• Home
  • About
    • Privacy Policy
    • Work with Me
    • Media Kit
    • Evolv Health: Valerie’s Story
    • Personal Stories
    • Press
    • Year in Review
  • Thermomix® Independent Consultant
    • Thermomix® Independent Consultant
    • Client Testimonials
    • Recipes Developed by Valerie
  • Projects
    • Cheesepalooza
      • Cheesepalooza Challenges
      • Cheesepalooza Participants
      • Preparation for Cheesepalooza!
      • Basic Ingredient and Supply List
      • Ingredient and Matierial Suppliers
    • Dueling Daughters Project 2014
    • Eat Alberta
    • Gramsy Glimpses
      • Gramsy Glimpses Vignettes
    • Project 2019: Valerie’s Personal Evolv Health Story
    • Project 2017: Cooking in the Kitchen With….
      • Completed Project 2017 Posts: Cooking in the Kitchen With….
      • Project 2017: Cooking in the Kitchen With… PARTICIPATE
      • Project 2017: Cooking in the Kitchen with….Schedule
    • Slow Food Edmonton Tastings
      • Participate!
    • The Canadian Food Experience Project
      • Participate!
      • Participants
      • Challenges and Round Ups
      • Canadian Food Heroes Series
  • Events
    • Baby Shower
    • Food Blogger Meetings
    • Promotions
    • Restaurant Reviews
    • Reviews (Products, Books, and Events)
  • Philosophy
    • In a Nutshell
    • Local Produce/Producers
    • Slow Food
    • Teaching
  • Travel
    • Bosnia
    • British Columbia
    • California
    • Croatia
    • Culinary Tourism
    • Farmer’s Markets
    • France
    • Greece
    • Hawaii
    • Italy
    • Louisiana
    • Maritime Provinces
    • Massachusetts
    • Mexico
    • Montenegro
    • Nova Scotia
    • Prince Edward Island
    • Quebec
    • Serbia
    • United Kingdom
    • Utah
  • Trends
  • Store
  • Privacy Policy
  • Privacy Policy for A Canadian Foodie
  • Valerie’s Image

A Canadian Foodie

Canadian Food Recipes; Preserving Canadian Food Practices

  • A La Carte
    • Appetizers
    • Drinks
    • Evolv Health Reboot Recipes
      • Reboot Phase 1 Mains
    • Garnishes
    • Salads
    • Sauces Dressings Rubs
    • Sides
    • Soups and Stocks
  • Breakfast & Brunch
  • Cheese
    • Blue/Stinky
    • Firm
    • Fresh
    • Hard/Pressed
    • Cheesepalooza Challenge
    • Cheesepalooza Round Up
  • Desserts
    • Cakes
    • Cookies, Bars and Squares
      • Christmas Cookies
    • Ice Cream, Sorbets and Frozen Yogurt
    • Icings/Frosting and Pastry Creams
    • Other
    • Pies and Tarts
    • Puddings
    • Sweets and Treats
  • Doughs and Crusts
    • Biscuits
    • Bread Buns and Flatbread
    • Crackers
    • Donuts, Frybreads and Such
    • Dumplings etc
    • Pasta
    • Pastry
  • Mains
    • Beef
    • Casseroles
    • Chicken/Duck/Goose/Turkey
    • Marinades and Rubs
    • Pasta Dishes
    • Pork
    • Potluck
    • Savory Pies Pastries
    • Seafood and Fish
    • Stews
    • Vegetarian
    • Veal
    • Wild Game
    • Wraps Pizzas Casual Food
  • Seasonal
    • Autumn
    • Spring
    • Summer
    • Winter
    • Holiday
      • Christmas
  • Gardens
    • Foraging
    • My Garden and From My Garden
    • Preserves
    • Zone Three Harvest
  • Tastings
  • Kids
  • Canadian Food
    • Atlantic Provinces
    • Canadian Aboriginal Food
    • Canadian Berries
    • Canadian Cakes
    • Canadian Doughs
    • Canadian Drinks
    • Canadian Fish
    • Canadian Food Heroes
    • Canadian Food Main
    • Desserts
    • Grandma Maude’s Family Recipes
    • Mom Helen’s Famous Family Recipes
    • Canadian Products
    • Sunday Suppers
    • Wild Food

Asian Spinach Dumpling Wrappers or Jade Dumpling Wrappers

March 14, 2018 by Valerie Lugonja Leave a Comment

Asian Spinach Dumpling Wrappers: An Attractive Nutritional Boost!

