Frozen Dumpling Generation Shift: Dongwon F&B’s Chewy, Fragrant Dim Sum
Creatrip Team
2 months ago
Dongwon F&B is gaining attention with four frozen dim sum varieties (sae-u hakkao (shrimp har gow), buchu changfen (chive cheong fun), xiaolongbao, buchae-gyo) that are reshaping Korea’s frozen dumpling market. Introduced in December 2020, these products reflect a market shift from large steamed buns (wangmandu) to gyoza and now dim sum. The company optimized dough and fillings—cooking starch at over 100°C to make a chewy, translucent wrapper and testing for ideal elasticity. Generous fillings include large shrimp in the har gow, finely chopped domestic pork and vegetables in xiaolongbao, pork and chives with a special soy-based sauce in changfen, and shrimp with sweet spinach in buchae-gyo. After steaming, the dim sum are flash-frozen at −30°C to prevent ice crystal damage and retain juiciness, then kept below −18°C through cold-chain distribution. Dongwon also introduced a micro-foamed film (an eco-friendly flexible packaging) to these products, which improves cushioning and insulation while reducing plastic use by over 10% annually.
