Seaspice’s Aushak Dumplings Recipe
Ever wanted to eat what your favorite celebrities are dishing on? Seaspice‘s Executive Chef Angel Leon has shared his Aushak Dumplings recipe, which just happens to be a favorite of Justin Bieber!
Ingredients
Dumplings
- 1/4 pound dill
- 3 pounds flowering chives
- 2 pounds leeks
- 1/4 pound Cilantro
- 4 Tbsp. ground coriander seed
- kosher salt and pepper to taste
- dumping or wonton wrappers
Lamb Ragu
- 5 pounds ground lamb
- 2 cups yeallow split peas soaked
- 4 large yellow onions
- 8 cloves garlic
- 5 cups whole canned tomatoes crushed and strained
- 1 Tbsp. cumin
- 2 Tbsp. ground coriander seed
- salt and pepper to taste
- 1 tsp. tumeric
- 4 Tbsp. olive oil
Feta Sauce
- 8 ounces feta cheese
- 1 container plain yogurt
- 3 cloves garlic
- salt and pepper to taste
Servings:
Instructions
Dumpling
- Rough chop dill, slice flowering chives, dice leeks and rough chop cilantro.
- Sweat ingredients
- Assemple filling within wrappers
Lamb Ragu
- Soak the yelllow lentils under water for at least an hour
- IN a large sauce pan heat 4 Tbsp. of olive oil then add garlic and onion. Sweat.
- Once transluscent, add the tumeric, coriander, cumin, ground lamb and tomatoes
- Cook for about 20 to 25 minutes
Feta Sauce
- In a mixer, combine the feta, yogurt, garlic and salt
- Blend until a vortex forms
- Continue to blend until smooth and then strain
Assembly
- Steam your dumplings
- Warm up the lamb ragu
- Spoon the feta sauce onto a plate, place the dumplings on top and then spoon the ragu on top of the dumplings
- You can dress the dumplings with dried mint, paprika and micro herbs if desired
Share this Recipe
Powered byWP Ultimate Recipe
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
More Posts by Taryn Jeffries | Website | Follow Taryn Jeffries on TwitterRelated Posts
Chef Mark Bookhamer’s Gluten Free Pancakes
The Normal Restaurant & Bar’s Chef Mark Bookhamer has created an exquisite gluten free pancake. It’s so spectacular that those in the know have taken to calling it their “don’t... Read More
