To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl₂, CaSO₄ and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO₄-dumpling and GDL-dumpling had no significant difference (P＞0.05), which were significantly higher than that of MgCl₂-dumpling (62.89%) (P＜0.05). The hardness of CaSO₄-dumpling and GDL-dumpling which was 760.88 g and 745.08 g, respectively, and were obviously lower than 861.86 g of MgCl₂-dumpling (P＜0.05). However, the dumpling made from different coagulants showed no significant difference with respect to chewiness, resilience, cohesiveness and adhesiveness. The a^* values for the CaSO₄-dumpling was significantly less than MgCl₂-dumpling and GDL-dumpling, while there was no significant difference in L* values. The CaSO₄-dumpling was superior to others with regard to sensory characteristic such as damage during wrapping, taste and appearance. Therefore, 2.5 g CaSO₄ per 100 g dried soybeans could be chosen to prepare jade-like dumpling.