PURPOSE: A production method of dumplings is provided to offer new eating texture and functions to the dumplings by using Helianthus tuberosus in fillings and an onion skin extract in skins. CONSTITUTION: 90wt% of Helianthus tuberosus, 10wt% of spring onion roots, and 40wt% of onion skin are mixed to obtain a Helianthus tuberosus mixture. 85wt% of water, 5wt% of vinegar, 10wt% of coarse salt, and 5wt% of sugar is boiled. The Helianthus tuberosus mixture is dipped into the boiled liquid to obtain a liquid composition for dumpling skins and Helianthus tuberosus fillings. 100 g of strong flour, 50 g of corn starch, 25 g of stirred eggs, 4 ml of refined salt, and 4 ml of cooking oil are mixed. 100 ml of liquid composition is added to the mixture, and kneaded. The obtained dough is aged, rolled, and molded to obtain the dumpling skins. 35 g of pork, 3 g of pork fat, 5 g of garlic, 2 g of black pepper powder, 100 g of mung bean sprouts, and 270 g of bean curd are mixed. 40 g of Helianthus tuberosus, 40 g of onion, 35 g of Korean leek, 15 g of spring onion, 15 ml of sesame seed oil, 35 g of stirred eggs, and 2 g of ground sesame mixed with salt are mixed to the mixture to obtain dumpling filling. The dumpling skins are filled with the dumpling filling.본 발명은 양파 껍질을 이용한 만두피에 돼지감자를 만두소에 첨가한 고기만두로서 만두의 식감을 새롭게 하고, 의학적 효능까지 가미 한 기능성 만두의 제조 방법에 관한 것이다. 본 발명의 만두 제조 방법은 일반적인 만두 제조방법과 많이 다르지 않으나 만두피의 제조 시 사용되는 물대신 양파껍질 추출 조성물과 만두소에 돼지감자를 사용함으로서 깔끔하고 시원한 맛에 아삭한 식감을 더하여 돼지감자 및 양파껍질이 가지는 우수한 효능을 이용한 새로운 기능성 만두를 제공하는데 있다.
