The present study evaluated and screened high quality dumpling flour using the analytical equipment, mixolab. The corresponding result aimed to provide theoretical support for high efficient dumpling flour blending. Totally, 30 commercial dumpling flour on shelf in the market were collected for measurement of physicochemical parameters such as flour whiteness, wet gluten content, rheological properties and gelatinization properties, besides sensory evaluation for dumpling-making. Divergence of dumpling-making characteristics were analyzed and the flour were graded through cluster analysis. Additionally, a target index cross section (TICS) for high quality dump-making flour was constructed through the standard curve of Chopin+ test protocol which was the built-in function software in Mixolab. The TICS was applied for dumpling-making flour blending using Zhengmai136, Zhengmai366 and Xinmai26 as the basic flour. Results showed that, the coefficient variation of dumpling-making associated quality traits were ranked: Formation time>stability time>farinogram quality number>weakening degree>gluten index>breakdown>final viscosity>peak viscosity>wet gluten content>gelinization temperature>water absorption>whiteness>peak time>sensory score. The thirty flour collected were classified into three groups at the Euclidean distance 5.0. The second group which including 16 samples was recognized as the elite quality dumpling-making flour due to the superior index in stability time, peak viscosity, final viscosity and sensory score. The water absorption of the elite flour was 8~9 in TICS, while the mixed index ranged 5~7, gluten+index ranged 5~6, viscosity index ranged 5~7, amylase index was 7~8, and retrograded index was 7~8. Taking the flour from wheat cultivars, Zhengmai 136, Zhengmai 366 and Xinmai 26 as the basic flour, 10 mixed flour were prepared in various proportion. The mixed flour with the ration of 7:2:1, 6:3:1, 6:2:2, 5:4:1 were accordance with the elite quality RICS of the above mentioned six parameters. Results obtained from the present study would provide theoretical basis and technical support for enterprises to produce high-quality dumpling flour and flour quality control.