Dumplin’ by Aro becomes a favorite
By Debbie L. Sklar
What began as a small farmer’s market experiment in New York has grown into a Southern California food business built around handcrafted dumplings and Asian-inspired chili oils – now appearing at roughly 20 farmer’s markets each week across the region, including the Scripps Ranch Farmer’s Market.
Founded by Henna Chang and her husband Will Chang, Dumplin’ by Aro started with a simple idea: bring the foods they love to eat into a direct-to-community market setting. The business first launched in New York, beginning with small-batch chili oil, garlic crunch and mushroom crunch before expanding into dumplings that quickly became the centerpiece of the brand.
“We started in New York at farmers’ markets a few days a week,” Henna said. “We began with our oils first, and then realized dumplings paired really well with them.”
In 2023, the couple relocated to California, where year-round farmer’s markets allowed them to scale quickly.
“We went from maybe three or four markets a week to about 20 now,” she said.
The company focuses on scratch-made recipes using avocado oil and avoiding seed oils and refined sugars, instead using natural sweeteners like honey and agave. The menu blends Asian-inspired fusion flavors, including Korean BBQ beef, chic-ken and vegetarian options.
One of the most popular items is the Korean BBQ beef dumpling.
“That one always sells out first,” Henna said.
Customers can enjoy freshly cooked dumplings on site or purchase frozen packages to take home. The company also serves noodles topped with garlic crunch oil as an additional option. Pricing typically runs about $12 for six dumplings and $17 for 10, with noodles available for $5.
Dumplin’ by Aro recently joined the Scripps Ranch Farmer’s Market, where it has quickly built a loyal following.
“We already have repeat customers every week,” Henna said. “Some people even come twice in one market day.”
All production is managed in a commercial kitchen in Santa Ana, supporting distribution across Southern California. The company operates with a small team of five to six people, including the founders.
Despite rapid growth, the farmer’s market model remains central due to its flexibility and direct customer connection.
“We like the farmer’s market because we get to meet people and keep overhead low,” Henna said. “But wholesale is definitely our next step.”
Long-term plans include expanding into wholesale and potentially other states, along with growing the frozen product line for home cooking.
On a personal level, Henna, originally from London, is expecting a baby next month, marking a major milestone as the business continues to expand. At 31 and 33, she and Will describe themselves as food lovers who built the business through hands-on experimentation rather than formal culinary training.
“We’re big foodies,” Henna said. “We understand good food because we cook, eat out and pay attention to what we love.”
Dumplin’ by Aro reflects a broader Southern California trend toward globally inspired, high-quality comfort food delivered through farmer’s markets and direct-to-consumer experiences.
Visit Dumplin’ by Aro at the Scripps Ranch Farmers Market, held each Thursday from 3:30 to 7:30 p.m. at 10045 Carroll Canyon Road.