Abstract:The single factor test method was used to investigate the effects of three factors including the amount of surimi，the amount of ice water added and the amount of plain meat powder on the sensory score of fish dumpling skin.The sensory score and elasticity of fish skin dumplings by response surface analysis method.The optimal process for obtaining fish meat dumplings was that addition amount of fish gizzard was 58.76 %，the amount of ice water added was 14.16%，and the amount of flesh powder was 2.02 %.Under these conditions，the sensory score of the fish dumpling skin was 91，the elasticity was 0.819，and the coliform group was negative.