How to make baby Wonton stuffing

Release time : 02/15/2026 09:30:01

Dumplings, a traditional North-Chinese noodle dish, are thinly rolled with fillings inside. They are generally enjoyed as soup.

How to Make the Shrimp and Vegetable Dumplings When it comes to making dumplings, adults can be free to choose whatever filling they like. But what about babies? At such a young age, can they even join in with us? The answer is no.

Since babies are still small, their digestive functions are not very strong. Eating too greasy or hard-to-digest wontons can put a burden on them.

What kind of filling should we serve for baby dumplings? For babies, the filling should be tender to ensure easier digestion. The vegetable and meat small dumplings are ideal for babies.

Step 1: Preparing the filling.

Meat is mixed into a paste, and shrimp paste can be added. A little soy sauce, cooking wine, salt, and sesame oil are added, and finely chopped green onions are stirred in.

Mix the radish and shiitake mushrooms into a smooth paste with the meat mixture.

To achieve tender, melt-in-your-mouth meat filling, all you need is an egg. Just add a single egg to the bowl of filling and mix well. When cooked, the tenderness of the meat will be evident—just press with a spoon and it will crumble easily. This makes it convenient for babies to eat.

Step Two: Making dumplings.

According to their wrapping method and shape, wontons are generally categorized into four types: official hat style, pillow-shaped, umbrella-shaped, and hand-rolled.

This is a selection that moms can make for themselves, okay?

Step Three: When the water boils, drop in the dumplings and as they are about to become tender-crisp, sprinkle in washed seaweed shreds, chopped shrimp skins, and cucumber pieces.

If you're a fan of scallion flavor, feel free to add minced scallions as well.

Step Four: After the dish is cooked, add a drop of sesame oil for flavor.

After watching, do you all feel a bit eager to try? The method is actually quite simple. Hurry and take note, and when you have the time, get busy making it yourself for your little one! You can also make extra batches at once and freeze them for breakfast later on, which is no trouble at all.

Let's get moving! Noodle soup has become a famous snack with many names and various styles. It is deliciously fresh and aromatic, and is widely popular across the country, cherished by people.

There are many names for wontons, and in Jiangsu, Zhejiang, most places call it wonton; in Guangdong, it's called yum tsun; in Hubei, it's known as bao mian; in Jiangxi, it is called qing tang; in Sichuan, it is called shoufàn; in Xinjiang, it is called qucü.

So why are wontons so popular and growing so well? In addition to their delicious taste, I think another reason is the nutritional value of wontons.

We all know that dumplings consist of dumpling skin and filling.

The first is the wonton skin, its nutritional value what? In fact, wonton skin can provide high quality protein and essential fatty acids.

Blood hemoglobin and cysteine can improve iron deficiency anemia.

In fact, wonton skin is made from flour. The nutritional value of flour is very high. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It can benefit the heart and kidneys, strengthen the spleen and thicken the intestines, and relieve heat and quench thirst.

Dumpling skin also has an auxiliary therapeutic effect on cardiovascular and renal system diseases.

From this, we can see that the nutritional value of wonton wrappers is quite significant.

Let's take a look at the nutritional value of the filling for wontons. In fact, this is quite complex to discuss because the fillings are determined by personal preference, making it difficult to provide a clear answer. If we consider vegetable and meat fillings, they contain carbohydrates, proteins, vitamins, and fats.

One thing is certain: the popularity of shrimp dumplings cannot be denied, and it's no wonder they are indispensable. Let me also share with you some of the nutritional benefits of shrimp. The nutritional value of shrimp is exceptionally high, capable of enhancing the immune system and sexual function in the body. It strengthens the kidney and boosts yang energy, combats premature aging, and regular consumption of fresh shrimp (cooked in various ways like stir-frying, stewing, etc.) can treat conditions such as impotence due to kidney deficiency, coldness, fatigue, and soreness in the waist and knees.

If a woman has less or no breast milk after childbirth, consuming shrimp can still have a laxative effect.

