Steamed Yak Cheese and Barley Dumplings

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft Tibetan-style dumplings filled with a savory blend of yak cheese and barley, steamed to tender perfection. This Asian-inspired dumpling recipe (vegetarian), ready in about 60 minutes, pairs whole wheat flour, warm water, yak cheese, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups whole wheat flour and 1/2 teaspoon salt. Gradually add 3/4 cup warm water, mixing with your hands until a smooth dough forms, about 5 minutes. Cover and let rest for 30 minutes.
  2. Step 2: In a separate bowl, mix 1 cup grated yak cheese, 1/2 cup cooked barley, and 2 tablespoons finely chopped green onions until evenly combined.
  3. Step 3: Divide the dough into 16 equal pieces and roll each into a 3-inch circle on a floured surface.
  4. Step 4: Place about 1 tablespoon of the cheese-barley filling in the center of each dough circle. Fold the edges up and pinch to seal, forming small dumplings.
  5. Step 5: Arrange dumplings in a steamer basket lined with parchment paper, leaving space between each. Steam over boiling water for 15 minutes until the dough is tender and filling is heated through.
  6. Step 6: Brush the steamed dumplings with 2 tablespoons melted butter and serve warm.

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