- For the sauces:
- ⅓ cup walnut butter
- 1 tsp. garlic puree
- Kosher salt, to taste
- ½ cup dried sulfured apricots, soaked in hot water for 30 minutes
- 1 tsp. blue fenugreek
- For the dough:
- 1 bunch chives, preferably flowering, finely chopped including flowers (about ½ cup)
- 1 tsp. kosher salt
- 2 large eggs, lightly beaten
- 1¼ cups all-purpose flour, plus more for dusting
- For the walnut sauce: Place the walnuts in a small food processor and pulse until finely ground. Transfer the ground nuts to a small serving bowl and mix with the 2 teaspoons of water until a thick paste forms. Season with salt and garlic and set aside.
- For the apricot sauce: Transfer the soaked apricots to a food processor with the blue fenugreek and add about 3 tablespoons of the soaking liquid. Pulse until a smooth paste forms, adding more soaking liquid if needed. Transfer to a small serving bowl and set aside.
- For the dough: Mix the chives and salt in a medium bowl and let stand for about 10 minutes to soften.
- Add the eggs to the chives and mix until combined. Slowly whisk the flour into the egg mixture until a very soft dough forms.
- Transfer the dough to a heavily floured work surface and generously dust the top of the dough with additional flour. Flatten the dough into an 6-inch square with your hands or a rolling pin. Gently flip the dough to keep it from sticking, flour it again, and flatten the dough into a ¼-inch-thick square.
- With a floured pizza cutter or sharp knife, cut the dough into long ½-inch-wide strips, and then cut the strips into ¾-inch-long rectangles on the opposite axis. Transfer the dumplings to a wax or parchment paper-lined baking sheet.
- Cook the ingar poli: While making the dough, bring a large pot of generously salted water to a boil over medium-high heat. Gently slide the ingar poli into the water. Simmer 2 to 3 minutes until the dumplings float to the surface, then continue to cook 1 to 2 minutes more. Remove the dumplings with a slotted spoon to a serving dish.
- Serve immediately, accompanied by the walnut and apricot sauces drizzled onto every bite.
- Make ahead: The dough can be made ahead, flattened, cut, and placed on a wax or parchment paper-lined tray in the freezer until firm, then transferred to a sealed container or a resealable bag. Add the frozen ingar poli directly to the boiling water and continue to cook 2 to 3 minutes after they float to the surface.
- The apricot sauce can be made 1 to 2 days ahead and stored in a sealed container in the refrigerator. Remove the sauce from the refrigerator 30 minutes before serving, adding extra water to thin it if necessary.
- Calories: 328.7 kcal
- Sugar: 2.12 g
- Sodium: 255.75 mg
- Fat: 18.29 g
- Saturated Fat: 10.59 g
- Trans Fat: 0.63 g
- Carbohydrates: 33.19 g
- Fiber: 1.83 g
- Protein: 8.06 g
- Cholesterol: 133.67 mg