Din Tai Fung maintains a commitment to handcrafting their iconic pork soup dumplings, known for having exactly 18 folds. CEO Aaron Yang emphasizes the delicate nature of making the dumplings, stating that using machines would compromise quality. The chain produces approximately 10,000 handmade dumplings daily across their North American locations. While automation is utilized for certain tasks, such as delivering takeout, it is not employed in the actual dumpling preparation to ensure that quality remains uncompromised.
"We are just very uncompromising about quality. We've seen machines make soup dumplings, and you're definitely sacrificing heavily on the quality."
"The way we make the skins, they're paper thin yet strong enough to hold the soup inside," said Yang.
"In New York, our kitchen is pretty far away from the takeout area. So we actually have a little robot that runs back and forth delivering the finished takeout bags from the kitchen to the front," he said.
"The chain's chiefs say making their iconic pork dumplings, with their precise 18 folds, is delicate work."
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