Abstract: This article studied the application of four kinds of coarse cereals which were oat, buckwheat, broom corn millet and highland barley in quick-frozen dumpling. The properties of quick-frozen dumplings in terms of rate of water loss, cooking loss, cracking rate, texture characteristics and sensory evaluation were evaluated. The results showed that with increasing amount of coarse cereals, the water loss rates of quick-frozen dumplings were gradually reduced, and oat'stend to decrease fastest.The cooking loss rate of dumplings containing 20% oat flour was 3.53%, which was close to 3.35% for the control sample. When the contents of oat, buckwheat, broom corn millet and highland barley were 20%, the cracking rates respectively were 2.88%, 3.42%, 4.77%, 4.92%, which all were lower than 4.98% for the control sample. The viscosity of oat dough increased with the increase of coarse cereal flour ratio. On the contrary, other coarse cereals's viscosity decreased. The sensory score of oat dumplings was the highest because of its good cooking characteristics and good taste.