Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 407kcal 20%
Fat 19g 29%
Saturated Fat 3g 15%
Carbohydrates 49g 16%
Fiber 9g 36%
Sugar 4g 8%
Protein 12g 24%
Cholesterol 0mg 0%
Sodium 758mg 31%

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

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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

This classic Armenian recipe for Topik features chickpea and potato dumplings filled with gently spiced onions, walnuts, and currants, all wrapped in a tender chickpea dough. These flavorful and hearty dumplings are perfect for a cozy dinner at home or to impress guests on a special occasion.