Abstract: The sensory evaluation system for whole rye dumpling wrapper was established based on the theory of fuzzy mathematics. Using fuzzy binary contrast decision method, the sensory evaluation indicators of whole rye dumpling wrapper were sorted and selected. The weight allocation of the evaluation indicators was determined through the 0 ～4 score method. Thus, the centesimal sensory evaluation system of whole rye dumpling wrapper could be established. The system was applied to evaluate the sensory quality of whole rye dumpling wrapper,which was made with different dough resting time（20, 25, 30, 35 min）. The results showed that eight indicators were selected for sensory evaluation of whole rye dumpling wrapper. The weight of appearance condition was 0.20, the weight of color, boiling resistance and hardness was 0.15, and the weight of toughness, viscosity, and taste was0.10, and the weight of graininess was 0.05. The whole rye dumpling wrapper with dough resting time of 25 min had the highest total sensory score, and the best overall sensory quality. To sum up, the sensory evaluation system established based on fuzzy mathematics can accurately evaluate the sensory quality of whole rye dumpling wrapper.