PURPOSE: A production method of dumplings using crab preserved in soy sauce is provided to produce dumpling filling without adding separate moisture, and to offer a unique flavor of the crab preserved in soy sauce to the dumplings. CONSTITUTION: Crab meat and crab roe are separated from the crab preserved in soy sauce to obtain a crab mixture. Stock from the crab preserved in soy sauce is extracted after removing the foreign substances. The crab mixture and the stock are mixed to obtain sauce produced from the crab preserved in soy sauce. The sauce is mixed with dumpling filling to obtain the dumpling filling using the crab preserved in soy sauce. The dumpling filling is wrapped with the dumpling skin to obtain dumplings. The mixture ratio of the crab meat and crab roe is 1-3:1. The mixture ratio of the crab mixture and the stock is 1:0.5-1. The dumpling filling is a mixture of spring onion, bean curd, onion, cabbage, Chinese noodles, Korean leek, radish, refined salt, soybean oil, garlic, ginger powder, and black pepper powder. [Reference numerals] (AA) Producing crab preserved in soy sauce； (BB) Adding and aging crab in crab preserved in soy sauce stock； (CC) Extracting a mixture of crab meat, crab roe and crab internal organs； (DD) Adding crab preserved in soy sauce stock into the crab meat mixture to produce crab preserved in soy sauce mixed source； (EE) Producing vegetable sauce； (FF) Mixing the vegetable sauce with the crab preserved in soy sauce mixed sauce to produce dumpling filling； (GG) Putting crab preserved in soy sauce dumpling filling in a dumpling skin to make a crab preserved in soy sauce dumpling본 발명은 간장게장의 게살, 게알의 게살 혼합물 및 간장게장 육수를 만두소에 사용하여 별도의 수분을 첨가지지 않으면서도 만두소를 생성할 수 있고, 간장게장 특유의 풍미를 얻을 수 있는 간장게장 만두의 제조방법에 관한 것이다.본 발명에 따른 간장게장 만두의 제조방법은, 간장게장에서 게살과 게알을 발라내는 게살 혼합물을 추출하는 단계와, 간장게장에서 이물질을 제거한 간장게장 육수를 추출하는 단계와, 추출한 게살 혼합물과 간장게장 육수를 혼합하여 간장게장 혼합소스를 생성하는 단계와, 간장게장 혼합소스를 만두소에 혼합하여 간장게장 만두소를 생성하는 단계와, 생성된 간장게장 만두소를 만두피로 감싸 만두를 생성하는 단계를 포함하는 것을 특징