Asian Spinach Dumpling Wrappers or Jade Dumplings! Have you seen these before? I bet you never have.

Are they not just the most charming little Asian dumpling you have ever laid your eyes upon?

Don’t you just want to pinch its fluffy little cheeks? “You are just soooo cute!!”

Asian Spinach Dumpling Wrappers

The Edmonton Thermomix Consulting Team was planning an Asian (primarily Chinese) Cooking Class and I asked Brenda, the Manager for the primarily Chinese Marpole Branch in Vancouver, for some recipes. She sent me some photos of similar dumplings and I was all in, head over toes. We found the recipe, Nadja, our champion Thermomix dumpling maker, worked on refining the recipe and then showed us all how to make it.

Choose your favourite filling and wrap it up in this nutritious and attractive little wrapper. Not only delicious but symbolizes power, status, wealth and virtue to the Chinese. Jade is good luck and believed to ward off evil. This would be a great addition on the Chinese New Year holiday feasting table.

We did use a traditional pork and cabbage filling. It was rustic, humble and tasty. As with anything “meaty”, the fattier the better. The flavour is in the fat, right?

Asian Spinach Dumpling Wrappers: Mis en Place

To make this wrapper, you must make batches of dough. One batch of spinach dough and a batch and a half of plain dough works perfectly. Interestingly, when developing this recipe the first round, Nadja just used the spinach water and did not add the spinach.

Very pretty, but when she sent me the photos, I just could not figure out why the green was not much deeper and more intense. We laughed so hard when we made them together. I put the spinach in the Thermomix with the flour and she exclaimed, “No! No! No! What are you doing?” She was so worried. This was such a triumph for me as she is one of my Thermomix idols. I have taught her so little and she has taught me so much. Yet, on this day she did learn that spinach added to the recipe makes a beautiful dough. We were both tickled.

Asian Spinach Dumpling Wrappers: Preparing the Spinach

Frozen chopped spinach works best. I strain it a bit, then wring the heck out of it in a tea towel until as much moisture as possible is expelled. Then, refining the chop in the Thermomix for pasta dough or these Asian Spinach Dumpling Wrappers is always a good idea.

Asian Spinach Dumpling Wrappers: Making the Dough

A very simple three-ingredient dough: water, flour and salt.

Spinach added to that simple dough with such colour and nutrients added into the mix.

Asian Spinach Dumpling Wrappers: Making the Jade Wrapper Dough Log

Before I could turn around, Nadja had the spinach round rolled into a flat piece and the plain dough into a log the same length as the spinach dough.

She did another rope with the leftover balls.

She placed the log on the spinach dough, wrapping the spinach dough around the log and trimmed off any excess dough so the seam just met.

Then rolled the log back onto the seam and rocked it back and forth until it was blended in.

Ready to cut into the log and form the wrappers for the filling.

Asian Spinach Dumpling Wrappers: Preparing the Wrappers

We made rather large wrappers. The thickness of your slice will determine the circumference of the circle you roll.

Above, left to right: (1)  the slice just cut  (2) then floured and flattened by hand  (3) pinched into a circle with the edges thinner (4) and finally rolled out to a thin circle.

I cut about 2 dozen at a time, floured them and placed them in a plastic bag while keeping the mother dough moist. Then worked with 6 pieces at a time though there is a dozen in the photo below. I found 6 manageable and didn’t have to worry about the rolled pieces drying out. If you are working with others, one rolls while others fill. It’s great fun.

I did examine both sides of each rolled wrapper and the one that had the evenest border was left for the outside; the one with the uneven border faced up on the work surface to receive the filling.

