Main image of Aushak - Afghan Dumplings

Aushak - Afghan Dumplings

1 hr + 15 min




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.



1 hr + 15 min


45 min


30 min


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Aushak filling

  • 2
    medium leeks
  • 1 Tbsp (15 mL)
    vegetable oil
  • 2 tsp (12 g)
  • 2 cups (104 g)
    sliced green onion
  • 1 tsp (3 g)
    chili powder
  • ¼ tsp (1 g)
    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 (3 g)

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)
  • ½ tsp (1 g)
    ground black pepper
  • 1½ cups (170 g)
    soy veggie ground
  • 1 cup (240 mL)
  • ¼ cup (60 mL)
    canned tomato paste

Optional garnishes

  • dried mint leaves
  • fresh cilantro
  • fresh mint leaves
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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!


  • * 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.


  • 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


unsweetened soy yogurt


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.

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Discussion & Rating

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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 !

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.


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 :(

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.

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 🙂