PURPOSE: A producing method of rice dumplings including chicken and curry is provided to additionally insert the rice into the dumplings including meat and vegetables. CONSTITUTION: A producing method of rice dumplings including chicken and curry comprises the following steps: cooking water-soaked rice to obtain 20-30 parts of cooked rice by weight； mixing the rice with 0.3-0.7 parts of vegetable cooking oil by weight in a mixer for coating the rice； mixing 20-30 parts of processed chicken meat by weight, 2-4 parts of pork by weight, 0.7-1.5 parts of chicken stock powder by weight, 0.5-1 parts of refined sugar by weight, 0.1-0.3 parts of nucleic acid by weight, 0.1-0.3 parts of curry powder by weight, and 0.5-1.5 parts of black pepper powder by weight for 3-5 minutes； adding 2-6 parts of soymilk by weight into the mixture, and mixing the ingredients for 2-4 minutes； adding onion, spring onion, dried radish slices, garlic, and ginger into the mixture； adding 23-27 parts of coated rice by weight and 0.7-1 parts of sesame oil by weight into the mixture to obtain a dumpling filling； inserting the dumpling filling into dumpling skins produced with flour, KMU-2, refined salt, and other ingredients； steaming the obtained dumplings, and cooling and rapidly freezing the dumplings； and packaging the frozen dumplings. [Reference numerals] (AA) Start； (BB) Cooking step； (CC) Coating step； (DD) First mixing step； (EE) Second mixing step； (FF) Third mixing step； (GG) Fourth mixing step； (HH) Producing step for dumpling skins； (II) Molding step； (JJ) Steaming step； (KK) Freezing step； (LL) X-ray detection step； (MM) Packaging step using a film； (NN) Metal detection step； (OO) Packaging step using a box； (PP) Finish본 발명은 만두속에 육류와 야채 외에 한국인이 선호하는 밥이 더 첨가되어 있어 식사대용으로 활용하기 좋으며, 만두속과 만두피에 각각 항산화 효과가 있는 카레분말과 강황분말이 첨가되어 있어 건강증진에 도움이 되는 치킨과 카레가 함유된 밥 만두의 제조방법에 관한 것이다.본 발명의 바람직한 일 실시예에 따른 치킨과 카레가 함유된 밥 만두의 제조방법은 불린 쌀을 취반하여 20 내지 30 중량부의 밥을 짓는 취반단계와, 상기 취반단계에서 지어진 밥을 혼합기에 넣고 야채 볶음유 0.3 내
