Mokey Dumpling Co

It started with a craving. 一切始於一個執念。

I'm Chen, a cooking enthusiast and Instagram creator, followed by 67K food lovers. In late 2025, while working part-time at a sourdough bakery in Mountain View, I became obsessed with dumplings. 
我是老陳，一個熱愛烹飪的美食博主，在 Instagram 上擁有 6.7 萬粉絲。2025 年底，當我在 Mountain View 的一家酸種麵包店兼職時，我突然癡迷上了餃子。

I dove deep. Watching videos, reading papers, testing flours. I wanted a wrapper with real chew. A filling that actually pops with juice. I learned how to work scallion-ginger water into pork the traditional way — the way that builds flavor from the inside out. 
我深入專研。看視頻、查論文、反覆測試不同的麵粉。我想要真正勁道的餃子皮，想要一口咬下去會爆汁的肉餡。我學習如何用傳統手法將蔥薑水一點點打進豬肉裡——讓鮮香味溢出來。

Batch after batch, I kept refining. Friends tried them. Then friends of friends. The feedback was clear: people really loved the chewy skin and juicy fillings. 
我不斷改進配方。朋友們試吃，接著是朋友的朋友們試吃。評價都出奇地一致：大家都都特別喜歡Q彈和爆汁的内餡。

I started selling at fb marketplace. 1,000+ dumplings in the first month. Then I posted on Chinese forum. In just two months, another 6,000+ dumplings — with every post selling out 3–4 weeks of orders. 
我開始在 Facebook Marketplace 上賣，第一個月就賣出了 1,000 多個餃子。隨後，我在小紅書上post兩篇小作文。短短兩個月內，又售出了 6,000 多個——每次一發帖，都會把 3 到 4 週的訂單搶空。巨多回頭客。

That’s when it became clear: this wasn’t just a side project... So in May 2026, I quit the bakery job. Now I do this full-time. 
那一刻我清楚地意識到：這不再僅僅是一個副業。於是，在 5 月，我辭去了麵包店的工作。現在，我全身心地全職做餃子。

Today, every batch is still made with the same goal: a wrapper with bite, and a filling that stays juicy — even after freezing. 
時至今日，我們製作每一批餃子的初心依然如一： 勁道的餃子皮，以及即使經過冷凍也依然鮮嫩多汁的餡料。

If you’re here, you’re probably someone who cares about food the same way I do. 
如果你看到了這裡，相信你一定和我一樣，對美食有著自己的要求。

Welcome to Mokey Dumpling.

I’m glad you found us, and I hope you enjoy our dumplings 🙂

-Chen 老陳, Mokey Dumpling 蒙奇餃子