The present invention relates to a manufacturing method of dumpling soup including a dumpling made by stuffing a dumpling filling composed of stir-fried seafood into a dumpling skin which is greater than a conventional dumpling skin and to dumpling soup manufactured thereby. The dumpling soup manufactured according to the present invention can secure the new shape and taste of a dumpling as a great dumpling skin is stuffed with stir-fried seafood unlike a conventional dumpling. Unlike a conventional dumpling, a dumpling filling does not burst so dumpling soup can be maintained in a clear state even after a boiling process. Furthermore, people can find pleasure in splitting a dumpling skin to eat a dumpling so the dumpling soup is prepared in a new form and thus can attract consumers&prime attention. The manufacturing method of dumpling soup with seafood comprises the following steps: manufacturing a dumpling skin with a size of 10 cm × 10 cm to 30 cm × 30 cm stir-frying seafood to manufacture a dumpling filling stuffing the dumpling skin with the dumpling filling to manufacture a dumpling and boiling the dumpling in broth.COPYRIGHT KIPO 2016본 발명은 종래 만두피보다 큰 크기의 만두피에 볶은 해산물을 소로 채운 만두를 포함하는 만둣국의 제조방법 및 상기 방법에 의해 제조된 만둣국에 관한 것으로서, 본 발명에 따라 제조된 만둣국은 종래 만두와 달리 커다란 만두피에 볶은 해산물이 충진되어 새로운 형태와 맛을 제공할 수 있으며, 종래 만두와 달리 내용물이 밖으로 나오지 않아 끓인 후에도 깨끗한 육수를 유지할 수 있고, 만두피를 터뜨려 먹는 재미를 부여할 수 있는바, 새로운 형태의 만둣국으로서 소비자의 관심을 끌 수 있다.
