The effects of extruded modified wheat bran dietary fiber on quality of dumpling wrapper were analyzed in this study. Dumpling wrapper were made of mixed flour which containing dumpling flour and 0， 1%， 3%， 5% extruded modified wheat bran dietary fiber. The textural property， cooking property and sensory evaluation of cooked dumpling wrapper were tested. The results showed hardness， chewiness， gumminess of cooked dumpling wrapper were significantly positively correlated with content of extruded modified wheat bran； water absorption rate was significantly positively correlated and cooking loss rate was significantly negatively correlated with content of extruded modified wheat bran. The extruded modified wheat bran reduced the appearance， improved the taste and the overall sensory evaluation of dumpling wrapper. The quality of dumpling wrapper was better when the mixed flour contain 5% extruded modified wheat bran. The study can provide reference and theoretical basis for application of extruded modified wheat bran dietary fiber on dumpling wrapper.