Instructions for Two Colour Jade Dumpling Wrappers

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