A method for producing a large size of dumpling is disclosed. The method comprises preparing a pre-stuff for producing dumpling by putting a bun stuffing into a skin； fermenting the pre-stuff in temperature of 30 to 50° C. and in humidity of 50 to 70%； making a pre-dumpling by steaming the pre-stuff in temperature of 90 to 130° C. for 5 to 20 minutes； cooling the pre-dumpling； and freezing the pre-dumpling with rapidity below −20° C. for 60 to 180 minutes, wherein the skin comprises a wheat flour, a yeast, a pure water, a baking powder, a soy bean, a salt, a liquid prima and mixing-ingredients.
