Abstract: In this paper, a kind of quick- frozen dumpling was studied using sensory score, cracking ratio and cooking loss rate as the evaluation index. The results showed that the optimal technology parameters were as follows: the ratio of fish, flour and starch was 40∶36∶24, and the ratio of yan pi, and stuffing was 25∶75, 1% salt, and47% water included in the formula of yan pi. Dough mixing time 20 min, refrigeration temperature- 20℃. The product was bright, refreshing and tough.The dumpling wrappers was intact.The soup was clear.The sense value of the dumpling was 92, cracking ratio 3.1%, cooking loss rate 7.43%.