How to Make Green Dumpling Wrappers with Cannabis Leaves
When it comes to homemade dumplings, traditionally the green wrappers are made from spinach juice. But when you have gorgeous hemp leaves from Grow It From Home, you use that instead! Join gardeners, mixologists, and chefs across America who are growing hemp. It’s as easy to grow as a tomato–on a patio or in a backyard. These USDA Organic Certified Hemp Seedlings ship direct from Infinite Tree’s farm to your doorstep and it’s legal to ship to Alaska, California, Colorado, District Of Columbia, Maine, Massachusetts, Michigan, Nevada, and Oregon.
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The dumplings in this photo are filled with tofu from Hodo Foods and homemade white kimchi. You can also use a classic pork and Chinese chives recipe for the filling.
I’ve also drizzled a cannabis-infused version of my dad’s Chinese chili oil on top!
Spicy green dumplings, Photography by Monica Lo
Green Hemp Dumpling Wrappers
Makes approximately 32 wrappers
Hemp Juice Ingredients:
• 1/2 cup water
• Pinch of salt
• 1 cup hemp leaves and/or flowers, tightly packed
Wrapper Ingredients:
• 250g all-purpose flour
• 1/2 cup + 2tsp hemp juice
• Cornstarch
Directions:
Bring 1/2 cup of water and salt to boil. Blanch hemp leaves for 30 seconds. Transfer to food processor or blender to puree. Using a fine mesh strainer, strain hemp juice. Discard the solids.
Add all-purpose flour to a large mixing bowl. The hemp juice should be warm to the touch when you add it to the flour. Pour the hemp juice while slowly mixing with chopsticks until the dough becomes shaggy. Use your hands to combine the dough and knead for 2 minutes. Cover with plastic wrap and allow to rest for 15 minutes.
After the initial rest, knead the dough until completely smooth and velvety, about 5 minutes. Cover again to rest for an hour.
Dust your work surface with cornstarch. Make a donut loop with the dough and divide it into four parts. Roll a piece out into a rope. Be sure to cover the other three pieces to keep them moist. Cut the rope into 8 equal pieces and cover with plastic wrap. Repeat with the rest of the three pieces of dough. You end up with 32 little pieces of dough.
Press each little piece into a disc with your hand and use a Chinese rolling pin to roll out dumpling wrappers about 4-inches in diameter. Make sure to dust with cornstarch in between each wrapper as you stack them up. Cover with plastic wrap to keep from drying out.
Use the fresh wrappers immediately with your filling of choice. To freeze for later, dust with extra cornstarch or all-purpose flour in between each wrapper and wrap tightly in plastic before placing in the freezer. Slowly defrost in the fridge before using.
