Green dumpling skins are best made with spinach.
Green dumpling skin is a type of dumpling skin made by adding vegetable juice or paste from green vegetables. Spinach is one of the common vegetables used to make green dumplings. Using spinach juice and flour, you can create brightly colored dumpling skins. Blanching spinach removes oxalic acid and makes the dumpling skins greener. It's best to use younger baby spinach; older spinach is coarser in fiber and won't make a very fine dough.
In the production process, the green leafy part of spinach is used as the raw material, processed to make juice or paste, and then added to the flour for mixing and fermentation and other steps, resulting in a green dumpling skin with a uniform shape, emerald green color, and soft texture. If you don't have spinach, chives are fine, and you can directly replace them with the appropriate vegetable color, and in some cases you can also use fruit.
Matters to note when making green dumpling skins
1. The amount of water added to the juice or paste should be strictly controlled to ensure that the consistency of the vegetable juice is up to standard, otherwise it will affect the quality and texture of the dumpling skins.
2. If you don't have a blender or other equipment under home conditions, you can also chop the vegetables by hand and mash them into a puree, then add the flour for mixing. Generally speaking, recipes for making green dumpling skins will indicate the need to adjust detailed parameters such as production time, temperature, and ingredient ratios, so it is recommended that after mixing the ingredients according to the ratios, you operate according to the specific recipe guidelines.
3. Add a pinch of salt when cooking the dumplings to increase the toughness of the skin so that it won't be easily exposed.
4. When making green dumpling skins, add a little baking soda. If you don't add baking soda, the color of the boiled dumplings is very dull, baking soda is alkaline and reacts with acids, so you can keep the color bright green.