Seaspice’s Aushak Dumplings Recipe
Seaspice’s Executive Chef Angel Leon is sharing his recipe for Aushak Dumplings. These unique and flavorful dumplings are a favorite of Justin Bieber and will soon be a favorite of yours!
  • 1/4pound dill
  • 3pounds flowering chives
  • 2pounds leeks
  • 1/4pound Cilantro
  • 4Tbsp. ground coriander seed
  • kosher salt and pepper to taste
  • dumping or wonton wrappers
Lamb Ragu
  • 5pounds ground lamb
  • 2cups yeallow split peassoaked
  • 4 large yellow onions
  • 8cloves garlic
  • 5cups whole canned tomatoescrushed and strained
  • 1Tbsp. cumin
  • 2Tbsp. ground coriander seed
  • salt and pepper to taste
  • 1tsp. tumeric
  • 4Tbsp. olive oil
Feta Sauce
  • 8ounces feta cheese
  • 1container plain yogurt
  • 3cloves garlic
  • salt and pepper to taste
  1. Rough chop dill, slice flowering chives, dice leeks and rough chop cilantro.
  2. Sweat ingredients
  3. Assemple filling within wrappers
Lamb Ragu
  1. Soak the yelllow lentils under water for at least an hour
  2. IN a large sauce pan heat 4 Tbsp. of olive oil then add garlic and onion. Sweat.
  3. Once transluscent, add the tumeric, coriander, cumin, ground lamb and tomatoes
  4. Cook for about 20 to 25 minutes
Feta Sauce
  1. In a mixer, combine the feta, yogurt, garlic and salt
  2. Blend until a vortex forms
  3. Continue to blend until smooth and then strain
  1. Steam your dumplings
  2. Warm up the lamb ragu
  3. Spoon the feta sauce onto a plate, place the dumplings on top and then spoon the ragu on top of the dumplings
  4. You can dress the dumplings with dried mint, paprika and micro herbs if desired

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