Additionally, shrimp contains sedative effects and is commonly used to treat neurosis and neurasthenia, as well as various symptoms of autonomic dysfunction.

And the shrimp contains three important fatty acids, which can keep people's energy concentration for a long time.

In summary, wouldn't it be natural for dumplings to develop rapidly? For those who have a strong hand in making dumpling skins, they should enjoy making their own dumplings. Not only can the filling be tailored to one's preferences, but one can also control how much is added. However, the quality of the dumpling skin is crucial; it directly affects the taste and appearance of the dumplings. Let's learn together about the method of making dumpling skins.

Add cold water and a little alkali to the flour, make into smooth dough, cover with wet cloth and rest for about 20 minutes. Then divide the whole piece of dough into not more than two inch square pieces, add dry flour, and try to roll it out as thin as possible but at some point you can't roll it any thinner.

At this point, replace the flour with cornstarch to make the dough thin enough to roll out to any thickness you want. Spread it out into a thin sheet and cut it into 6cm squares.

When kneading the dough, it's best to add an egg. The dough should not be too soft; it should be thinner than the thickness of noodle dough. Once the dough is ready, remove the wooden roller and use a knife to cut it into strips 8 centimeters wide. Then spread the strips apart, roll them up into neat coils, and then slice again with the knife. Before removing the wooden roller, sprinkle more dry flour over the surface to prevent sticking.

Here's a tip: the color of the flour used to make wonton skins will directly influence the color of the wonton skins. The lighter the color, the better the quality of the flour, so you can tell how good the flour is just by looking at its color.

These steps, which you are adept at, will not pose any challenges for you. Now, present your homemade, uniquely heartfelt dumplings to your loved ones! Dumplings and dumplings are traditional northern Chinese dishes that have gradually become commonplace. Their structure is similar.

For thousands of years, dumplings have not undergone significant changes but wondrous noodles have taken root in the South and developed their own distinct style.

By the Tang Dynasty, the distinction between wonton and dumplings was formally established.

Let's take a look at what distinguishes dumplings from wontons.

1. Variations in Terms: During the long development process of dumplings, there are numerous names, such as "Liao Wan," "Bian Shi," "Jiao Yue," and "Fen Jiao."

In the Tang Dynasty, dumplings were called "tang zhōng láo wán."

In the Yuan Dynasty, it was called "Shiluo Jiao".

In the late Ming dynasty, it was known as "fenjie."

During the Qing Dynasty, it was referred to as "bianshi."

During the Southern Song Dynasty, it was referred to as "dry meat double dice."

The term for wontons varies greatly across different regions. In Beijing and Shanghai, it is commonly referred to as "won ton." In the northern part of China, it is also known as "wonton."

Guangdong: Due to differences in pronunciation, the name "won ton" is adopted as "yun tun."

The term "wonton" originated from Cantonese.

Fujian: Also known as "Bian Mi," and a minority of people call it "Bian Ròu." The minced meat is generally made by pounding with a mallet.

Sichuan: Also known as "steamed dumplings," the people of Sichuan love spicy food, and there is a famous dish called "red oil steamed dumplings."

Hubei: Commonly known as "steamed dumplings," it is also referred to as "water-filled dumplings."

Jiangxi: Commonly known as clear soup.

Japan: With the advent of Cantonese chefs, originating from Guangdong in China, the term has been adapted for Cantonese pronunciation to "Wantan" (also spelled "Wen tan").

Taiwan: Mandarin refers to "Bian Shi".

2. The shapes and eating methods differ significantly between dumplings and wontons. Dumplings often have a larger filling volume, while wontons are generally smaller in size.

The edges of the dumpling are formed by hand, unlike the wontons where they have a rolled edge that looks better.

As for the method of eating, dumplings are quite straightforward; a bit of vinegar is all that's required. However, when it comes to wontons, the process is much more elaborate. They must be served in a rich broth with chopped green onions and, if you're being fancy, may even include minced pork or shrimp.

*The medical information provided in this text is for reference only.

If you experience discomfort, it is recommended to seek medical attention immediately for accurate diagnosis and treatment by a face-to-face medical professional.