Abstract: In order to explore the effect of laccase on the quality of dumpling wrapper,0,0.05%,0.1% and 0.15% laccase were added to the flour to observe the improvement of the quality of dumpling wrapper by laccase,and the properties of dumpling wrapper dough and dumpling wrapper were measured by texture analyzer and color difference meter. The results showed that the total color value L,yellowness value a and comprehensive sensory score of dumpling wrapper increased with the increase of laccase content,and the dumpling wrapper score was higher when laccase content was 0.15%. The results of quality radar showed that the amount of laccase could significantly improve the gluten properties,plasticity and soup characteristics of dumplings. The results showed that the hardness,elasticity and chewiness of dumpling dough were positively correlated with the amount of laccase,the correlation coefficients were 0.986,0.996 and 0.826 respectively,but had no significant effect on the recovery of dumpling dough. Correspondingly,with the increase of laccase,the content of free sulfhydryl group in flour decreased significantly,and the water holding capacity of flour increased first and then decreased. The water holding capacity of flour was the highest when the addition amount was 0.1%. The cooking loss rate of dumpling wrapper was decreasing,and the lowest was when the laccase content was 0.15%. In this case,the taste and transparency of dumpling wrapper were better.