Georgian Walnut Dumplings
Dairy-Free
Walnuts and eggplant are combined with earthy spices in these vegetarian dumplings.
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
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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