The processing technology of quick-frozen dumplings is divided into the following steps: the first step is the production of meat stuffing. After pretreatment, fresh meat and vegetables are mixed with spices and condiments. The second step is the making of dough. Mix refined flour or special jiaozi flour with water, salt and flour improver to make dough, and then mix the dough by hand or machine. The third step is jiaozi's bag making. The meat stuffing is wrapped into dough by hand or jiaozi, and kneaded into a certain shape, which requires fullness, and the weight is between 13- 15g, and the stuffing with thin skin is much better. The fourth step is quick freezing in jiaozi. Put the wrapped jiaozi on a stainless steel plate, put it on the chain of a quick-freezing machine or freeze it in a quick-freezing cold storage. The quick-freezing temperature should reach -34 degrees Celsius, the quick-freezing time should be 30 minutes, and the center temperature should be below-10 degrees Celsius, so that the product can quickly pass through the ice crystal generation zone and ensure the original flavor of jiaozi. Step 5, packaging and warehousing according to the required weight. After quick freezing, jiaozi should be packaged as required in time, so as not to make the product temperature rise and the surface soften, which will affect the product quality.