Ingredients for Dumpling Wrapper

• Thaw frozen chopped spinach; squeeze very well to eliminate all liquid
• Save liquid; add enough water to it to equal 200 grams
• 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
• Weigh water, flour and into mixing bowl with spinach; mix for 20 seconds on speed 2
• Knead for 2 minutes; lightly flour large bowl and transfer dough into prepared bowl
• Cover with plastic wrap or damp kitchen towel; rest dough for 20 minutes
• Prepare filling
• Roll dough into a long log 2.5cm to 3cm in diameter (about an inch); slice log into twenty 12-14 gram portions
• Working on one portion of dough at a time:
• a. Lightly dust work surface with flour
• b. Shape each portion into round flat disc
• 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
• d. Spoon about 25 g of filling in the middle of each wrap and proceed with instructions in Pork filling recipe