Abstract: The effect of mung bean protein on the quality of cooked frozen dumplings was studied in this paper. Adding mung bean protein decreased cracking rate, water loss rate and cooking loss rate. The sensory and texture quality of dumplings were both improved. The color and smell of dumplings were not affected when the addition of mung bean protein was within 4%. The optimal dosage of mung bean protein was proved to be 4%. Water addition, frozen time and different processing methods had an effect on the quality of dumplings. The optimum condation was that:water addition was 55%, frozen time was 30min, processing method was microwave reheating.