Spinach Green Dumpling / Potsticker Dough

Spinach puree:

1. Combine the spinach and water in a blender and blend until smooth (add a little extra water if needed; an immersion blender also works). Measure and set aside 2 fl oz for the dough; leftover puree can be used for smoothies.

Potsticker / dumpling dough:

1. In a bowl, mix the flour and salt together.
2. Create a well in the middle (as for pasta) and slowly add the spinach puree and half of the hot water while mixing with a wooden spoon until clumpy bits form. Add the rest of the water as needed, alternating mixing and pouring.
3. Knead the dough clumps by hand into one soft dough ball. If too dry, add a little water at a time (or knead with wet hands); if too sticky, add a little flour. The dough should be soft, not sticky, and firm enough to hold its shape.
4. Knead further on the bench for about 2 minutes, using flour sparingly. The dough will look smooth and be a little stretchy/elastic.
5. Rest the dough as one big ball, or cut into four equal parts and knead each into a ball. Wrap tightly in plastic wrap (individually) or seal in a ziploc bag (push out air) and rest 1-2 hours at room temperature. If using the next day, refrigerate sealed and return to room temperature before handling.
6. Lightly dust the bench and roll each piece into a 1-inch diameter log, then cut into 1-1.5 cm discs.
7. Roll out each disc (dusting lightly with flour) into a circle about 3-4 inches in diameter, using a circle cutter if you prefer neat edges. Fill and seal each dumpling/potsticker before moving on to the next portion of dough.

Note 1: Boil the water first, then measure the required amount (measuring then boiling loses water to evaporation). Note 2: If stacking cut wrappers, dust flour between them (or keep them separate / use a cotton sheet) to prevent sticking.