This Afghani dumpling recipe involves filling gow gee wrappers (or you can make your own pastry) with a meat and onion mixture, steaming them, then serving them with a split pea sauce and garlic yoghurt. It is truly delicious.






Skill level

Average: 3.5 (280 votes)


  • 2 packets gow gee wrappers
  • dried mint
  • chilli powder


  • splash of oil
  • 500 g lamb mince 
  • 1 kg onions, diced
  • 1 tbsp coriander powder
  • crushed black pepper

Topping for sauce

  • 250 g yellow split peas
  • splash 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 2–3 hours

Heat oil in a frying pan. Add the mince and stir until golden brown. Add onion and cook until transparent, then add the coriander and pepper and mix through. Take pan off the heat and place mixture in a dish to cool. (Note: this mixture should have more onion than meat.)


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


Yoghurt Topping
In a separate bowl mix 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 pastry squares with water. Lift corner to corner and seal, then wrap two corners of the triangle to seal in filling.

For homemade pastry (see below), place a spoonful of filling in the center of the rolled-out dough. Dip finger in water and moisten the circumference of the pastry shape. Lift the outer rim to meet in the middle. Seal the edges by pressing together to form dumplings.

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

Smear a fine layer of garlic yoghurt over base of two large serving plates. Place the dumplings in a circular decorative manner. Evenly drizzle the remaining yoghurt over the dumplings, followed by the split pea sauce. Scatter with dried mint and chilli powder.


Pastry (if making)
Place flour in a large mixing bowl and gradually add water, mixing with hands until it becomes doughy. Leave the dough to settle for 15–20 minutes or until it becomes firm. Separate dough into small handfuls and roll into individual ball shapes. Scatter some flour on the bench surface and using a small rolling pin, roll the balls into circular shapes.