This invention provides wrapping dough of frozen boiled gyoza dumplings which have both chewy and jiggly texture on cooking.Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 9:1 ~ 2:8.Wrapping dough of frozen boiled gyoza dumplings grain powder and starch whose weight ratio of grain powder to starch is 8:2 ~ 2:8.Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 5.5:4.5 ~ 2:8.Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 5.5:4.5 ~ 4:6.Wrapping dough of frozen boiled gyoza dumplings includes grain powder and starch whose weight ratio of grain powder to starch is 6:4 ~ 2:8.本發明所提供的冷凍水餃之皮，係在加熱時能滿足耐咀嚼感與彈潤感雙方。本發明的冷凍水餃類之皮，係含有穀物粉與澱粉，且穀物粉與澱粉的重量比係穀物粉9：澱粉1至穀物粉2：澱粉8的比例。本發明的冷凍水餃類之皮，係含有穀物粉與澱粉，且穀物粉與澱粉的重量比係穀物粉8：澱粉2至穀物粉2：澱粉8的比例。本發明的冷凍水餃類之皮，係含有穀物粉與澱粉，且穀物粉與澱粉的重量比係穀物粉5.5：澱粉4.5至穀物粉2：澱粉8的比例。本發明的冷凍水餃類之皮，係含有穀物粉與澱粉，且穀物粉與澱粉的重量比係穀物粉5.5：澱粉4.5至穀物粉4：澱粉6的比例。本發明的冷凍水餃類之皮，係含有穀物粉與澱粉，且穀物粉與澱粉的重量比係穀物粉6：澱粉4至穀物粉2：澱粉8的比例。
