Georgian Walnut Dumplings

Walnuts and eggplant are combined with earthy spices in these vegetarian dumplings.

By Kate Morgan | Experience Life

Makes 12 dumplings
Prep Time 15 minutes, plus 30 minutes to rest the dough
Cook Time 20 minutes

Ingredients

Wrappers

1½ cups all-purpose flour
½ cup water, plus more as needed

Filling

1 cup chopped walnuts
½ large eggplant, chopped
½ onion, chopped
2 cloves garlic, chopped
½ tsp. sea salt
½ tsp. ground coriander
½ tbs. ground cumin
1 tbs. paprika
½ tbs. lemon juice
3 tbs. melted butter, divided
2 tbs. minced parsley, divided

Directions

Make the wrappers:

STEP 1

To make the dumpling wrapper dough, add the flour to a medium bowl and use your hands to work in the water. If the mixture is still dry or shaggy, add more water a teaspoon at a time until a smooth dough forms.

STEP 2

Cover and set aside to rest for at least 30 minutes. (Gluten-free eaters can substitute store-bought gluten-free dumpling wrappers.)

Make the filling and prepare the dumplings:

STEP 1

To make the filling, add the ingredients to a food processor and pulse until well-mixed but still coarse.

STEP 2

Bring a large pot of salted water to a boil.

STEP 3

On a floured surface, roll out the dough as thinly as possible. Use a round cutter or the rim of a glass to cut circles approximately 3 inches in diameter.

STEP 4

In the center of each, place about a tablespoon of filling. Pinch the sides together to form a pouch shape, and gently twist to seal.

Cook the dumplings:

STEP 1

Boil a few dumplings at a time, being careful not to crowd the pot.

STEP 2

Once they float to the surface, cook for two to three more minutes, then use a spider or slotted spoon to remove the dumplings from the water.

STEP 3

Serve with a drizzle of melted butter and a sprinkle of parsley.

Photography: Terry Brennan; Food Stylist: Betsy Nelson

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