Abstract: The influence of SMEP on quick-freeze boiled dumpling has been studied in this paper. As a result the wrapper ofboiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it. When theSMEP was added to the fill of boiled dumpling, it could improve fill’s water-holding capacity and prevent flowing of fluid outof wrapper, hence, the problem of slight crackle rate and browning of wrapper of boiled dumpling could be solved and the color,tenderness, and the taste became better which made it have stronger “yaojin”.

Key words: Starch monoester phosphate, boiled dumpling, quick-freeze food-stuff