For the walnut sauce: Place the walnuts in a small food processor and pulse until finely ground. Transfer the ground nuts to a small serving bowl and mix with the 2 teaspoons of water until a thick paste forms. Season with salt to taste and set aside.

For the apricot sauce: Transfer the soaked apricots to a food processor and add about 3 tablespoons of the soaking liquid. Pulse until a smooth paste forms, adding more soaking liquid if needed. Transfer to a small serving bowl and set aside.

For the dough: Mix the chives and salt in a medium bowl and let stand for about 10 minutes to soften.

Add the eggs to the chives and mix until combined. Slowly whisk the flour into the egg mixture until a very soft dough forms.

Transfer the dough to a heavily floured work surface and generously dust the top of the dough with additional flour. Flatten the dough into an 6-inch square with your hands or a rolling pin. Gently flip the dough to keep it from sticking, flour it again, and flatten the dough into a ¼-inch-thick square. With a floured pizza cutter or sharp knife, cut the dough into long ½-inch-wide strips, and then cut the strips into ¾-inch-long rectangles on the opposite axis. Transfer the dumplings to a wax or parchment paper-lined baking sheet.

Cook the ingar poli: While making the dough, bring a large pot of generously salted water to a boil over medium-high heat. Gently slide the ingar poli into the water. Simmer 2 to 3 minutes until the dumplings float to the surface, then continue to cook 1 to 2 minutes more. Remove the dumplings with a slotted spoon to a serving dish.

Serve immediately, accompanied by the walnut and apricot sauces drizzled onto every bite.