How to make baby wontons

Although breast milk is the best for babies, many women lack milk. In this case, parents need to prepare some complementary foods for the baby to provide adequate nutrition for the baby's physical development. Small wontons are a very good complementary food for babies. However, small wontons for babies require special preparation methods. Here is a detailed introduction on how to make small wontons for babies.

Method 1:

Step one: prepare the filling. Mash the lean meat into a paste. You can also add shrimp paste. Add a little soy sauce, cooking wine, salt, sesame oil, and finely chopped green onions and mix well. Puree the carrots and mushrooms in a blender and mix with the prepared minced meat. If you want the filling to be tender and fall apart when you bite it, the method is very simple. Add eggs to the filling, just add one egg to a bowl of filling, mix well, and the cooked meat filling will be tender and fall apart when you press it with a spoon, making it very convenient for your baby to eat.

Step 2: Make wontons. According to the different wrapping methods and shapes, wontons are usually divided into four types: official hat style, pillow wrap style, umbrella cover style, and copy-paste style. It’s up to mothers to choose.

Step 3: After the water boils, put the wontons into the pot. When they are almost cooked, sprinkle in the washed seaweed, chopped shrimp and chopped cucumber. If you like the aroma of onions, you can also add chopped onions.

Step 4: After serving, add a drop of sesame oil for seasoning.

Method 2: Fresh meat wontons

Ingredients: 5g celery leaves, some wonton wrappers, 15g carrots, 30g pork tenderloin, 30g iron stick yam

Reference age: 9 months and above (the amount of ingredients only represents the amount of production, not the amount of food for the baby)

Tips: Suitable for babies who are not allergic to this ingredient

Prepare ingredients: 5 grams of celery leaves, an appropriate amount of wonton wrappers, 15 grams of carrots, 30 grams of pork tenderloin, 30 grams of iron stick yam

Chop carrots and yam into small pieces.

Wear gloves when peeling yam as your hands may become itchy.

Steam carrots and yam in a food processor for 20 minutes.

Bring water to a boil, add celery leaves and blanch for 3 minutes.

Cut the pork tenderloin into small pieces and soak in ginger water for 10 minutes.

How to make ginger water: Slice the ginger and brew it with boiling water, then use it after cooling.

Let the steamed yam and carrot cool to room temperature.

Pour carrots, yam and celery leaves into the food processor and blend them into a paste.

Use chopsticks to pick up the meat filling and put it on the wonton wrapper, then roll it up to make small wontons.

We should use less meat filling here to avoid it breaking easily when wrapping.

Method 3:

1 Ingredients for mushroom wonton filling: mushroom, pork filling, carrot, wonton wrapper, small shrimp, seaweed, chopped green onion and ginger, chopped coriander, salt, chicken essence, five-spice powder, fermented bean curd, oil, fresh soy sauce;

2. Add cooked vegetable oil and seasoning to the meat filling, stir in one direction, let it stand and let the flavor absorb;

3. Chop mushrooms and carrots, squeeze out the water, add oil, and mix with the meat filling;

4. Put the wonton filling on one corner of the wonton wrapper, make it into a triangle, overlap the bottom two corners, and pinch it tightly;