Abstract: 219 wheat samples from ten provinces of our country were used to measure physico-chemical index of flour and texture analyzer index of dumpling sheet, and used SPSS 17.0 to analyze correlation between flour physico-chemical properties and texture analyzer quality of dumpling sheet. The result showed that crude starch content was significantly correlated with Firmness (r=0.143, p<0.01) , damage starch content was negatively correlated with Firmness (r=-0.183, p<0.01) , landing numerical was positively correlated with hardness and chewiness (r=0.163, 0.151, p<0.05) and sedimentation value was significantly correlated with extensibility. Thus it could be seen that the lager effect on texture analyzer quality of dumpling sheet was crude starch content, damage starch content, sedimentation value and landing numerical of flour.