Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(01, 13, 11, 31, and 10), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic modulus (G') and viscous modulus (G'') decrease gradually, with the gradual increases of rheological loss angle tan delta (G'/G''). The highest sensory score of frozen dumplings was 87.27 when the gliadin glutenin ratio was 11 in the recombinant system. Under the control of these conditions, the quick-frozen dumplings have good shape, without cracks, smooth surface, uniform appearance after boiling, intact, refreshing and non-sticky teeth, toughness and biting strength, and the dumpling soup is clear, transparent and non-turbid.