Asian Spinach Dumpling Wrappers: Filling the Wrappers

Wrapper size determines the filling amount. I used a small ice cream scoop: the melon ball sized one. I placed the filling on each of 6 wrappers at a time and then pinched each closed.

Every time I had a little quiet celebration, elated with the stately presence of each little “pinched dumpling’s” personality and charm.

Asian Spinach Dumpling Wrappers: Freezing and Steaming the Wrappers

I freeze all dumplings and such on parchment lined sheet pans overnight, then plop them in labelled and dated freezer bags for future use. I double bag the little bags: there are 3 to 4 packages in a bigger bag.

You can clearly see I am no expert at making these, yet they all look great in a group!

So many different shapes are possible. Remember the ones Nadja made, above, with only the spinach water?

 

So

Thirty minutes in the Varoma on Varoma and the filling is thoroughly cooked with the dough supple and ready to melt in your mouth.

Asian Spinach Dumpling Wrappers: Serving the Wrappers

So delicious with your favourite dipping sauce. What filling you choose will influence the dip you make to compliment it. I am adventurous but don’t care for spice. A nice light soy makes me happy.

Of course, you can fry them Goyza style, then steam them with the lid on. But, they do not look as pretty after both processes.

This Jade Dumpling is best served steamed to show off its lucky wrapper: delicious, nutritious, economical and brings good luck, wards off evil and symbolizes power, status, wealth and virtue. It really cannot get any better than that, can it? Let me know if you make them!

Asian Spinach Dumpling Wrappers
Print

Chinese Spinach Wrapper Recipe

This is the recipe for the green spinach wrapper dough only.

Course Appetizer
Cuisine Chinese Canadian
Servings 40 wrappers
Author Valerie Lugonja

Ingredients

Instructions for Plain Dumpling Wrapper

  • 400 grams all purpose flour
  • 200 grams water*
  • Pinch of salt
  • 50 grams spinach chopped finely with excess liquid expelled

Instructions

Ingredients for Dumpling Wrapper

  1. Thaw frozen chopped spinach; squeeze very well to eliminate all liquid
  2. Save liquid; add enough water to it to equal 200 grams
  3. Place prepared spinach in TM bowl; chop for 1 second on turbo, 2 times, until fine, scrapping down sides of bowl and moving all ingredients toward blade after each time
  4. Weigh water, flour and into mixing bowl with spinach; mix for 20 seconds on speed 2
  5. Knead for 2 minutes; lightly flour large bowl and transfer dough into prepared bowl
  6. Cover with plastic wrap or damp kitchen towel; rest dough for 20 minutes
  7. Prepare filling
  8. Roll dough into a long log 2.5cm to 3cm in diameter (about an inch); slice log into twenty 12-14 gram portions
  9. Working on one portion of dough at a time:
  10. a. Lightly dust work surface with flour
  11. b. Shape each portion into round flat disc
  12. c. Roll each out with small rolling pin to 1 mm thickness and 7cm diameter (about 2 ½ inch diameter) with edges thinner than middle
  13. d. Spoon about 25 g of filling in the middle of each wrap and proceed with instructions in Pork filling recipe

Russian Dumplings

Print

Chinese Dumpling Wrapper Recipe

This is the recipe for the plain dumpling wrapper. You will have to make 1 and 1/2 batches of this recipe to make the Jade Wrappers (two colour wrappers)

Course Appetizer
Cuisine Chinese Canadian
Servings 40 dumplings

Ingredients

Ingredients for Plain Dumpling Wrapper

  • 400 grams all purpose flour
  • 200 grams water*
  • Pinch of salt

Instructions

Instructions for Dumpling Wrapper

  1. Weigh water, flour and salt into mixing bowl; mix for 20 seconds on speed 2
  2. Knead for 2 minutes; lightly flour large bowl and transfer dough into prepared bowl
  3. Cover with plastic wrap or damp kitchen towel; rest dough for 20 minutes
  4. Prepare filling
  5. Roll dough into a long log 2.5cm to 3cm in diameter (about an inch); slice log into twenty 12-14 gram portions
  6. Working on one portion of dough at a time:
  7. Lightly dust work surface with flour
  8. Shape each portion into round flat disc
  9. Roll each out with small rolling pin to 1 mm thickness and 7cm diameter (about 2 ½ inch diameter) with edges thinner than middle
  10. Spoon about 25 g of filling in the middle of each wrap and proceed with instructions in Pork filling recipe

