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The Hirshon Dagestani Walnut and Apricot Sauced Dumplings - Ингар Поли

The Hirshon Dagestani Walnut and Apricot Sauced Dumplings – Ингар Поли

  • Total Time: 0 hours


Units Scale
  • For the sauces:
  • 1/3 cup walnut butter
  • 1 tsp. garlic puree
  • Kosher salt, to taste
  • 1/2 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 1/2 cup)
  • 1 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 1 1/4 cups all-purpose flour, plus more for dusting


  1. 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.
  2. 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.
  3. For the dough: Mix the chives and salt in a medium bowl and let stand for about 10 minutes to soften.
  4. Add the eggs to the chives and mix until combined. Slowly whisk the flour into the egg mixture until a very soft dough forms.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately, accompanied by the walnut and apricot sauces drizzled onto every bite.
  9. 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.
  10. 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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • 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