Mei Mei Dumplings
About
Mei Mei Dumplings makes unconventional dumplings that pair Chinese-American flavors with New England ingredients. The company uses pasture-raised meat from the Northeast, works with small independent family farms and sources about 70 percent of its produce from the region year-round. The name means “little sister” in Mandarin, and the food reflects the Li siblings’ favorite childhood meals growing up as Chinese-American kids in Boston. One customer notes that having the dumplings pre-cooked makes dinner easier.
Chef Irene Li co-founded the business with her siblings in 2012 as a food truck. In 2020 she partnered with Babson MBA graduates Alyssa Lee and Annie Campbell, and the three steered Mei Mei through the pandemic and into making prepared dumplings. In 2023 they opened a Dumpling Factory, Cafe and Classroom that hosts diners, students and private events. The team is proud of its all-female leadership.
What to Know
- Since 2018 Mei Mei has been an “Open Book” company that shares financial information with all staff.
- Mei Mei dumplings are sold at farmers markets in towns including Wayland, Natick, Melrose, Roslindale, Belmont and Somerville.
- Annie Campbell brings a background in manufacturing consulting to the partnership.
- Mei Mei had planned two new restaurant locations in 2020 before the pandemic changed course.
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