Abstract: The effects of the concentrated soybean phospholipids and the powder soybean phospholipids on the quality of frozen dumplings were studied in this paper. It was found that both concentrated soybean phospholipids and powder soybean phospholipids could not only significantly decrease the cracking rate and peeling rate but also improve the sensory scoring of frozen dumplings and some texture incicators of frozen dough such as hardness,springiness,cohesiveness and chewiness when 0.2%,0.4%,0.6%,0.8% or 1.0%amount of phospholipids were added. Especially when 0.4% amount of concentrated soybean phospholipids or powder soybean phospholipids was added,the changes of the qualities of frozen dumplings were most obvious,which was evidenced by 14% of the reduction rate of the cracking rate,14% or 12% of the decreasing rate of peeling rate,80.5% or 73.2% of the increasing rate of the sensory scoring,79.1% or 0.1% of improve rate of the hardness,64.9% or 62.3% of the raise ratio of the springiness,37.9% or 3.98% of the increase rate of the cohesiveness,and 72.1% or 10.9% of the increasing rate of the chewiness. Moreover,concentrated soybean phospholipids could do better in increasing the qualities of frozen dumplings.