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Before the pandemic, Nom Wah Tea Parlor had two-hour wait times and lines out the door. But come 2020, on its 100th anniversary, the oldest dim sum restaurant in NYC's Chinatown temporarily closed and lost 80% of its business. To survive the pandemic, the team had to get creative. They pivoted to making and delivering frozen dumplings. Today, chefs make 20,000 dumplings a week that are frozen for delivery or pickup or served fresh for takeout. Business Insider visited the historic dumpling spot to see how these pivots have helped save Nom Wah.

Editor's note: At 0:57, the orange chicken is labeled incorrectly. The dish on the far left is chicken feet.

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How This NYC Restaurant Makes 20,000 Dumplings A Week