Italian Dumplings (Plus 6 Tips for Fresh Pasta)

Ingredients

• 300 g All-Purpose Flour (sifted; can substitute 00 flour for silkier texture)
• 5 Egg Yolks (large, room temperature)
• 3 Eggs (large, room temperature)
• 1 tsp Salt (for dough seasoning)
• 1 tbsp Olive Oil (extra‑virgin, adds richness to dough)
• 200 g Taleggio Cheese (cut into small cubes; creamy Italian cheese)
• 30 ml Heavy Cream (adds moisture to cheese filling)
• 60 g Unsalted Butter (cut into cubes for sauce)
• 2 tbsp Parmesan Reggiano (freshly grated for garnish)
• 2 tbsp Balsamic Vinegar (high‑quality for dipping)
• 4 L Water (for boiling dumplings)

Instructions

1. Combine Egg Mixture

   In a mixing bowl, whisk together 5 egg yolks, 3 whole eggs, 1 tsp salt, and 1 tbsp olive oil until fully blended.

   Time: PT2M

2. Form the Pasta Dough

   Gradually add the sifted flour to the egg mixture, stirring with a fork until a shaggy dough forms, then knead by hand until smooth and slightly dry, about 10 minutes.

   Time: PT10M

3. Rest the Dough

   Shape the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes.

   Time: PT30M

4. Prepare the Cheese Filling

   Cube 200 g Taleggio cheese, place in a bowl, and stir in 30 ml heavy cream until the mixture resembles chunky cottage cheese. Cover and refrigerate until needed.

   Time: PT5M

5. Roll Out the Dough

   Divide the rested dough into 2 portions. Flatten each portion and run it through the widest setting of the pasta machine 3‑4 times, dusting with flour as needed. Reduce the setting progressively, ending on the thinnest setting, passing the sheet 2‑3 times at each level.

   Time: PT15M

6. Cut Dumpling Rounds

   Using a 2.5‑inch round cookie cutter, cut circles from the rolled dough and set aside on a lightly floured surface.

   Time: PT5M

7. Fill and Shape Dumplings

   Place a small spoonful of the cheese filling in the center of each circle, wet the edge with a fingertip, fold the circle over to form a half‑moon, pinch the center to seal, then create three pleats on each side moving outward from the center.

   Time: PT15M

8. Rest Shaped Dumplings

   Transfer the finished dumplings onto a lightly floured wooden cutting board and let rest for 5 minutes while you finish the remaining batch.

   Time: PT5M

9. Cook the Dumplings

   Bring a large pot of salted water to a rolling boil. Gently drop the dumplings in and cook for 2–3 minutes, or until they float to the surface.

   Time: PT3M

   Temperature: 100°C

10. Make the Butter Sauce

    While the dumplings are cooking, melt 60 g butter in a saucepan over medium heat, add a splash of the pasta cooking water, then toss the cooked dumplings in the sauce until fully coated and emulsified.

    Time: PT5M

    Temperature: Medium heat

11. Plate and Finish

    Arrange the butter‑sauced dumplings on a serving plate, garnish with freshly grated Parmesan and drizzle with 2 tbsp high‑quality balsamic vinegar.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: 00 Flour
• Instead of Olive Oil: vegetable oil
• Instead of Taleggio Cheese: Fontina, Gruyère
• Instead of Heavy Cream: half‑and‑half
• Instead of Unsalted Butter: ghee
• Instead of Parmesan Reggiano: Pecorino Romano
• Instead of Balsamic Vinegar: aged balsamic reduction

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Pasta Machine
• Cookie Cutter
• Plastic Wrap
• Wooden Cutting Board
• Large Pot
• Slotted Spoon
• Grater
• Saucepan
• Serving Plate

Critical Steps — Do Not Skip

• Achieving a low‑hydration, firm dough that is not sticky.
• Resting the dough for at least 30 minutes to develop gluten.
• Rolling the dough to the thinnest setting without tearing.
• Sealing the dumplings properly to prevent filling leakage.
• Cooking the dumplings just until they float (2‑3 minutes).

Chef Tips from the Video

• If you don't have a pasta machine, roll the dough with a rolling pin, turning and dusting frequently to achieve thin sheets.
• A pinch of nutmeg in the dough adds a subtle depth typical of many Italian fresh pastas.
• For an extra aromatic finish, drizzle a few drops of aged balsamic reduction just before serving.

Troubleshooting

Storage

Refrigerator: Store uncooked dumplings on a lightly floured tray, covered, for up to 2 days.

Freezer: Freeze uncooked dumplings in a single layer, then transfer to a zip‑top bag; keep for up to 1 month. Cook from frozen, adding 1‑2 extra minutes.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pasta dough can be wrapped and refrigerated for up to 24 hours or frozen for up to 1 month.
• Cheese filling can be prepared a day ahead and kept chilled.
• Uncooked dumplings can be frozen on a tray, then transferred to a bag for longer storage.

Frequently Asked Questions