Nadja Kerstane Russian Dumplings

 

Asian Spinach Dumpling Wrappers
Print

Two Colour Jade Dumpling Wrappers

This recipe will make a gorgeous show-stopping dumping for that special occasion.

Course Appetizer
Cuisine Chinese Canadian

Ingredients

Ingredients for Two Colour Jade Dumping Wrappers

  • One batch of green dumpling dough
  • One batch and a half of plain dumpling dough
  • Enough filling for 100 dumplings

Instructions

Instructions for Two Colour Jade Dumpling Wrappers

  1. Roll plain and spinach dough into long logs, same length, about 1½ inches thick
  2. Roll spinach dough into a long flat sheet about 2.5 inches wide; place plain dough log onto edge of spinach dough and roll spinach dough over it until the plain dough is completely covered with the green spinach dough (cut off excess); secure the seam
  3. Divide the log into two; slice each log into equal portions (about twenty 12-14 gram portions)
  4. Working on one portion of dough at a time:
  5. Lightly dust work surface with flour
  6. Shape each portion into round flat disc
  7. Roll each out with to 1 mm thickness and 7cm diameter (about 2 ½ inch diameter) with edges thinner than middle
  8. The green dough will be the fan part, or outer part, of the dumpling
  9. Freeze on parchment covered sheet pans overnight; repackage into labeled and dated freezer bags OR
  10. Place 10 dumplings on Varoma shelf and 10 dumplings on bottom, not touching; steam for 30 minutes on Varoma speed 2
  11. Repeat to steam more dumplings
  12. If steaming from frozen, add 1-2 minutes more to time

Recipe Notes

Enjoy the dumplings with your preferred dipping sauce such as vinegar, chilli sauce and soy sauce.

 

Tweet
Pin12
Share
12 Shares

Filed Under: Appetizers, Thermomix® Asian, Thermomix® Doughs and Crusts Tagged With: Flour, Salt, Spinach, Water

About Valerie Lugonja

Like what you see? SUBSCRIBE TO A CANADIAN FOODIE
Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Homemade Almond Milk in the Thermomix with Chinese Bitter Almonds
Sticky Sweet and Sour Chicken Wings made in the Thermomix Machine »

You might also enjoy...

Reboot Keto Poblano Chicken Stew or Pasta Sauce
Garlic Schnitzel
Minute Steak Series: Vanja’s Garlic Schnitzel is a Weeknight Favourite
Fruit Bread
Fruit Bread: Helen’s Famous Canadian Holiday Fruit Bread
Gruyère Cheese Shortbread Crackers: A Delicious Nippy Cheese Cracker
Radish Sprout Tartine

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Thermomix® Independent Consultant; Executive Team Lead Alberta

Weekly Newsletter

Saturday Morning News

More Thermomix Recipes etc »

Alberta Beef: Know-Your-Farmer Garlic Stuffed Prime Rib Roast Beef

More ACF Famous Recipes or Specialties»

Retro Recipe for Seafood Lasagna: Delicious and Decadent

More Winter Recipes »

Mom’s Canadian Traditional Shortbread Cookie Recipe 2016

More Recipes from my mom Helen »

Connect With Me!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
projects

My Post Archives

Come On In And Kiss the Cook

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! [Read More …]

Connect With Me

  • Bloglovin
  • Email
  • Facebook
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Rhubarb Crisp

Canadian Prairie Rhubarb Crisp

More Canadian Recipes »

Lifetime Achievement Award

Canadian Web Blog Award 2013 www.acanadianfoodie.com FIRST

Vote-for-me
Best in Food NEW
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Copyright © 2025 · Website by PoundPig