There are provided a filling-wrapping dough sheet food, such as Chinese dumpling, of which a peripheral portion of a dough sheet is not likely to become hard after cooking with a microwave oven or the like, and a method for producing the same. The filling-wrapping dough sheet food is prepared by using a dough sheet containing preferably 15 to 65% by weight of grain flour, preferably 1 to 48% by weight of acetylated phosphate-crosslinked starch, and preferably 1 to 42% by weight of hydroxypropylated starch based on the total weight of the dough sheet, in which the weight ratio between the grain flour and (the acetylated phosphate-crosslinked starch + the hydroxypropylated starch) is preferably 90:10 to 20:80.
