To provide a method for producing octopus dumplings suppressed in formation of cavity in the inside, and having smooth inside and excellent melting feeling in the mouth even when frying in oil after freezing.SOLUTION: A method for producing octopus dumplings includes (A) a step of preparing octopus dumpling dough containing heated dough, and (B) a step of grilling the octopus dumpling dough. The step (A) includes the following steps: (A1) a step of preparing non-heated dough containing grain flour and starch； and (A2) a step of preparing the heated dough by heating at a temperature of from -15°C to +10°C to a gelatinization initiation temperature of components having a smallest gelatinization initiation temperature in the grain flour and the starch.SELECTED DRAWING: None【課題】内部の空洞の生成が抑制され、冷凍保存後油ちょうしても中がなめらかで口溶けが良好なたこ焼き及びその製造方法を提供する。【解決手段】たこ焼きの製造方法は、（A）加熱生地を含むたこ焼き生地を調製する工程と（B）該たこ焼き生地を焼成する工程とを含む。 工程（A）は、下記の工程を含む：（A1）穀粉及び澱粉を含む非加熱生地を調製する工程；及び（A2）前記非加熱生地を、前記穀粉及び澱粉の中で最小の糊化開始温度を有する成分の糊化開始温度に対して－１５℃～＋１０℃の温度に加熱して前記加熱生地を調製する工程。【選択図】なし
