Abstract: In this study, lard, whey protein, sucrose fatty acid ester, and glucose syrup were employed as raw materials to optimize the preparation of powdered fat through orthogonal experimental design, with encapsulation efficiency as the evaluation index. The effect of powdered fat on the physicochemical properties of dumpling wrappers were systematically investigated. The results demonstrated that the powdered fat prepared under optimized conditions exhibited an embedding rate of 85.36% with uniform particle distribution. The incorporation of powdered fat gradually reduced the hardness and tensile strength of the dumpling wrappers, while the tensile distance reached a maximum value of 135.51 mm at a 4% addition level. According to the rheological study, the dumpling wrappers' energy storage modulus and loss modulus peaked at 4% powdered fat (87,314 Pa and 46,281 Pa, respectively). The incorporation of powdered fat initially reduced moisture mobility in dumpling wrappers, followed by a subsequent increase. Scanning electron microscopy (SEM) revealed that at a 4% powdered fat concentration, the dumpling wrappers formed a compact and continuous gluten network structure. However, this structural integrity was compromised at higher concentrations. Therefore, an appropriate addition of powdered fat can enhance the sensory qualities of dumpling wrappers while stabilizing the gluten network. These results provide a theoretical basis for improving dumpling wrappers.