Green dough is just an even healthier version of whole wheat flour, and I totally recommend if it you are making noodles, dumpling skins or any other pastry.
(Yields: 1 dough, Serving: Many, Prep time: 25 mins)
- 2 cups baby spinach
- 2 stalks kale
- 1/4 cup & 6 tablespoons water (divided use*)
- 2 cups whole wheat pastry flour
Note: You can use bread flour if you don’t like the taste of whole wheat flour, but I do encourage you to use whole wheat because it’s much healthier.
Add 2 cups of baby spinach and kale (stems removed) into the blender. Blend until very smooth.
You have to choices, either pour the green mixture into the flour and knead it by hand, or put the flour in the blender and blend until a relatively smooth consistency. (I blended it.)
Add 1/4 cup water (only) into the blender and continue blending until things are getting well mixed.
Do it slowly though, so your blender doesn’t overheat.
Pour the mixture out.
Add the water (one tablespoon at a time is recommended) and knead until the dough is nice and round. You may need to add less/more water than what I mentioned. If the dough is too hard, then I suggest add more. If it’s too sticky, there’s too much water.
If you’re making noodles, spread some dry flour on the dough and knead it with a rolling pin until it’s flat.
Flip part of the dough on top of the other part.
Use a knife to cut thin strips.
(You can choose to cut it smaller or wider. It’s completely up to you!)
Now, you can boil the noodles like you normally would any noodle. (I cooked mine on high heat for about 12 minutes. It’s also important to know that cooking it for too long will turn it yellow.)
Important: When you’re cooking the noodle, be sure to not let it sit there, otherwise the noodles will stick and break. Use a spoon to stir it around all the time.
Add a little sesame oil, salt and such.
You can also make dumpling skins out of these, which I will cover in another recipe.