Provided is a premix composition for dumpling dough where gelatinization occurs even in cold water and aging is prevented when manufacturing a dumpling wrapper. The premix composition is a mixture produced by stirring 40 to 60 parts by weight of modified tapioca starch, 10 to 15 parts by weight of &alpha；-tapioca starch, 15 to 20 parts by weight of wheat starch, 10 to 20 parts by weight of potato starch, 3 to 5 parts by weight of wheat flour, 1 to 2 parts by weight of sugar, 1 to 2 parts by weight of an emulsifier, and 0.02 to 0.05 parts by weight of black calla, with respect to 100 parts by weight of a whole composition.본 발명은 전체 조성물 100 중량부에 대하여 변성타피오카 전분 40 내지 60중량부 α- 타피오카 전분 10 내지 15중량부, 소맥전분 15 내지 20중량부, 감자전분 10 내지 20중량부, 소맥분 3 내지 5중량부, 설탕 1 내지 2 중량부, 유화제 1 내지 2 중량부, 블랙칼라 0.02 내지 0.05중량부를 교반 혼합한 혼합물로 찬물에서도 호화가 일어나며, 만두피 제조시 노화가 방지되는 만두피 반죽용 프리믹스 조성물을 제공한다.
