Practice 1: carrot, tofu, laver and shrimp dumplings
Ingredients: flour, carrot juice, shrimp paste, tofu, carrot and laver.
Seasoning: trace salt. Practice: 1, add carrot juice to flour and make dough, knead well and set aside. 2. Wash carrots and rub them into short filaments with a brush; Clean the shrimp, put it in a blender, add a little water and beat it into shrimp paste; Crush tofu with a spoon or fork. 3. Mix shredded carrots, shrimp paste and tofu pieces (you can beat an egg in the stuffing), add a little salt and mix well into stuffing for later use. 4. Knead the vegetable juice dough just now into long strips, make it into small doses, roll it into small round skins, and wrap it into stuffing to make small jiaozi.
Practice 2: Sanxian Dumplings (suitable for 4-6 years old) Ingredients: 750g of flour, 500g of pork and 750g of vegetables. Ingredients: sesame oil15g, soy sauce100g, refined salt15g, monosodium glutamate 4g, chopped green onion15g and Jiang Mo 5g. Practice: 1, soak the shrimps in boiling water, and wash the fungus selectively; Chop pork, shrimp and auricularia respectively into powder; Knock the eggs into the pot and stir-fry them with a little oil for later use. 2. Put the stuffing into a pot, add soy sauce and stir well, then add 240 grams of water in four times, and beat hard in one direction. When the ingredients are sticky into a thick paste, add minced onion and ginger, dried dried seaweed, fungus, cooked eggs, refined salt, monosodium glutamate and sesame oil, and mix well to form the three fresh stuffing. 3. Put the flour into a basin, add 350g of clear water, and make dough with proper hardness and softness. Knead it smooth and slightly thick, knead it into long strips, pull it into 50g 10 small dosage, press it flat, roll it into small round skin, take the skin with your left hand, and fill it with your right hand. Then fold the dough with both hands, knead it into jiaozi, and cook it with boiling water.
Method 3: The raw materials of the flower stuffing dumplings: 6 eggs, water-borne fungus, vermicelli, tofu and rape100g, shrimp100g, monosodium glutamate 3g (optional), salt 8g, chicken powder 3g, chopped green onion10g, Jiang Mo 5g.
Practice: Beat the eggs into a bowl and stir-fry, chop the shrimps and tofu, chop the vermicelli after it is made, pick and wash the rape and auricularia, and then put them into a pot with auxiliary ingredients and mix them evenly to form the stuffing.
Jiaozi is suitable for babies with teething teeth, and should not be overdosed, with five to six at a time. Because it's for babies, don't add too much seasoning to the meat stuffing. It is best to buy fresh lean meat and chop it now. You can make Chinese cabbage stuffing, radish stuffing and wax gourd stuffing, and add some seaweed to the minced meat to supplement calcium.
The baby doesn't require much taste, as long as it's not too salty or greasy, and add more dishes to make it more nutritious. You can add an egg to the stuffing, which can increase the taste and nutrition.
I hope my answer can help you, and wish your baby a happy growth!