Stuffed Pasta Dumplings
Hearty, comforting dumplings made with soft wheat and barley flour, filled with savory beef and cheese. No pasta machine required!
Flour Blend: Soft Wheat • Barley
Ingredients
Flour Blend (Mill Fresh):
- 1 cup soft white wheat berries
- ½ cup barley
- Mill to yield about 2¼ cups flour
Dough:
- 2¼ cups fresh-milled flour blend
- 3 large eggs
- 1 tbsp olive oil
- ½ tsp salt
- 1–3 tbsp water, as needed
Filling:
- ½ lb ground beef, cooked and cooled
- ¾ cup ricotta
- ½ cup shredded mozzarella
- ¼ cup parmesan
- 1 small egg
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Make the dough: Mix flour, eggs, olive oil, and salt. Add water 1 tablespoon at a time until dough comes together. Knead until smooth. Rest 15 minutes.
- Prepare filling: Mix cooked ground beef, ricotta, mozzarella, parmesan, egg, salt, and pepper until combined.
- Form dumplings: Divide dough into ping-pong-size pieces. Flatten each to 3½–4 inches. Add 1½ tbsp filling. Gather dough edges, seal, and roll into balls.
- Bake in sauce: Lightly oil a cast iron pan. Add 1½–2 cups pasta sauce. Place dumplings in sauce. Cover tightly. Bake at 375°F covered for 20 minutes, then uncovered for 10–15 minutes until golden.
Storage
- Refrigerator: Store in airtight container up to 3 days. Reheat covered in oven at 350°F or gently on stovetop with sauce.
- Freezer: Cool completely. Freeze in single layer until firm, then transfer to freezer-safe container. Store up to 2 months. Bake from frozen, covered, at 375°F for 30 minutes, then uncover and bake 10–15 minutes.
