Method

Make the orange dough: Add flour, salt, and paprika into a large bowl. Make a well in the center of the flour and slowly pour in just boiled water. Mix dough together with a rubber spatula. Mix until water is absorbed. Knead for 3 to 4 minutes until the dough is roughly smooth. Wrap dough in plastic wrap and allow it to rest for at least 30 minutes or up to 2 hours at room temperature. 

Make the green dough: Add flour and salt into a large bowl. In the cup of a blender or immersion blender, combine spinach and water and blend until smooth. Strain the mixture through a fine mesh sieve and into a cup, making sure you have 1.25 ounces (2½ tablespoons) of spinach water. Discard spinach pulp or save for another use. Make a well in the center of the flour and pour in spinach water. Mix dough together with a rubber spatula. Mix until water is absorbed. Knead for 3 to 4 minutes until the dough is roughly smooth. Wrap dough in plastic wrap and allow it to rest for at least 30 minutes or up to 2 hours at room temperature. 

Lightly flour your work surface. Cut each dough in half and keep one half covered in plastic wrap. Roll out one half of your orange dough into a 1-inch thick rope. Roll out the green dough into a rectangle, just large enough to wrap around the orange dough. Wrap the green dough over the orange and pinch the edges closed. Cut into 16 equal pieces. Pinch each cut piece into a round. Roll out 1 piece of dough into a 3.5-to-4-inch disc with a small rolling pin. Take one wrapper and place a scant tablespoon of filling in the center. Fold into desired shape. Repeat with remaining dumplings and place dumplings on a lightly floured baking tray until ready to be cooked. 

Make the filling: In a large mixing bowl combine all the filling materials. Mix everything together until just combined. Cover with plastic wrap and let the filling to rest in the fridge for at least 15 minutes or until ready to wrap dumplings, up to overnight.

Make the dumplings:

To pan fry: Add 1 to 2 tablespoons of olive oil to a skillet and heat over medium heat. Add a single layer of dumplings to your pan. Sear on the flat side until the bottom is golden brown. Add ¼ cup of water to the pan and cover the pan with a lid. Steam the dumplings for 5 to 6 minutes. If the water cooks out before the 5 to 6 minutes is up, add a bit more water. Remove the lid and allow any remaining liquid to cook off. Remove dumplings from the pan. Repeat with remaining dumplings.

To steam: Place dumplings in a bamboo steamer lined with perforated parchment paper or spray with nonstick spray. Place the steamer over a pot of boiling water and steam for 6 to 7 minutes. Repeat with remaining dumplings.

Freezing instructions: Place raw formed dumplings on a plate or baking tray dusted with flour. Place the dumplings, uncovered, in the freezer and freeze until solid. Once solid, place the dumplings in a sealable plastic bag and keep frozen for up to 3 months. Never defrost frozen dumplings; cook frozen dumplings as you would fresh dumplings, just add 3 to 4 minutes to the cook time.

Recipe excerpted from eatchofood.com