The invention provides a making method of health preserving dumplings having the functions of keeping young and nourishing
kidney, and relates to a making method of dumplings. Raw materials of dumpling wrappers are made through mixing black beans with soybean,
corn flour,
coix seed
powder and ordinary flour. Dumpling fillings are made through the steps of thoroughly trimming and washing Chinese leek, and enabling the trimmed and washed Chinese leek to be placed at a dark place for a night; beating eggs, pouring egg fluid into a marmite having an appropriate amount of
vegetable oil, and performing stirring with chopsticks until the egg fluid is solidified; spin-
drying the Chinese leek to remove
moisture,
cutting up the spin-dried Chinese leek, pouring an appropriate amount of vegetable oilinto a frying pan, starting heating with a small fire, putting Chinese prickly ash, performing boiling to generate fragrance, enabling the boiled Chinese prickly ash oil to stand, performing
filtration, pouring the filtered Chinese prickly ash oil into chopped Chinese leek, and performing uniform stirring; thoroughly cleaning Chinese yams, performing peeling treatment,
mashing and
grinding the peeled Chinese yams into paste, mixing the Chinese yam paste with minced lean pork, then adding Chinese wolfberry fruits and chopped fresh ginger, and pouring the prepared materials into the chopped Chinese leek; and adding an appropriate quantity of seafood soy sauce, an appropriate amount of salt, an appropriate amount of
sesame oil and an appropriate amount of
soybean oil to fillings, and performing uniform stirring in a
clockwise direction. After the wrapper raw materials and the fillings of the dumplings are combined in a reasonable compounding ratio, the dumplings have the
efficacy of nourishing the
kidney and keeping young, and can meet diet requirements.