Go Back
Asian Spinach Dumpling Wrappers

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


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


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