Bolani

For the dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1 egg

For the filling:

• 1 lb leeks, finely chopped
• 1/2 lb ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

For the sauce:

• 2 cups plain yogurt
• 3 cloves garlic, minced
• 1/2 tsp salt

For the tomato sauce:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can crushed tomatoes
• 1 tsp salt
• 1 tsp black pepper

1. To make the dough, combine the flour and salt in a large mixing bowl. In a separate bowl, whisk together the water and egg. Pour the egg mixture into the flour mixture and mix until a smooth dough forms. Knead the dough on a floured surface for 5-10 minutes, then cover and let rest for 30 minutes.
2. To make the filling, combine the finely chopped leeks, ground beef or lamb, salt, black pepper, and minced garlic in a bowl. Mix well.
3. On a floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cookie cutter or glass to cut out circles of dough, about 3 inches in diameter.
4. Place a small spoonful of the filling in the center of each dough circle. Pinch the edges of the dough together to form a pouch around the filling, leaving a small opening at the top.
5. Bring a large pot of salted water to a boil. Add the dumplings to the pot and cook for 5-7 minutes, until the dough is cooked and the filling is hot.
6. To make the yogurt sauce, whisk together the yogurt, minced garlic, and salt in a small bowl.
7. To make the tomato sauce, heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. Add the tomato paste, crushed tomatoes, salt, and black pepper, and stir well. Simmer for 10-15 minutes, until the sauce has thickened slightly.
8. Serve the boiled dumplings with the yogurt sauce and tomato sauce on top. Garnish with chopped cilantro or mint, if desired. Enjoy!