Guest guest Posted March 22, 2001 Report Share Posted March 22, 2001 * Exported from MasterCook * Spinach Dumpling Dough Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ethnic-Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked, or thawed, frozen chopped spinach, water pressed out 1 cup plus 2 tablespoons boiling water 1 1/4 cups wheat starch 1 tablespoon potato starch 2 teaspoons tapioca starch In a food processor or blender, puree spinach with a small amount of boiling water. Add remaining water gradually as mixture processes. Transfer puree to saucepan. and bring to a boil over high heat. Into a mixing bowl, sift together wheat starch, potato starch, and tapioca starches. Make a well in center and pour in boiling puree. Stir well. Cover and allow to rest 10 minutes. Knead dough until smooth. Set aside for 10 minutes and keep covered until ready to roll and fill. See directions for Making Dumplings and Buns. Description: " Vegan " Source: " Veggie Life, Spring, 2001, page 30 " Yield: " 32 dumplings " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 1/2 Grain(Starch). Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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