from this video!
Thank you again!

PUL Team - Sept. 14, 2021, 1:48 a.m.

Hi there, H K! Thank YOU for the glowing review and for sharing your experience with the recipe. It means so much that you and your little one enjoyed it together 😃


Soph - Sept. 12, 2021, 5:13 p.m.

A dish that was so fun to make but also just delicious! Discovering different dishes around the world is already something I am quite fond of, but this dish just made me want to try more Afghan food. Will do it again and for my whole family.

PUL Team - Sept. 14, 2021, 1:37 a.m.

Oh we appreciate this so much, Soph! Happy cooking 🤗


Jen - Sept. 12, 2021, 5:01 p.m.

Oh my! That was delicious! You sure make it look easy. I was frustrated that only a small amount of the filling would fit in the wonton wrapper if I wanted it to be big enough to seal, but you estimated perfectly the proper amount of filling to prepare for a 40 pack of wonton wrappers, so next time I won't be as frustrated. I recommend making this feast over a couple of days, maybe making the sauces first and the aushak filling first. I was in the kitchen all day. It was so worth it, though. Thank you for sharing your wonderful homeland recipes!

PUL Team - Sept. 12, 2021, 8:25 p.m.

Hi Jen! Thanks so much for taking the time to share your experience and tips. It's a labour in love indeed, although we're so glad it was worth it 💚


SLW - Sept. 12, 2021, 3:10 a.m.

Thank you! First off, for your stories and snippets with your family and then for a wonderful recipe. The blend of spices and herbs were so good. Your site is one of my favorites.

PUL Team - Sept. 12, 2021, 8 p.m.

Aw we're so honoured to hear, SLW! Thank YOU for being here and sharing the kind words 🤗


Rachel - Sept. 12, 2021, 1:07 a.m.

We just made this for dinner tonight and it was delicious! It is definitely going to go into our dinner rotation. It is a lot of work, so maybe not frequently, but is definitely worth the work!

PUL Team - Sept. 12, 2021, 7:28 p.m.

So thrilled the effort was worth it in the end! Thank you, Rachel :)


Su Sa - Sept. 11, 2021, 7:18 p.m.

I tried the recipe today and it was very good. I couldn‘t find the dough and made it from scratch.
https://abload.de/img/d26bc59d-a19c-4199-amvkwg.jpeg

Thank you very much


Ilira - Sept. 11, 2021, 12:01 p.m.

This was an incredible dish! What a wonderful way to get introduced to Afghani food tradition. The only thing we slightly changed was leaving the dumplings for about 8 minutes to boil. The suggested 4 minutes didn't seem to work for us as the leak tasted a bit uncooked. They turned out great after we left them in a bit longer. A fantastic dish all in all :)

PUL Team - Sept. 12, 2021, 3:48 a.m.

Thank you for the review and feedback, Ilira! We're so glad the recipe was enjoyed. If possible, cutting the leeks thinner may help with the timing 🙂


Y19 - Sept. 10, 2021, 2:15 a.m.

This website is amazing thank you so much, I just decided to go vegan and you have no idea how much all your content is helping me to learn how to eat as a vegan, without complicating things and getting all my nutritional needs. All the meals are delicious and nutritious, thank you all.

PUL Team - Sept. 12, 2021, 3:04 a.m.

This means so much more than we can express, Y19! Thank you for allowing PUL to be part of your vegan journey 💚


Mia Robinson-Mullen - Sept. 9, 2021, 2:54 a.m.

such a gift to hear these stories and recipes from you family. thank you SO MUCH for your sharing. I made this and your bolani recipe. I cut the recipe in half (wanted to see how it came together)…SO GOOD!!! I really enjoyed it and am so grateful to now have these recipes on hand. My plan is to make it with my little one (7yrs) as a weekend meal. I did modify the bolani slightly as I didn’t have fresh cilantro. still delicious. the dough is really tasty—a great foundational recipe. I may continue to experiment with the fillings. thank you thank you!!!! And good wishes and thoughts to you and your family.

PUL Team - Sept. 11, 2021, 5:49 a.m.

Aww, Mia, you're much too kind! We hope your little ones enjoying making it. Thank YOU for the glowing review 🥰


Feli - Sept. 7, 2021, 9:25 p.m.

This was by far one of the best dinners I had in a long time. Thank you for giving an insight into the Afghan cuisine! I will definitely cook this for my hole family to raise awareness, especially to not forget the people still living there. I think people can definitely bond over food which is also one reason why I love pick up limes!

PUL Team - Sept. 8, 2021, 6 p.m.

Oh wow, thank you for the glowing review, Feli! We're so grateful that the recipe was meaningful and enjoyed by your family 💚


Rosta - Sept. 6, 2021, 4:32 p.m.

I made this and shared with two friends and we all loved it so much. Can't wait to make the other recipes too! Thank you so much for sharing Afghan recipes. If you ever get a chance to do more, that would be lovely.

PUL Team - Sept. 6, 2021, 6:25 p.m.

We're so thrilled the recipe was enjoyed, Rosta, we hope you love the others as well! Hopefully, we can continue to share more 😃

Rosta - Sept. 6, 2021, 6:28 p.m.

Thank you! A big fan of your recipes, videos, and the awesome new website.


Adeline - Sept. 6, 2021, 2:16 p.m.

We tried it this weekend and it was super delicious as always! Thank you for sharing this recipe! It wasn't easy and we were in the kitchen for a fair amount of time but I'm sure we'll try it again because of the amazing taste this dish has! I particularly love the freshness of the yogurt sauce 😍
We are discovering the Afghan cuisine thanks to you and we love it so far! 🇦🇫
Greetings from Germany
Robert & Adeline

PUL Team - Sept. 6, 2021, 6:22 p.m.

