Frozen dough processing technology is one of the important preservation technologies of fermented flour products， which realizes the separation of dough making and steaming. Steamed stuffed bun plays an important role in Chinese food culture. At present， frozen dough is mainly used in industrial production of steamed stuffed bun， but the freezing process will have adverse effects on the structure of gluten network， yeast activity， and quality of the end product. In this paper， the effects of xanthan gum， guar gum， sodium stearoyl lactate and diacetyl tartaric acid ester of mono(di) glycerides on the rheological properties， specific volume， height-to-diameter ratio， texture and sensory quality of frozen dough and steamed stuffed bun were studied. On the basis of single factor experiment， the compound improver formula suitable for making frozen dough steamed stuffed bun was obtained by using response surface method. The results showed that， in the single factor experiment， the optimum additive amount of xanthan gum， guar gum， sodium stearoyl lactate and diacetyl tartaric acid ester of mono(di) glycerides was 0.1%， 0.1%， 0.2% and 0.3%， respectively. In this condition， the comprehensive quality of frozen dough steamed stuffed bun was significantly improved. Based on the sensory score indexes， response surface optimization was carried out to obtain the optimized formula of improver: xanthan gum 0.1%， guar gum 0.11%， sodium stearoyl lactate 0.28% and diacetyl tartaric acid ester of mono(di) glycerides 0.35%.