1. Reference age: 12 months or more, for babies who are not allergic to ingredients. Ingredients preparation: 60 grams of shrimp, 50 grams of pork mash, 6 pieces of dumpling wrappers, 1 gram of seaweed. : 25 minutes delicious index: ★★★★★
2.
First add chopped green onion, oil, no added soy sauce, and fresh mushroom powder to the meat filling.
*In this step, we add all the auxiliary materials for the meat filling. You can increase or decrease the number of grams according to your baby's taste. You can also add a small amount of egg white or starch to make the meat filling taste more smooth.
3. Then stir all the ingredients evenly.
4. Remove the shrimp thread and chop into a puree.
5.
Put lemon slices on and marinate for 15 minutes.
*Lemon slices are very useful for deodorizing seafood. If you don’t have lemon slices, you can use ginger slices instead.
6. Take out the seaweed, soak for 5 minutes in advance, and set aside after soaking. If you don’t have seaweed at home, you don’t need to add it.
7.
Roll out the skin of the dumplings first, then use a knife to cut into 4 portions.
*The wontons I made this time are very small, so I cut them into 4 portions. If you want to make big wontons, just use one whole.
8. After the shrimp paste has been marinated, remove the lemon slices and add to the meat and stir well.
9. Apply a layer of water to the edges of the dumpling wrappers to facilitate bonding.
10. Then put the stirred meat into the dumpling wrapper and close the mouth.
11. Put the soaked seaweed into the pot, add an appropriate amount of water to the pot, and boil until boiling.
12. After the water is boiled, put in all the small wontons, cook until they float, and then add a small amount of salt. The baby can also be added without salt.
13. The cooked small wontons were put into a bowl. This one is more fragrant than the one bought outside!
