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Home >> PASTA & DUMPLINGS Recipes



2 packets of Chinese gow gee pastry wrappers
dried mint leaves
chilli powder

1/4 tsp. of oil
500 grams of minced lamb
1 kg diced onions
1 tbsp coriander powder
crushed black pepper
Topping for sauce

250 g yellow split peas
1/4 tsp of oil
2 onions, diced
2 garlic cloves
3 tomatoes, diced
1 tbsp tomato paste
1 tsp salt
3 tbsp oil
Topping for yoghurt

500 g plain yoghurt
2 garlic cloves, crushed



Heat oil in a frying pan and add the minced lamb and stir until golden brown. Add the onion and cook until translucent, then add the coriander and pepper and mix. Remove the pan from the heat and place the mixture in a dish to cool down. (this mixture should have more onion than meat.)

Sauce Topping

Soak the split peas in water for 2–3 hours or overnight. Heat the oil in a frying pan and cook the onion and garlic until lightly browned. Add the tomato and tomato paste. Now, add split peas and ¾ cup water and cook for 30–45 minutes until soft. Season with some salt and pepper and set aside.

Yoghurt Topping

In a separate bowl mix the yoghurt with garlic and salt to taste.

If using square gow gee wrappers, place a spoonful of filling in the centre of each wrapper. Moisten edge of the pastry squares with water. Lift the corner of the wrapper to the other corner and seal, then wrap two corners of the triangle to seal in the filling.

Oil the base of steamer to prevent sticking and place the dumplings carefully across the oil. Steam for about 25 minutes.

Now, smear a fine layer of garlic yoghurt over base of two large serving plates. Place the dumplings in a circular decorative manner. Drizzle the remaining yoghurt evenly over the dumplings, followed by the split pea sauce. Sprinkle dried mint and chili powder on top.