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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 Time

30m

Cook Time

45m

Total Time

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.

Topik

Topik Recipe

Armenian Topik Recipe

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

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Recipe Options

Ingredients

Servings: 4

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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

How to Make Topik, Classic Armenian Chickpea and Potato Dumplings

Ingredients

For The Filling

For The Dough

To Assemble

Steps

Nutrition Facts

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, 6 is assumed for the total recipe.

Nutrition Facts