The present invention provides a method for producing radish leaf rice dumplings and a radish leaf rice dumpling manufacturing thereby, to improve flavor, taste and texture of a dumpling and to provide excellent antioxidant activity. According to the present invention, the method comprises the following steps: (a) mixing pork and pork fat with a mixer to perform first mixing (b) inserting garlic, soy sauce, soy paste, perillar seed powder, soy protein, isolated soy protein, cellophane noodles, tofu, and salted napa cabbage into a first mixture of the step (a) to perform second mixing with a mixer (c) inserting kelp, scallion, and onion into soy oil to boil down the mixture, so as to make boiled soy oil (d) roasting and drying rice soaked by water in a frying pan to make the roasted rice (e) inserting burnet, singer, and cassia seed into water, and performing extraction and filtering to insert radish leaf into an extract and soak the radish leaf (f) inserting onion, scallion, chive, the boiled soy oil manufactured in the step (c), the roasted rice manufactured in the step (d), and the radish leaf soaked in the step (e) into the second mixture of the step (b), and performing third mixing by operating a mixer to manufacture dumpling filling (g) mixing flour, starch, salt and water, kneading the mixture to make paste, and shaping the paste to make dumpling skin and (h) inserting the dumpling filling manufactured in the step (f) into the dumpling skin manufactured in the step (g) to form a dumpling and steam the formed dumpling.COPYRIGHT KIPO 2016본 발명은 (a) 돈육 및 돼지 지방을 믹서에 돌려 1차 혼합하는 단계 (b) 상기 (a)단계의 1차 혼합물에 마늘, 간장, 된장, 들깨가루, 콩단백, 분리대두단백, 당면, 두부 및 절인 배추를 넣고 믹서에 돌려 2차 혼합하는 단계 (c) 콩기름에 다시마, 대파 및 양파를 넣어 조려서 조린 콩기름을 제조하는 단계 (d) 수침한 쌀을 프라이팬에 볶은 후 건조하여 볶음 쌀을 제조하는 단계 (e) 물에 오이풀, 소리쟁이 및 결명자를 넣고 추출 및 여과한 추출물에 시래기를 넣고 불리는 단계 (f) 상기 (b)단계의 2차 혼합물에 양파, 대파, 부추, 상기 (c)단계의 제조한 조린 콩기름, 상기 (d)단계의 제조한 볶음 쌀 및 상기 (e)단계의 불린 시래기를 넣고 믹서에 돌려 3차 혼합하여 만두소를 제조하는 단계 (g) 소맥분, 전분, 소금 및 물을 혼합하여 반죽한 후 성
