The present invention relates to a method for producing a dumpling using non-glutinous rice as a main material and produces a dumpling by using a dumpling wrapper which is produced by inducing a change in a property of matter of non-glutinous rice by dipping non-glutinous rice into hot water, in which malt or amylase is added, and fermenting the non-glutinous rice and punching after grinding/steaming or kneading the non-glutinous rice with hot water. The present invention can produce a dumpling which is good for frying as explosion or bursts are not generated when frying the dumpling wrapper and which can maintain crispy texture without a hardening phenomenon becoming hardened after frying. The present invention satisfies customers' desires by adding a new flavor different from the texture of an existing dumpling using flour as a main material. Furthermore, the dumpling of the present invention may have various colors and can obtain the application of materials by mixing various natural aromatics, cereals, nuts, cheese, fruits, and vegetables. Also, the present invention can obtain an excellent keeping quality as the dumpling can be distributed or kept while being frozen for a long term or refrigerated for a middle term. [Reference numerals] (AA) Dipping non-glutinous rice in hot water, pretreating by fermentation； (BB) Pretreating raw ingredients for stuffing； (CC) Separating from water； (DD) Grinding the non-glutinous rice； (EE) Adding and mixing subingredients； (FF) Steaming the rice and mixed ingredients； (GG) Kneading； (HH) Cutting and mixing the raw ingredients for stuffing； (II) Shaping dumplings； (JJ) Cooling； (KK) Coating with batter； (LL) Measuring and packaging본 발명은 만두의 제조방법에 관한 것으로, 멥쌀을 주원료로 사용하되 맥아 또는 아밀라제 온수에 멥쌀을 침지하여 발효시켜 멥쌀의 물성변환을 유도하여 분쇄·증숙 또는 익반죽 후 펀칭하여 만든 만두피를 이용하여 만두를 제조함으로써 튀김시 폭발하거나 터지는 현상이 전혀 없어 튀김 적용성이 우수하며 튀김 후에도 딱딱하게 굳는 경화현상 없이 바삭한 식감이 오래 유지될 수 있는만두를 제조할 수 있다. 기존의 밀가루를 주원료로 한 기존 만두의 식감과 달리 만두의 새로운 풍미를 더해 줌으로 인해 새로운 소비자 욕구에 부응할 수 있다. 또한, 본
