Lamb Mini Dumplings Baby Food Supplement Recipe
1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
180g plain flour/150g minced lamb 50g cabbage/40g spinach juice/40g carrots. Accessories: oil/green onion/fresh mushroom powder/soy sauce/salt
2.
Add a little salt and 50 grams of water to 100 grams of flour, and stir with chopsticks to form a noodle shape.
3.
Knead the dough into a smooth dough with the power of the palm of your hand, cover it with plastic wrap, and set it aside.
4.
Add salt and 40 grams of spinach juice to the remaining 80 grams of flour, and stir it into a flocculent shape.
*Spinach juice can also be replaced with the same amount of dragon juice, carrot juice, etc., to make different colors.
5.
Knead into a smooth dough and cover with plastic wrap to prevent the dough from drying out.
6.
Add oil, soy sauce, fresh mushroom powder, and chopped green onion to the minced mutton to taste
7.
Stir well and set aside for later use.
8.
Cut the prepared cabbage and carrots into finely pieces, add them to the lamb stuffing, and stir well.
9.
At this time, remove the plastic wrap of the dough and roll the white dough into strips.
10.
The spinach dough is rolled into a pancake shape with a rolling pin.
11.
Put the white dough in the spinach dough, roll it up gently from the bottom up, and pinch the joints tightly.
12.
After kneading, continue to knead into thin strips with your hands, and then cut into even-sized noodles.
13.
Press the noodles flat with the palm of your palm, with the mouth facing upwards, turn in a circle with one hand, and roll the dough into a small cake shape with the other hand.
*Up to this step, I have made a two-color dumpling wrapper, which looks very cartoon and has a great appetite. Sisters who don’t have time can just make a single color, or buy ready-made dumpling wrappers instead of kneading dough The process of peeling.
14.
Put an appropriate amount of lamb stuffing in the finished dumpling wrapper, fold in half, pinch tightly, and close the small dumplings.
15.
Boil water in a pot. After the water boils, add the dumplings and stir gently to avoid sticking to the pot.
16.
Cover the lid, boil until the water boils, and add some water.
17.
After the water is boiled, add water again, cook until cooked thoroughly and remove.
*When cooking dumplings, if you can't control the heat, you can add cold water 2~3 times after the water boils like I did to prevent the dumplings from rolling up and down because the water is too boiled, causing them to break and stick to the pot.
*If you are a veteran of cooking dumplings, you can control the heat temperature very well, and you can cook them all at once without adding cold water.
18.
After the heavy snowfall, the weather will be even colder. If you want to eat dumplings to warm up, don't forget this method!
