The key difference from Mantu is the filling: Ashak has a delicate yet distinct raw leek filling that cooks while steaming. The dumplings are typically rectangular or half-moon shaped, unlike the Mantu knots. The 'Qorma' meat sauce should be thick and rich with a tomato base.
Finely chop the leek into the smallest possible pieces. Salt it with 1 tsp of salt, transfer to a sieve, and let it drain for 30 minutes to release excess liquid.
Dough: Knead the flour, water, and salt into a firm, smooth dough. Cover with a damp towel and let rest for 30 minutes.
Meat Qorma: Sauté the onion in oil. Add the ground meat and brown it. Add the tomato paste, salt, pepper, and ground mint. Add a little water and simmer for 15 minutes until the sauce thickens. Keep warm.
Yogurt Chaka: In a bowl, mix yogurt, garlic, salt, and dried mint. Keep refrigerated.
Roll the dough out as thin as possible. Cut into squares about 4x4 cm.
Squeeze the leek and transfer it to a bowl, mixing it with a small amount of black pepper. (Do not add more salt!)
Place a small teaspoon of the leek filling in the centre of each square. Fold into a rectangle, pressing out the air, and firmly pinch the edges shut (you can crimp them with a fork or form a small half-moon).
Lightly oil the steamer basket (Mantu pot or regular steamer tray) to prevent the dumplings from sticking.
Steam the Ashak dumplings over boiling water for 40-45 minutes until the dough is shiny and tender.
Spread a layer of the warm meat sauce (Qorma) on the serving plate.
Arrange the cooked Ashak dumplings on top.
Drizzle with the cold garlic-yogurt sauce (Chaka).
Finally, sprinkle with a little dried mint, crushed red pepper, or hot chili (optional).