The invention particularly relates to a making method for agglomerating dumpling fillings. The method comprises the following steps of: adding water and other auxiliary materials into vegetable protein, and cutting and mixing by using a cut mixer to obtain slurry; adding raw materials which are required to be added by the traditional dumpling fillings into the slurry, and stirring uniformly; and feeding into a machine and molding to obtain dumplings, and placing the molded dumplings in a specific temperature environment so as to ensure that the vegetable protein and an additive in the fillings are fully reacted to form gel. By the method, the agglomeration effect of the dumpling fillings can be remarkably improved under the condition that a large amount of meat is not required to be added on the basis of the vegetable protein gel; and in addition, the flavor of the dumpling fillings is increased after the vegetable protein is added.