The invention discloses flos chrysanthemi-cod steamed dumplings which comprise dumpling wrappers and a stuffing with the weight ratio being (3-4) to (7-8), wherein the dumpling wrappers are prepared from the following raw materials in parts by weight: 60-65 parts of rice meal, 8-14 parts of puffing rice meal, 18-22 parts of cassava starch, 12-17 parts of hydroxypropyl modified starch, 5-6 parts oflard, 2.5-3.0 parts of modifier and 68-74 parts of water; the stuffing is prepared from the following raw materials in parts by weight: 95 parts of cod, 112 parts of fat, 10 parts of flos chrysanthemi, 45 parts of white radish, 30 parts of chive, 8 parts of ginger, 35 parts of onion, 105 parts of water, 0.88 part of salt, 4 parts of potato starch, 2 parts of aginomoto, 0.12 part of white pepper,1.2 parts of cooking wine, 1 part of oyster sauce, 2 parts of light soy sauce and 0.8 part of sesame oil. The flos chrysanthemi-cod steamed dumplings are pure white and transparent in dumpling wrappers, rich in nutrition of the stuffing and fine in taste, has faint flos chrysanthemi fragrance and is in perfect combination of color, aroma and taste.