Why Frozen Dumplings Are So Good Now | Eater
"Founded by Jennifer Liao and Caleb Wang in Bellevue, this operation pivoted from a 2018 restaurant focused on sheng jian bao into a nationally shipped frozen-dumpling brand that recently raised $22.5 million in Series A funding. Its signature frozen xiao long bao come in three flavors and, after an 11-minute steam, transform into shiny, pleated pockets plump with pork and soup—qualities the founders highlight as superior to many delivery or grocery alternatives. The company scales through vertical integration (owning its machinery and factory), which gives tight control over flour, dough thickness and freezing temperature but has pushed capacity limits. To protect quality for distant customers it offers a “Melt-Free Guarantee” and ships DTC (free shipping over $99), while also pursuing retail distribution—including select Costco locations—to broaden access." - Bettina Makalintal
