Dongwon F&B Draws Attention with Four Types of Dim Sum
Pioneering the Dim Sum Category in Korea's Frozen Dumpling Market
Gaining Popularity with Chewy Wrappers and Generous Fillings
Dongwon F&B is attracting consumer attention with four types of dim sum (Shrimp Har Gow, Buchu Cheong Fun, Xiaolongbao, and Buchae Gyo) that have created a new paradigm in the frozen dumpling market.
Dongwon F&B’s dim sum made its debut in the domestic market in December 2020 and has been leading the generational shift in the frozen dumpling market, evolving from ‘Wang Mandu’ to ‘Gyoja’ to ‘Dim Sum’. Dongwon F&B dedicated extensive time to market research and R&D to develop new dim sum products tailored to Korean consumer preferences.
The most distinctive features of Dongwon F&B’s dim sum are found in the dumpling wrappers, fillings, and manufacturing process. Dongwon F&B uses boiling water at over 100 degrees Celsius to partially cook the starch, creating a chewy and semi-translucent dumpling skin. The texture of the wrapper was perfected through numerous tests to achieve optimal elasticity.
The generous fillings are also a key strength. The flagship product, Shrimp Har Gow, contains large pieces of shrimp for a satisfying bite, while Xiaolongbao features finely minced domestic pork and various vegetables, creating a rich texture. Buchu Cheong Fun is a rice roll filled with pork and chives, accompanied by a special sauce flavored with dark soy sauce. Buchae Gyo is characterized by its fragrant flavor, combining a shrimp base with fresh, mildly sweet spinach.
The finished dim sum products are steamed and then rapidly frozen at minus 30 degrees Celsius. This process prevents the formation of ice crystals from condensed steam, thereby avoiding the loss of juices and the collapse of the dumpling wrappers. The products are then distributed via a cold chain at temperatures below minus 18 degrees Celsius to maximize freshness. As a result, consumers can enjoy the best taste and texture even after long-term storage or microwave cooking.
Innovation has also been introduced in packaging technology. Dongwon F&B was the first in Korea to adopt eco-friendly micro-foamed film as packaging for its four types of dim sum. Micro-foamed film is produced by injecting nitrogen into the plastic film, the main material for flexible packaging, to create uniform micro-bubbles. This enhances cushioning and insulation while reducing the weight of plastic materials, enabling an average annual reduction of more than 10% in plastic usage.
© The Asia Business Daily(www.asiae.co.kr). All rights reserved.
