The invention discloses dumplings containing
ampelopsis grossedentata and tartary buckwheat, and a preparation method of the dumplings. Dumpling wrappers are prepared from the following raw materials in parts by weight: 80-100 parts of
wheat flour, 10-30 parts of tartary buckwheat
powder, 2-3.5 parts of
ampelopsis grossedentata
powder, 3-8 parts of vital
gluten, 0.5-1 part of
calcium lactate gluconate, 1-2 parts of
sorbitol, 1-2 parts of
sucrose ester and 25-40 parts of water; the filling for the dumplings comprises the following components in parts by weight: 80-115 parts of meat, 30-300 parts of vegetables or edible fungi, 3-5 parts of
ampelopsis grossedentata
powder and 15-45 parts of auxiliary materials. The preparation method comprises the steps of preparing the dumpling wrappers, namely, mixing the
wheat flour, the tartary buckwheat powder, the
ampelopsis grossedentata powder, the vital
gluten, the
calcium lactate gluconate, the
sorbitol and the
sucrose ester, feeding water into the mixture, kneading dough, and rolling into the wrappers; preparing the filling for the dumplings, namely, cleaning the vegetables or edible fungi, and treating for 5-30 minutes by steam with the temperature of 40-55 DEG C;
mincing the meat into
meat paste, feeding the vegetables or edible fungi, the
ampelopsis grossedentata powder and the auxiliary materials, and evenly mixing to obtain the filling for the dumplings; wrapping the filling for the dumplings by the dumpling wrappers. The dumplings containing the
ampelopsis grossedentata and the tartary buckwheat are unique in mouth feel, rich in
nutrition, bright in color and boiling-resistant, are smooth in surfaces after being boiled in water, and have health care effects.