In order to explore the relationship between the mobility of water molecules and the quality of quick-frozen dumplings, taking levigated glutinous rice flour as raw material, the moisture status and migration changes in dumplings during process were analyzed by nuclear magnetic resonance (NMR). The different amount of water added and frozen temperatures were set, the changes of water molecules migration in the process and the appearance of quick-frozen dumplings and the cooking qualities evaluation indexes were measured and analyzed. The results showed that migration changes of the free water and the half bound water were the root causes of the changes of quick-frozen dumpling quality, and the amount of water added in powder and cryogenic temperatures during processing were the key conditions to the moisture migration variations, and quick-frozen dumpling cooking characteristics were affected significantly by freezing methods.