Abstract: Quick-frozen steamed dumplings have been one of the most widely popular products in the prepared food industry at present. Particularly, the finished products have been widely welcomed by the group meal industry in recent years, because of their delicious taste and ease of cooking. The steamed dumplings are processed in the initial steaming and cooked immediately after the low-temperature freezing. The best taste and texture can also be maintained after the simple second steaming. However, only a few studies can be related to their quality control during processing. This study aims to explore the effect of the hydrophilic gum composite acetate starch on the freezing and freeze-thawing quality of the quick-frozen steamed dumpling wrappers. Acetylated Starch, Curdlan, and Carrageenan were compounded and applied to the quick-frozen steamed dumpling wrappers in the proportions of 6.54%, 0.52%, and 0.65%, respectively. The blank was used as the control. A systematic investigation was also carried out to determine the water content, freezable water content, color, and texture of quick-frozen steamed dumpling wrappers after retempering in the fixed freezing and freeze-thawing cycles. A series of tests were then conducted to further reveal the influences on the rheological properties, water status, protein secondary structure, and microstructure using a rheometer, low-field nuclear magnetic resonance (NMR), Fourier infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The results showed that the water content of quick-frozen steamed dumpling wrappers decreased significantly in the control group, whereas, the freezable water content increased significantly after re-steaming (P<0.05) after 28 d of freezing or five freeze-thawing treatments. While the rate of water loss after re-steaming of the wrappers with the addition of AsCC (Acetate Starch Composited with Curdlan and Carrageenan) was significantly slower than that in the control group. The freezable water content was significantly lower than that in the control (P<0.05). The capacity of water retention was improved in the quick-frozen steamed dumpling wrappers. The brightness (L*) after re-steaming the quick-frozen steamed dumpling wrappers in the AsCC group was significantly higher than that in the control group (P<0.05). Specifically, the external sensory color was also improved significantly. There was a significant decrease in the hardness, elasticity, and shear force of the wrappers after re-steaming in the control group (P<0.05); All kinds of the texture indexes in the wrappers decreased slowly after adding AsCC, indicating the texture characteristics in the quick-frozen steamed dumplings. The elastic modulus (G') and viscous modulus (G”) of the AsCC group were significantly higher than those of the control group (P<0.05) under the same freezing and thawing. The content of strongly bound water in the AsCC group was significantly higher than that of the control group (P<0.05). The viscoelasticity and water retention capacity were effectively improved in the quick-frozen dumpling wrappers. In addition, the proportion of protein secondary structures (such as α-helices and β-folds) in the AsCC group was significantly higher than that in the control group (P<0.05). The network structure of gluten proteins in the wrappers was denser and uniform in the microscopic field of view. The structural stability of the quick-frozen steamed dumpling wrappers was greatly improved in the long-term freezing storage with repeated freezing and thawing. The compounding of hydrocolloids with the modified starch can provide theoretical references to improve the frozen storage or freeze-thawing quality of quick-frozen steamed dumplings in the prepared food industry.