xiaolongbao soup dumplings are not well-suited for takeout. There’s a reason they’re served fresh in a bamboo steamer at the restaurant—nobody wants cold and congealed dumplings.“We knew the best way to and keep our staff employed was to start freezing our dumplings,” Liao says.
They began by making just 20 bags of dumplings a day for local delivery and sold out every day. Pretty soon they had people reaching out online clamoring for nationwide shipping.Liao and Wang scoured Asian supermarkets and American grocery store aisles and found that most dumplings were mass manufactured, pre-cooked (which negatively impacts dough integrity and the overall flavor profile) and microwaveable, because steaming was considered “too foreign” or too difficult for the average consumer.
This was their lightbulb moment: they knew they could make a better product and saw there was a demand for high-quality, authentic Chinese food for a direct-to-consumer market.“There’s historically been a lack of honestly represented Chinese food,” Liao says. “When the average person in the U.S.
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