Shared by Alona Eisenberg
Shared by Alona Eisenberg
Ingar Poli (Kavkazi Pasta With Walnut Sauce)
Yield: 2 - 4 servingsTime: 30min plus 30min soaking time
Ingar Poli (Kavkazi Pasta With Walnut Sauce)
Yield: 2 - 4 servingsTime: 30min plus 30min soaking timeThis recipe was shared by Alona Eisenberg. Read more about her family in "Finding a Route to the Kavkaz Mountains in the Kitchen" and try her recipes for beef filled dumplings, and flatbread stuffed with pumpkin.
Ingredients
For the sauces:
- 2 ounces (⅓ cup) walnuts
- 2 teaspoons water
- Kosher salt, to taste
- ½ cup dried sulfured apricots, soaked in hot water for 30 minutes
For the dough:
- 1 bunch chives, finely chopped (about ½ cup)
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1¼ cups all-purpose flour, plus more for dusting
Preparation
Step 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 to taste and set aside.
Step 2
For the apricot sauce: Transfer the soaked apricots to a food processor 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.
Step 3
For the dough: Mix the chives and salt in a medium bowl and let stand for about 10 minutes to soften.
Step 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.
Step 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. 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.
Step 6
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.
Step 7
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.
