Baby carrot and shrimp dumplings

If you have a baby at home, when making dumplings, you should make small dumplings that are easy for the baby to swallow and not too big. Among them, dumplings stuffed with carrots and shrimps are a very good choice, because carrots contain a lot of vitamins and other elements that are very beneficial to the baby's physical growth. Shrimp also contains a lot of protein, which can promote the baby's physical development. Parents should learn the steps to make carrot and shrimp dumplings for babies.

How to make carrot and shrimp dumplings

Shrimp

Spinach

Carrots as needed

Appropriate amount of all-purpose flour

The amount of ingredients only represents the amount of production, not the amount of food for the baby.

Remove the head, tail and shell of the fresh shrimp and remove the shrimp threads on both sides.

Put the fresh shrimp in the refrigerator for about 10 minutes in advance to make it easier to remove the shrimp thread.

Soak the shrimp meat in ginger water to remove the fishy smell. The ginger water needs to be brewed in advance and cooled before use.

Chop shrimp and carrots into puree.

The dumpling filling is ready~~~

Next, let’s make the dough. Boil water in a pot. After the water boils, pour in the spinach and blanch it for about two minutes.

Spinach contains a high level of oxalic acid, so be sure to blanch it before cooking.

Put the spinach into a food processor, add appropriate amount of water and blend it into juice, then sieve it and take 50 grams of spinach juice.

Pour the spinach juice into 100 grams of flour and stir until it becomes floc-like.

Pour the dough onto the kneading mat and knead it into dough.

Wrap the dough with plastic wrap and let it rest for 20 minutes. Similarly, make the white dough.

After the dough has rested, knead both doughs into long strips and then flatten the green dough.

Place the long white dough on the green dough, wrap it up, and knead it into a smooth long strip.

Cut into small pieces about 1 cm wide.

After flattening it slightly, use a rolling pin to form it into a skin.

There are some tips when rolling the dough. Turn the dough with your left hand and roll it back and forth with your right hand. This way the thickness of the dough will be more even.

The first type: put the filling in the middle of the dumpling skin and wrap it into a beautiful cabbage dumpling. You can see the specific animated picture above, or refer to the actions in the video.

The second method: put the filling in the middle of the dumpling skin, pinch it with both hands, and it will become the fastest traditional dumpling.

You can make the dumpling wrappers for the following methods yourself or buy them in the market.

The third method: put the filling in the middle of the dumpling skin, fold it in half, put some water on one end of the dumpling skin with your hand, stick the two sides together and pinch them to make an official hat dumpling.

The fourth type: put the filling in the middle of the dumpling skin and fold both sides in half to make wheat ear dumplings. This type of dumplings is quite difficult to make, please watch the video for details.

Fifth method: Put the filling in the middle of the dumpling skin, fold the three sides in half, and pinch the middle to make a triangle dumpling.

The sixth type: put the filling in the middle of the dumpling skin. After folding it in half, keep one side of the dumpling skin still and fold the other side slightly to make a crescent dumpling.

Boil water in a pot, bring to a boil over high heat, then add the dumplings and cook until they float. Then add a small bowl of cold water and cook until they float again. The dumplings are cooked through.

Pick up the dumplings and feed them to your baby. If you are an adult, you can add some sauce before eating. Tips:

● You can make more dumplings at one time, but since they are frozen when raw, it is recommended to make a maximum of 2 to 3 days’ worth.

● Whether you are cooking wontons or dumplings, after boiling them until they float up the first time, you need to add some cold water and wait until they float up again to ensure they are cooked through. If the dumplings are particularly large, add cold water again and boil them repeatedly three times to ensure they are cooked through.