To make meat sauce saute onions in 1 tablespoon of olive oil until soft. Add beef, garlic, coriander, mace, and ginger and saute until cooked. Add 1/4 cup of stock and simmer slowly until liquid is reduced by half. Stir in tomato paste and add salt and pepper to taste, simmer for five more minutes. Add more stock if the mixture starts to look dry. Remove from heat, cover and set aside.
To prepare yogurt sauce combine all yogurt sauce ingredients, stir, cover and set aside.
To prepare dumplings sweat leeks, green onions, chili pepper flakes, salt and pepper in 2 tablespoons of oil oil until soft by not brown. Let cool slightly. To assemble dumplings place 1 1/2 teaspoons of filling on a wrapper, brush the edges of the wrapper with a thin layer of egg, fold the wrapper onto itself to form a triangle and press firmly to seal, set on a lightly floured baking sheet and repear until all the filling is used. Bring 4 quarts of water to a boil and drop dumplings in boiling water and cook for 1 to 2 minutes, drain and place on plates. Spoon warmed meat sauce over dumpling and dot with yogurt.
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