Hi Robert and Adeline! So happy the labour of love for the recipe was worth it! It means so much that we can share Afghan cuisine with you in Germany ☺️


Kati - Sept. 5, 2021, 2:34 p.m.

Tried this today and it was way more delicious than we expected it to be! The different flavours of the filling, the Gheymeh sauce and the yogurt sauce complemented each other so very well - it was truely a spectacular meal! I am sure we will be making it again quite soon.
(We made a very simple wan-tan dough (250g flour, 2 eggs and a tad of water) which worked very well for this recipe.)

PUL Team - Sept. 5, 2021, 8:43 p.m.

Ooo thanks a bunch for sharing your experience with this one, Kati! So glad it was enjoyed 🤗


Annamária Gálik - Sept. 5, 2021, 1:11 p.m.

This was the first afgan recipe we cooked. I gathered together my girlfriends to make this for our families. Honestly, it was quite a challenge to make this for the first time (just as anything when we try for the first time), especially the part of filling the dumplings but oh my god, it worthed every minute of the process because it is the best I have tasted newly in the recent years. Incredibly tasty. Omg. Fantastic. I love it. We love it. The whole family loves it. And the mint to the yogurt... The best decision was to add the mint in to the jogurt. It is insane how incredible and good the jogurt with the mint. Thank you thank you very much for sharing this recipe!

PUL Team - Sept. 5, 2021, 8:33 p.m.

Awe we appreciate this so much, Annamária! It's a labour of love the first time around, although we're so happy it was worth it 🥰


李岱珺 - Sept. 3, 2021, 5:46 p.m.

It's so different with our dumplings! Can't wait to try this one! Love from China

PUL Team - Sept. 4, 2021, 1:36 a.m.

Hi 李岱珺! We hope you love the recipe 😃


Klara - Sept. 3, 2021, 4:17 p.m.

Loved to try this recipe, it is absolutely delicious! Will do it again!
But I was a little confused at first because the vegan "meat" from the video is missing in the recipe list... or maybe I just don't see it? :D
Thanks for sharing this beautiful part of the culture:)

Samantha - Sept. 3, 2021, 5:14 p.m.

The 'soy veggie ground' is the vegan 'meat'!

PUL Team - Sept. 4, 2021, 1:25 a.m.

Thanks for the question, Klara, and answer, Samantha! Indeed the soy veggie ground is the mock meat 🙂

Klara - Sept. 4, 2021, 10:14 a.m.

Ahh makes sense!! Thanks a lot!! Haha I‘m sorry I didn’t see it!


Ester - Sept. 3, 2021, 9:53 a.m.

Had this for dinner yesterday with the salate and it was a big succes! The whole family loved it, while we normally eat food without any spices or salt

PUL Team - Sept. 4, 2021, 1:26 a.m.

We're so thrilled to hear the recipes were enjoyed, Ester, thank you!


Mary - Sept. 2, 2021, 7:47 p.m.

I made this for lunch yesterday and it was so delicious and filling! I loved the depth of flavor and the heat level. I'm Polish so my family makes pierogis for holidays occasionally. This dish felt nostalgic and special. :) Can't wait to try the bolani today!

PUL Team - Sept. 3, 2021, 4:47 a.m.

So lovely to hear, Mary, we hope you enjoy the bolani! Happy cooking ✨


Emma A - Sept. 2, 2021, 6:45 p.m.

We've just cooked this tonight. It is EPIC! Thank you so much for sharing this.
It is a pleasure and a therapy to watch your videos.
Excellent job, as always.

PUL Team - Sept. 3, 2021, 4:46 a.m.

Awe thank you, Emma, for the kind words and support!


Isabella - Sept. 2, 2021, 9:41 a.m.

This recipe was amazing as was the beautiful video that goes along with it. It is so special that your Mum was also a part of the video. One of my favorite things about cooking is its ability to connect us to the beauty and history of other cultures. Thank you for sharing this with us <3 I know I will be coming back to this recipe again. It is delicious!

PUL Team - Sept. 3, 2021, 4:06 a.m.

A sincere thanks to you, Isabella, for being here and trying out the recipe. We're so thrilled the video was able to foster some connections through food 🙂✨


Tressa - Sept. 2, 2021, 3:43 a.m.

This looks delicious! Perfect timing - we were talking about making setting aside time to make dumplings. I had no idea that there is an Afghan version. This is definitely the one we'll make. I'm so grateful that you have shared family Afghan recipes to fall in love with.

PUL Team - Sept. 2, 2021, 4:05 a.m.

We appreciate the lovely words, Tressa, we hope you and your family enjoy the recipe ✨


Lily - Sept. 2, 2021, 3:09 a.m.

Yuuuuum! I can almost smell this through the page. Love how your mom was whispering about using wonton wrappers in the video, like it's top secret :D it must be a very difficult time for everyone in the Afghan diaspora, not to mention in Afghanistan. Thank you for sharing such yummy recipes and educating us all about the riches of Afghan foods. I might try gheymeh with lentils? Love from NZ!

PUL Team - Sept. 2, 2021, 4:05 a.m.

Oh, Lily, this means so much! Thank you for taking the time to watch the video and learn about Afghanistan. Lots of love to NZ 💚


Cristina - Sept. 1, 2021, 11:05 p.m.

Very beautiful video! Thanks for sharing. Definitely I will try.


Anna - Sept. 1, 2021, 9:16 p.m.

This recipe is gold! Thank you for sharing. For those eating meat- is it better to use lamb or beef? Btw, I love the new website and how the ingredient list adjusts based on the portion. Love it!

PUL Team - Sept. 2, 2021, 3:59 a.m.

So glad you're enjoying the new website, Anna 🙂