(Spinach Green Dumpling Dough / Potsticker Dough

• Vegan

• Produce

  • 1 cup Spinach, packed leaves
  • 2 fl oz Spinach puree

• Baking & Spices

  • 10 oz All-purpose flour
  • 1 tsp Salt

• Liquids

  • 6 2/3 fl oz Water

Found on theflavorbender.com

Description

Ingredients

• 10 oz (285g) of all-purpose flour
• 2 fl oz spinach puree
• 4 fl oz (120 ml) of boiled water (see note 1)
• 1 tsp salt
• ⅓ cup water
• 1 cup packed spinach leaves

Directions

• 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.
• 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 youre 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.