In order to improve the quality of microwave-cooked quick-frozen sweet dumplings, malve nut gum was selected to study its effect on the quality of quick-frozen sweet dumplings.The results showed that compared with the control, dumplings with malva nut gum significantly affected the pasting properties of glutinous rice flour.With the increased of the amount of malva nut gum, peak viscosity, hot paste viscosity, cool paste viscosity and pasting temperature all increased, and breakdown values significantly reduced.The hardness and viscosity decreased significantly, elasticity reduced without significant difference.Malva nut gum could significantly improve the light transmittance of the soup for precooked sweet dumplings, but no consistent result for microwave-cooked sweet dumplings.When 0.4%-1.0% malva nut gum, the broken rate for quick-frozen sweet dumpling significantly decreased.The freezing-thawing experiments showed that the proper amount of malva nut gum could significantly reduce the cracking rate and the surface cracks of quick-frozen sweet dumplings.Overall, malva nut gum could significantly improve the quality of microwaved-cooked quick-frozen sweet dumplings.The best quality of quick-frozen sweet dumplings was adding 0.6%-0.8% malva nut gum.