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How to Make Topik, Classic Armenian Chickpea and Potato Dumplings

Name: How to Make Topik, Classic Armenian Chickpea and Potato Dumplings
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For the Filling:; 1 small yellow onion (about 5 ounces; 140g), thinly sliced; 1/2 cup (120ml) water; 1 tablespoon (17g) dried currants; 2 teaspoons (10ml) extra-virgin olive oil; 1 medium clove (5g) garlic, minced; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon ground allspice; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground black pepper; 1/8 teaspoon Aleppo pepper (or a pinch of cayenne); 3 tablespoons tahini (2 ounces; 60g); 1/4 cup walnuts (about 1 ounce; 28g), lightly toasted and chopped, divided; For the Dough:; 227g (8 ounces) russet potatoes (about 1 medium potato), peeled and cut into 1-inch chunks; 1 3/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 2 cups (370g) cooked, drained chickpeas (from dried chickpeas or two 14-ounce cans, see notes); 1/4 teaspoon baking soda; 1/4 cup tahini (2 1/4 ounces; 64g); To Assemble:; Topik dough, from above; Cheesecloth; Kitchen twine; 2 tablespoons (30ml) extra-virgin olive oil; 1/2 teaspoon ground cinnamon

Prep 30m

Cook 45m

Total 1h 15m

Topik

Topik Recipe

Armenian Topik Recipe

How to Make Topik, Classic Armenian Chickpea and Potato Dumplings Image

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Ingredients

(Servings: 4)

1 small yellow onion (about 5 ounces; 140g), thinly sliced

1/2 cup (120ml) water

1 tablespoon (17g) dried currants

2 teaspoons (10ml) extra-virgin olive oil

1 medium clove (5g) garlic, minced

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 teaspoon ground allspice

3/4 teaspoon ground cinnamon

1/4 teaspoon ground black pepper

1/8 teaspoon Aleppo pepper (or a pinch of cayenne)

3 tablespoons tahini (2 ounces; 60g)

1/4 cup walnuts (about 1 ounce; 28g), lightly toasted and chopped, divided

227g (8 ounces) russet potatoes (about 1 medium potato), peeled and cut into 1-inch chunks

1 3/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

2 cups (370g) cooked, drained chickpeas (from dried chickpeas or two 14-ounce cans, see notes)

1/4 teaspoon baking soda

1/4 cup tahini (2 1/4 ounces; 64g)

Topik dough, from above

2 tablespoons (30ml) extra-virgin olive oil

1/2 teaspoon ground cinnamon

Nutrition Facts

Calories

356kcal

17%
Fat

23g

35%
Saturated Fat

2g

10%
Carbohydrates

31g

10%
Fiber

6g

24%
Sugar

5g

10%
Protein

8g

16%
Cholesterol

0mg

0%
Sodium

533mg

22%

Percent Daily Values are based on a 2,000 calorie diet.

How to Make Topik, Classic Armenian Chickpea and Potato Dumplings

Ingredients

For The Filling

For The Dough

To Assemble

Steps

Nutrition Facts

Comments

How to Make Topik, Classic Armenian Chickpea and Potato Dumplings

Ingredients

For The Filling

For The Dough

To Assemble

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts