🥟 Savory Baked Spelt Dumplings

Ingredients (Dough)

• 550 g light spelt flour (type 650 or 405)
• 2 tsp dry yeast
• 1 tsp sugar
• ½ tsp salt
• 75 g melted butter (warm, not hot) – or coconut oil for dairy-free option
• 2 eggs (room temperature)
• 200 ml warm milk (type 405) or 220 ml (type 650) – or water/plant milk for dairy-free option

Filling Suggestion I

• 1 lb ground meat (turkey, beef, or goat)
• 2 onions, diced
• 1 small fennel bulb, diced
• 3–4 cloves garlic, pressed
• 1 cup black beans, mashed into paste
• ½–1 tsp salt
• ¼ tsp white pepper
• 1 tsp bertram
• ½ tsp galangal
• ½ tsp hyssop
• 2–3 tbsp sunflower or coconut oil
  Optional: 2-3 tbsp spelt flakes in case the filling is too juicy
  Optional: summer savory, wild thyme, parsley

Directions

Prepare the dough:

Mix dry ingredients in a large bowl.
Stir melted butter (or coconut oil) into warm milk (or water/plant milk).
Add eggs to dry ingredients, then pour in the milk–butter mixture. Knead until smooth and elastic.
If sticky, lightly dust hands with flour.

First rise:
Shape dough into a ball, cover with a cloth, and let rise 1½ hours until doubled.

Prepare the filling:
In a frying pan, sauté onions and fennel in oil until softened.
Add ground meat, spices, and garlic. Cook, continuously mashing the meat to prevent large chunks.
Stir in mashed black beans. Combine well and let cool slightly.

Shape the dumplings:
Roll out the dough and cut discs with a glass edge.
Place about 1 tbsp of filling in the center of each disc.
Lift sides and pinch together to form a dumpling.

Final steps:
Arrange dumplings in rows on a greased cookie sheet.
Brush with an egg wash.

Let rest 15–20 minutes for a final rise.
Bake at 375 °F (190 °C) for 15–20 minutes, or until lightly golden.

✅ Notes:

For dairy-intolerant or vegan options, replace milk with water or plant milk and butter with coconut oil.
Optional herbs (summer savory, wild thyme, parsley) enhance the filling’s aroma.

For video instructions go to Hildegard's Way YouTube Channel