A vacuum dough mixer mixes flour and water evenly under a negative pressure of -0.08 MPa. Under vacuum conditions, air inside the flour particles is expelled, allowing the flour to quickly combine with water to form gluten. Through continuous kneading and pressing by mixing blades, a three-dimensional, network-structured gluten is formed, resulting in a smoother, more elastic dough. It is suitable for making dumpling wrappers, wonton wrappers, soup dumpling wrappers, shaomai wrappers, fresh noodles, etc.