Cheese-Stuffed Dumplings with Pesto and Roasted Asparagus — tender dumplings filled with melted mozzarella, served over bright basil pesto and roasted asparagus. A simple, satisfying meatless meal you’ll make again and again.
This recipe started as an experiment and turned into a new favorite. I adapted my dumpling dough to create little cheese-stuffed bites that steam up soft and gooey inside. Paired with pesto and quick-roasted asparagus, it becomes a fresh, flavorful vegetarian main course.
If you’ve tried my Meatballs and Dumplings recipe before, this will feel familiar — the same dough, but formed around a mozzarella center. To assemble, divide the dough into quarters, then split each quarter in two to make small “pancakes.” Place a tablespoon or two of torn mozzarella in the center of one pancake, top with the second pancake, and gently seal into a smooth ball so the cheese is completely enclosed.
Because pesto can burn if heated directly, steaming the dumplings is a great option. Use a pasta pot with an insert or a steamer basket: add water so it sits just below the insert, lightly spray the insert with nonstick spray, arrange the dumplings on it, cover, and steam over simmering water for about 12 minutes. The dumplings are done when they feel fairly firm to the touch and springy.
While the dumplings steam, roast the asparagus. Cut off the tough ends and chop the spears into 1-inch pieces. Toss with about a tablespoon of olive oil and a pinch of kosher salt, spread on a foil-lined sheet, and roast at 350°F for 5–7 minutes, or longer if you prefer a bit more char. As soon as the asparagus is out of the oven, toss it with basil pesto so the heat warms and loosens the sauce.
To serve, spoon a bed of warm pesto-coated asparagus into a shallow bowl, add two dumplings per person (or one as a light starter), drizzle with a little extra olive oil, and garnish with fresh chunks of Parmesan. The contrast of the soft dough, molten mozzarella, bright pesto, and roasted asparagus makes each bite deliciously balanced.
I loved how simple and satisfying this turned out — great for a quick weeknight dinner or a meatless centerpiece. If you try it, you’ll likely find yourself experimenting with different cheeses or herb additions inside the dumplings.
Enjoy this as a main dish or a hearty first course. It’s flavorful, easy to prepare, and perfect for anyone who loves simple comfort food with fresh, bright accents.
Thanks for reading — I hope this inspires you to try a cheese-stuffed dumpling night at home. It’s an easy way to elevate simple ingredients into something memorable.
Cheese-Stuffed Dumplings
Ingredients
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, almond milk works well
- 2 tablespoons oil, canola or vegetable
- 1 — 8 oz mozzarella ball
- 1 — 8 oz jar basil pesto
- 1 bunch of asparagus, tough ends removed and cut into 1-inch pieces
- olive oil
- salt
- fresh Parmesan cheese chunks, for garnish
Instructions
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Preheat oven to 350°F.
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Combine flour, baking powder, salt, and milk in a bowl and mix until a soft dough forms.
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Divide the dough into four equal parts, then split each part in half to form small “pancakes.”
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Place one pancake in your hand, add about 1–2 tablespoons of torn mozzarella in the center, then place the second pancake on top and gently seal into a ball so the cheese is enclosed.
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Repeat to make four dumplings.
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Fill a pasta pot so the water sits just below the insert, spray the insert with nonstick spray, arrange the dumplings in the insert, cover, and simmer for 12 minutes. Dumplings should feel firm to the touch when done.
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While dumplings steam, toss asparagus pieces with about 1 tablespoon olive oil and 1 teaspoon kosher salt. Spread on a foil-lined baking sheet and roast 5–7 minutes, or longer for more char.
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Right out of the oven, mix the hot asparagus with the basil pesto and keep warm.
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Remove dumplings carefully with a flexible spatula. Place desired amount of pesto-asparagus in a shallow bowl, add the dumplings, drizzle with olive oil, and garnish with fresh Parmesan chunks.
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Serve immediately. For a main course, serve two dumplings per person; for a starter, one per person.