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Goat's cheese and rosemary dumpling served
Mediterranean flavoured savoury dumpling with goat's cheese and rosemary

Goat's cheese and rosemary dumplings

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The dumpling (stuffed dough) is a universal dish: from ravioli to gyoza, every culture has its own version. This recipe locks Mediterranean flavours into dough. The bold, earthy taste profile of goat's cheese is complemented by the piney aroma of rosemary, all inside a simple, boiled dough casing. An elegant starter proving that memorable dishes can be created from few ingredients.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 230 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl (for dough)
  • Rolling pin
  • Scone cutter or glass
  • Large saucepan (for boiling)
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the dough: mix the flour with a pinch of salt. Gradually add the water whilst mixing. Once it comes together, knead by hand for 8-10 minutes until completely smooth and elastic.

Tip: Kneading activates the gluten, making the dough elastic so it won't tear when rolled.
2 ✓

Wrap the dough in cling film and rest at room temperature for 20 minutes.

Tip: During resting the gluten strands relax, making it much easier to roll out the dough.
3 ✓

Prepare the filling: mix the goat's cheese with the chopped rosemary, crushed garlic and pepper. Taste, salt if needed (but the cheese is salty anyway!).

Tip: Rosemary leaves can be tough, so chop very finely so they aren't intrusive in the soft filling.
4 ✓

Roll out the dough on a floured surface to approx. 2 mm thickness. Cut out 8-10 cm circles.

Tip: If the dough springs back whilst rolling, let it rest a few more minutes.
5 ✓

Place a teaspoon of filling in the centre of each circle. Wet the edge of the dough with water, fold in half, and press the edges together thoroughly with your fingers or a fork.

Tip: Water dissolves the starch in the dough, acting as a natural glue.
6 ✓

Boil the parcels in plenty of boiling salted water. When they rise to the top of the water (approx. 4-5 minutes), cook for another half minute, then drain.

Tip: Don't put too many in the water at once, as they cool the water down and can stick together.
7 ✓

To serve, drizzle with a little good quality olive oil, and you can sprinkle with a little more fresh rosemary.

Tip: The oil prevents them sticking together on the plate, and adds extra flavour.

Recipe FAQ

The cheese leaked out during cooking. What did I do wrong?
You probably didn't seal the edge of the dough thoroughly enough. Use water as glue, and press together firmly with a fork.
Can I freeze them?
Yes! Place them on a tray in the freezer before cooking, then once hard, bag them up. You can cook them from frozen, it just takes a few minutes longer.

Ingredients

  • 250 g Plain flour
  • 130 ml Water (room temperature)
  • 150 g Fresh goat's cheese
  • 1 tsp Fresh rosemary (finely chopped)
  • 1 clove(s) Crushed garlic
  • 10 ml Olive oil (for serving)
  • 1 pinch Salt
  • 1 pinch Black pepper