The invention relates to the technical field of food processing and specifically relates to a stuffing modifier, a dumpling and preparation methods thereof. The modifier is prepared from gellan gum, calcium hydrophosphate, xanthan gum, composite phosphate, monoglyceride and corn starch, wherein the gellan gum and the calcium hydrophsphate interact with each other to form gel; thus, under the situation that diced meat is utilized as a stuffing raw material, stuffing huddling performance can be still well kept, and granular sensation of meat stuffing is enhanced; the composite phosphate, the corn starch and the monoglyceride are added to effectively improve water binding capacity; thus, meat tenderness is kept, meat stuffing taste is prevented from being dry and skinny; meanwhile, product texture is improved, granular sensation is obvious when the meat stuffing is eaten, and the meat stuffing has elasticity; the xanthan gum is utilized as a thickener and can absorb moisture precipitatedfrom the meat stuffing, meat stuffing thickness is improved, and production operation is facilitated.