Green Dumpling Dough (Potsticker Dough)
User Reviews
5
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Servings
26 -36
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Course
Main Course, Lunch, Baked Goods, Others
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Cuisine
Asian
Green Dumpling Dough (Potsticker Dough)
Description
The dough combines all-purpose flour and salt mixed with pureed spinach and boiled water to form a soft dough. The spinach puree is prepared by blending packed spinach leaves with water to a smooth consistency before measuring and adding to the dough. Water is added gradually to achieve the right dough texture—soft and non-sticky but firm enough to hold shape during rolling and folding.
This dough will have a faint green hue from the spinach and is suitable for wrapping fillings in traditional dumplings or potstickers. Kneading develops elasticity, and adjustments with flour or water help perfect the consistency based on humidity and flour type.
When cutting out wrappers, sprinkling a bit of flour between stacked layers prevents sticking; alternatively, keep wrappers separated or use cloth layers in between. Leftover spinach puree can be used for smoothies or other recipes.
Ingredients
Green Dumpling / Potsticker dough
- 10 oz all-purpose flour
- 2 spinach puree
- 4 fl oz 120 ml of boiled water (see note 1)
- 1 tsp salt
Spinach Puree
- 1/3 cup water
- 1 cup spinach packed leaves
Instructions
Spinach Puree
- Combine the spinach and water in a blender and blend till smooth. You can add a little extra water to make it easier to blend, if needed. An immersion blender will also work. Measure and set aside 2 fl oz of this for the dumpling dough. Leftover can be used for smoothies.
Potsticker / Dumpling Dough
- In a bowl, mix the flour and salt together.
- Create a well in the middle (like you would when making pasta), and add the spinach puree and half of the hot water slowly, while mixing with a wooden spoon until clumpy bits are formed. Add the rest of the water as needed. You can alternate mixing and pouring water, if that is easier.
- Knead the dough clumps by hand to form one soft dough ball. If the mix is too dry, add a little more water (a little at a time or dip your hands in water and knead the dough with wet hands). If the mix is too sticky, add a little flour (a little at a time).
- You should have a dough that is soft, not sticky, and firm enough to hold its shape.
- Knead the dough further on the work bench for about 2 minutes. Use flour sparingly if the dough is getting sticky. The dough will look smooth at this stage and be a little stretchy/elastic.
- You can let the dough rest like this in one big ball, or cut it roughly into four equal parts and knead each piece to form a dough ball.
- Wrap the dough/dough balls tightly in plastic wrap (individually) or place it inside a ziploc bag and seal it (push out as much air as possible) and let it rest for 1 - 2 hours at room temp. You can use the dough immediately after it has been rested.
- If you're using it the next day instead, place the dough in the fridge (sealed in storage bags) and return it back to room temperature before handling them.
- Lightly dust your work bench and roll out each piece of dough into a 1 inch diameter log. Then cut it into 1 - 1.5 cm discs.
- Roll out each disc (dusting lightly with flour as needed) to form a circle (about 3-4 inches in diameter). You can use a circle cutter to cut out the wrapper neatly if you prefer.
- Fill and seal the dumplings/potstickers before moving onto the next portion of the dough.
Notes
- Boil water before measuring to ensure accurate liquid amount for the dough.
- Use flour between dumpling wrappers to prevent sticking when stacking, though this may leave slight flour residue on the wrappers.
- Store leftover spinach puree for use in smoothies or other dishes to minimize waste.
User Reviews
Overall Rating
5
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