Liquefy too lightly packed cups of coarsely chopped spinach leaves(about 3 ounces) with a generous one half cup of water in a blender for about 90 seconds, or until there is an intensely green, smooth mixture. If needed, pause the blender to scrape down the sides. Transfer to a small saucepan and heat over medium heat. When the spinach comes to a near boil(look for foam all around the rim), turn off the heat. Stir to blend in the foam, Measure out 3/4 cup, then use it for the dough.
Follow the instructions for making Basic Dumpling Dough.
You may have to add an extra teaspoon of spinach water to arrive at a nice softness. The extra bulk from the spinach produces more dough than usual, so the wrappers will be larger.
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|Serving Size: 1 Serving (8g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 1 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.9mg||0 %|
|Potassium 25.2mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.4g|
|Protein 0.2g||0 %|
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Calories per serving: 4
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