How to make shrimp dumplings for babies. Shrimp dumplings are exquisite in appearance, fresh in taste and rich in nutrients. They are a delicacy that many families like.
However, just because a mother will make shrimp dumplings for her family does not mean she will also make shrimp dumplings for her baby.
So, how to make shrimp dumplings for babies?
Let’s take a look with the editor today.
1. How to make shrimp dumplings: Ingredients for shrimp dumplings with pea puree and shiitake mushrooms: 200g of pork, 3 shrimps, a small amount of pea puree, a small amount of mushrooms, a little soy sauce for children, 90g of clear noodles, and 30g of corn starch.
Method: 1. Pour pea puree and shiitake mushrooms into the pork filling, add a small amount of soy sauce and mix well.
2. Remove the shrimp threads, cut the shrimp into small pieces, and mix with the pork filling.
3. Boil a pot of water, pour the noodles and cornstarch together, and after the water boils, mix the noodles with the boiling water to form a dough. Cover with a wet cloth and do not air-dry.
4. Knead the dough into a long strip, similar to making dumplings, and cut it into small sections with a knife.
5. Pour a small amount of oil on the panel to prevent adhesion. Rub the oil on the knife surface and press out the shrimp dumpling skin. The thinner the better.
6. Wrap the shrimp dumpling fillings in. After the water boils, steam them for 8 minutes. You can place carrot slices on the drawer cloth to prevent them from sticking to the drawer.
Tips: 1. Suitable for babies over 1 year old.
Babies under one year old should try not to eat seafood.
2. In addition to making the noodles yourself, you can also buy dumpling wrappers directly.
2. How to eat shrimp dumplings for babies: Ingredients for Hong Kong-style sweet shrimp dumplings: 100g starch powder, 30g cornstarch, 100ml water, 2g salt, 2g sugar, 500g fresh shrimp, 80g white lean meat, 2 water chestnuts, a little carrot.
Method: 1. Remove the shrimp lines and wash them; chop the lean white meat into minced meat; cut one-third of the shrimp into dices and chop the rest into minced shrimp; cut the carrots into small dices and the water chestnuts into small dices.
2. Mix the shrimp paste, white lean meat paste, diced carrots and water chestnuts, add salt and sugar and stir.
3. After stirring evenly, pick up the mud ball and throw it from a high place into the basin, back and forth more than 20 times, so that the shrimp mud can be more sticky and elastic. After completion, add the remaining diced shrimp meat to the shrimp mud.
4. Put the filling in the refrigerator for later use.
5. Add 10g cornstarch and a little salt to the starch powder and stir evenly.
Stir while adding boiling water, cover the blanched powder and simmer for 5 minutes.
6. Add the remaining 20g of cornstarch one at a time and knead evenly, then add 5g of oil and continue kneading into a smooth dough.
7. Cover the above dough with a damp cloth and let it rise for 20 minutes. After 20 minutes, take out part of the dough and knead it again to form a small ball and press it into a skin.
8. Start making shrimp dumplings. Don’t be greedy for too much shrimp filling, otherwise the filling will expand after steaming and the dumpling skin will burst.
9. Brush some oil on the bottom of the plate to prevent the dumplings from sticking to the bottom.
Steam in a pot under boiling water over high heat for 8 minutes.
Tips: Suitable for babies over one year old.
3. How to make shrimp dumplings for babies: Ingredients for crystal shrimp dumplings: 150 grams of starch powder, 50 grams of corn starch, 200 grams of hot water, 10 grams of corn oil, appropriate amount of fresh shrimp, cooking wine, salt, sugar, chicken essence, sesame oil, green onions,
Appropriate amount of cornstarch.
Method: 1. Put the purchased fresh shrimps in the refrigerator for about 5 minutes, then cut off the heads of the fresh shrimps, peel off the shrimp shells, then use a toothpick to remove the shrimp lines from the penultimate section of the shrimp, and then cut off part of the shrimp.
minced.
2. Keep part of the whole shrimp as it is, then add an appropriate amount of cooking wine, salt, sugar, chicken essence, sesame oil, green onion, and cornstarch and stir evenly to make the shrimp filling thick and thick.
3. Refrigerate and marinate for about 4 hours to fully absorb the flavor of the whole shrimp.
If the shrimps are all cut into pieces, the marinating time will only take about 20 minutes without the whole shrimps.
4. Mix the corn starch and cornstarch in a ratio of 3:1, then pour in the same amount of hot water as the flour and mix quickly to scald the flour until cooked, then add corn oil and knead into a dough until smooth.
Cover the dough pan with a damp cloth and sit on a pan of hot water to maintain temperature and humidity and prevent the dough from drying out.
5. Take a small portion of the dough and roll it into a ball, flatten it gently, then use a rolling pin to roll it into a sheet about 1.5CM thick, and use the heart mold and flower mold to cut out the dough.
6. Take out the rough edge of the dough and put it back into the dough plate to keep it warm. With the remaining formed dough, dip the edges of the two pieces of dough into water first, then wrap the fillings in them, align them and glue them together.
7. Put the wrapped dumplings into the steamer. First put a layer of bamboo leaves in the steamer (if you don’t have bamboo leaves, you can use banana leaves, corn husks or oilcloth instead) to prevent sticking. Steam them in cold water for 15 minutes. After steaming, open the lid and cook slightly.
Let it dry and cool down.