How to make {Spinach} Green Dumpling Dough / Potsticker Dough

Make homemade dumpling/potsticker dough even MORE fun with this GREEN dumpling dough/potsticker dough! They are naturally colored with spinach puree. Then use these fun wrappers to make steamed dumplings or potstickers.

Potstickers are awesome! I think we can all agree on that. Whether you call them Jiaozi, dumplings or potstickers, they are one of the finest culinary inventions. Last year, I shared a recipe where I made potsticker/dumpling dough from scratch and it’s easily the most popular recipe on my blog so far! And I’m not surprised.

Homemade potstickers have made it to our dinner table countless times since then and recently they got a fun and colourful makeover, which I thought I had to share on the blog! Enter, Green Dumpling Dough/Green Potsticker Dough made with spinach!

Sometimes I find myself spending whole afternoons making potstickers which I then freeze for a later day. It kind of seems pointless to make a small batch of them for one meal, so I usually make enough for at least 2-4 meals every time!

You can check out my post here to learn to make the potsticker wrappers and also the Chicken and Ginger filling that I made for them. In this post, I’m going to share with you the recipe for GREEN dumpling dough (green potsticker dough).

And it’s so simple! The green comes from pureed spinach that replaces part of the water. The dough for these green potstickers is simply, flour + salt + water + spinach puree.

The temperature of your water depends on whether you intend to make potstickers or dumplings. Hot water for potstickers or steamed dumplings and cold water for boiled dumplings. The hot water allows the dumpling dough come together quicker and with less water than you would need if you used cold water. The more water you add to the dumpling dough, the more wrinkly the skin becomes when the dumplings are steamed.

In case you’re still wondering about the difference between potstickers and dumplings, let me lift these couple of lines from my previous post.

“Potstickers differ from steamed dumplings in that they have a crispy golden brown bottom as they are pan-fried on one side while steamed dumplings are usually placed in a bamboo steamer and steamed to perfection. Pan frying potstickers makes them stick lightly to the pan (hence their name) and then water is added and they are steamed a little more.”

Between steamed dumplings and potstickers, my brain will almost always choose potstickers. So will Mr K. We love the crispy, caramelized bottom and the delicate steamed wrapper. It gives me the best of both worlds. But since the dough for both dumplings and potstickers is the same, I like to make it ahead of time, and then decide on how I want them to be cooked at the last minute. I decide on potstickers more often than not, but occasionally if I want to cook more in one go, I use my 2 tiered bamboo steamer and make steamed dumplings! 🙂

The dough comes together very easily, and is also very forgiving. If your dough is too soft, add some flour. If it’s too stiff, wet your (clean) hands and then knead the dough to add water gradually.

There are several ways to make the wrappers too.

One way is to portion the dough into 3-4 pieces and then roll out each piece thinly ad then cut out the wrappers. This is what I did in my previous post from last year. However this can be a little frustrating if you only have a small space to work in (like I do).

The second way is to roll the dough into a log shape and then cut individual pieces and then roll out each of those pieces thinly to form a wrapper. This is what I’ve done in the picture below and this would be my preferred method, if it weren’t for the third option!

The third option is to roll out the dough in two batches using a pasta machine! 🙂 This is my favourite, since I can get the dough to roll out really thinly with little to no effort on my part! I rolled the dough to a thickness 5 on the pasta machine, and then cut out the wrappers from the sheet. But no worries, if you don’t have a pasta machine, consider the first two options. It’s pretty simple either way.

I filled these crazy green potstickers with an out-of-this-world filling and you can find out all about that filling next week! 🙂 For now, check out this fantastic Chicken and Ginger filling that I made last time. So juicy and perfectly seasoned with really bold flavors!

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