Colorful Dumplings (Green Dumplings) by Taste Life

Make dough for spinach dumpling skin – Put the baby spinach and water in a blender to make spinach juice, and filter the excess residue. Pour the flour into a basin, pour in the filtered spinach juice, mix evenly and knead well. Cover with food wrap and let rest for 20 minutes.

Chicken celery filling–chop the chicken and put in a large bowl, pour the Shaoxing cooking wine, mix stir with chopsticks in one direction, and then add salt, minced celery, carrots, and cabbage, then add in minced ginger, sugar, eggs, Knorr seasoning powder, white pepper, and chopped scallion, stir evenly with chopsticks (better stir clockwise so that the meat won’t loose apart, and chewy texture is better).

Sprinkle some flour on the board, then load two doughs on it. Pull them into cylindrical strips, then pull them into the same size tiny dough balls (one ball is for one dumpling). press the tiny dough ball firmly, make it a flat dough. Use a rolling pin to roll out a round dumpling skin. When rolling the dumpling skin, hold the rolling pin with your right hand and push it evenly, and turn the dough with the left hand at the same angle to ensure that the size, shape, and thickness of each dumpling skin is the same.

Make spinach dumplings–form a curved nest with your left hand, hold the spinach dumpling skin, use a spoon to put the chicken celery filling in the middle of the dumpling skin, fold it into a semicircle, firstly pinch the middle, then to seal from both sides to the middle, and press firmly with both thumbs and index fingers.

Cook dumplings–pour 1.5qt of water into a medium-size pot, set over a high heat, when the water boils, add dumplings and wait for 3-5 minutes. When the dumplings float up, add 1 cup of cold water and wait for it to boil again, now they are ready to serve. Enjoy them with all kinds of dipping sauces.