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Cheese-Stuffed Dumplings + Pesto and Roasted Asparagus -

Cheese-Stuffed Dumplings + Pesto and Roasted Asaparagus



  • 1 cup sifted all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/2 cup milk (almond milk works perfectly)
  • 2 Tablespoons oil (canola or vegetable)
  • (1) 8oz mozzarella ball
  • (1) 8oz jar basil pesto
  • 1 bunch of asparagus (tough ends chopped off; remaining asparagus cut into 1 inch pieces)
  • olive oil
  • salt
  • fresh parmesan cheese chunks (for garnish)


  1. Preheat oven to 350.
  2. Combine flour, baking powder, salt and milk in mixing bowl and mix together until it forms a dough.
  3. Divide dough into 4 equal parts.
  4. Take one part and divide that in half again – forming to small “pancakes”
  5. Put one “pancake” on your hand and then take approximately 1-2 Tablespoons of mozzarella and place in the center.
  6. Take the second “pancake” and place on top.
  7. Gently bring the two “pancakes” together to form a ball with the mozzarella at the center.
  8. Repeat with the remaining 3 chunks of dough.
  9. Once you have 4 balls of dough, take a pasta pot (with the insert with holes in it) and add enough water so that when you put the insert in, the water is just below it.
  10. Spray the insert with non-stick.
  11. Place the insert in the pot and put the dumplings inside the insert.
  12. Bring the water to a simmer and cover for 12 minutes.
  13. The dumplings will be done when they are fairly firm to the touch.
  14. While the dumplings are steaming, put your asparagus chunks in a small bowl and drizzle about 1 Tablespoon olive oil on top and 1 Teaspoon kosher salt; toss to coat.
  15. On foil-lined baking sheet, spread out asparagus.
  16. Roast for about 5-7 minutes, or until asparagus is tender (feel free to do it longer if you want a more charred asparagus).
  17. As soon as the asparagus comes out of the oven, combine it with your basil pesto and set aside, keeping warm.
  18. When you dumplings are done, carefully remove from pan (I used a flexible spatula).
  19. Place your desired amount of asparagus/pesto in shallow bowl and then add 2 dumplings.
  20. Drizzle with olive oil and garnish with chunks of fresh parmesan cheese.
  21. (depending upon if this is a main dish or first course, you could serve 1 or 2 dumplings per person)
  22. Serve immediately.