Leek dumplings with split yellow peas and carrot sauce
Dumplings
Chinese cuisine
During the winter, I go into hibernation mode. As soon as the temperature starts getting colder and the nights grow longer, the urge to curl into a ball on the sofa with a good book and a plate of warm comfort food becomes almost irresistible. On a cold, blustery night last December, I made my way into an Afghan restaurant near my house, half-frozen and already tired of winter. I ordered the vegetarian aushak, mostly because it was being described as a type of ravioli and I was craving the comfort of pasta. Never having eaten Afghan food before, I was entirely unprepared for the wall of flavor that hit me on the first bite. Rich, warm and, yes, pasta-like, I was totally hooked the moment I tasted these lovely little dumplings. <br /> <br />This recipe was inspired by the meal that I had that night at Ariana Restaurant. Here, leek dumplings are layered over a ginger-laden split yellow pea sauce, the sweetness of the sauce tempered by the creamy sourness of the Greek yogurt. It’s warm and very filling, the ultimate comfort food for a cold and rainy day. <br />
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