Jade Dumpling Dough
Difficulty Level: Advanced
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Prep Time:30 Minutes
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Cook Time:PT35M5 Minutes
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Yield:30 Dumplings
Ingredients
- White dough:
- 1 cup all-purpose or high-gluten flour
- ¼ cup lukewarm water
- ½ teaspoon salt
- Green dough:
- 1 cup all-purpose or high-gluten flour
- ¼ cup lukewarm spinach juice (3½ ounces fresh spinach pureed with ½ cup water)
- ½ teaspoon salt
- Corn starch or flour for dusting
- White dough:
- 236.59ml all-purpose or high-gluten flour
- 59.15ml lukewarm water
- 2.13g salt
- Green dough:
- 236.59ml all-purpose or high-gluten flour
- 59.15ml lukewarm spinach juice (3½ ounces fresh spinach pureed with ½ cup water)
- 2.13g salt
- Corn starch or flour for dusting
This special dough will transform your homemade dumplings into one-of-a-kind gems! *Recipe requires 1 hour of resting time.
Preparation
STEP 1
For the white dough, add flour and salt to a large bowl. Add ¼ cup lukewarm water while stirring. Knead dough by hand a couple times, gathering up the dough into a ball. It should be relatively dry and non-sticky. If you find the dough is too dry, wet your palm with water then tap the water on the dough to continue kneading; do not add water directly to the dough as you might end up adding too much water. If you find the dough too wet, add one teaspoon of flour to the dough and continue kneading, adding another teaspoon if needed.
STEP 2
Let the dough rest for about 10 minutes. Then return and knead the dough gently until it is smooth and elastic. This will take 2 to 5 minutes (depending on the flour and temperature). Cover with a thin damp towel.
STEP 3
Add spinach leaves and ½ cup water to a food processor or blender and puree. Remove from the processor and add water until you have a thin liquid. Measure out a ¼ cup of spinach juice.
STEP 4
Repeat the same process as the white dough for the green dough but using the prepared spinach juice as the liquid.
STEP 5
Both doughs need to rest for 30 to 60 minutes. The longer you wait, the softer it will get. If your dough does not rest long enough you will have difficulty rolling out the wrapper. If the dough becomes too soft after a long period of resting, gently knead for about 30 seconds. If the dough resists being rolled out, let it rest for a bit longer. Poke a hole with your finger on the dough, and if the dough doesn't bounce back, it is ready.
STEP 6
Lightly flour your work surface. With a rolling pin, roll the white dough into a long log about 1 inch thick in diameter. Roll the green dough out into a long, oval shape the same length as the white dough log. The width should be enough to wrap around the white log.
STEP 7
Place the white log on top of the green log, spread a small amount of water with your fingers on the top, then wrap it tightly. Roll the log a few times to ensure the two colors are sticking together.
STEP 8
Cut the log into 30 portions of similar weight, about ½ ounce each. Work with one piece at a time, keeping the others under a damp cloth. Press flat with your palm to form a round disk. Use a rolling pin to roll it into a rounded wrapper 3 to 4 inches in diameter. Dust corn starch on both sides and set aside, covered with a damp cloth until ready to fill.