Trader Joes Chicken Dumplings Recipe

This crispy, juicy Trader Joes Chicken Dumplings copycat is made with tender ground chicken, fresh ginger, and shredded cabbage, and ready in just 45 minutes. The hero moment arrives when you lift the lid and the remaining water sizzles away, leaving perfectly golden-brown, crunchy bottoms. I love making these from scratch because the filling tastes vibrant and fresh, unlike anything you find in the freezer aisle.

Better Than Takeaway

I used to keep a bag of frozen potstickers in my freezer for emergencies, but once I started making them from scratch, I realized what I was missing. The frozen versions often have a mushy, indistinct filling where the cabbage and chicken blend into a single texture. By making them at home, you get distinct crunches of fresh vegetables and a bouncy, juicy chicken filling that actually tastes like meat.

My first attempt at these was a disaster because I didn’t squeeze the water out of the cabbage, resulting in soggy, falling-apart dumplings. I learned that taking the time to properly prep your vegetables and vigorously mix the meat filling creates that restaurant-quality texture where the dumpling holds its shape and bursts with juice when you bite into it.

Jump to Recipe

Trader Joes Chicken Dumplings Ingredients

• 1 lb Ground chicken (preferably dark meat or thighs for juiciness)
• 2 cups Green cabbage or Napa cabbage, finely shredded
• 1/2 tsp Salt (for wilting cabbage)
• 2 stalks Green onions, finely chopped
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Granulated sugar
• 1/2 tsp Ground white pepper
• 1 tbsp Cornstarch (or tapioca starch)
• 35-40 Round dumpling wrappers (gyoza skins)
• 2 tbsp Neutral oil (vegetable or canola, for frying)
• 1/3 cup Water (for steaming)

How To Make Trader Joes Chicken Dumplings

1. Prep the Cabbage: Toss the finely shredded cabbage with the 1/2 teaspoon of salt in a bowl and let it sit for 10 minutes to draw out moisture. Squeeze the cabbage firmly with your hands or a clean kitchen towel to remove as much excess water as possible, then transfer to a large mixing bowl.
2. Mix the Filling: Add the ground chicken, green onions, ginger, garlic, soy sauce, sesame oil, sugar, white pepper, and cornstarch to the bowl with the cabbage. Mix everything vigorously with your hand or chopsticks in a circular motion for 2-3 minutes until the meat mixture becomes sticky and pale—this ensures a juicy, bouncy texture.
3. Fill the Wrappers: Place a dumpling wrapper in your palm and wet the edges with a little water. Place about 1 tablespoon of filling in the center, fold the wrapper in half, and pinch the edges to seal (you can make pleats if you like, or just seal it into a half-moon shape).
4. Pan-Fry the Bottoms: Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in a single layer (you may need to do this in batches) and cook for 2-3 minutes until the bottoms are golden brown and crispy.
5. Steam the Dumplings: Pour 1/3 cup of water into the hot pan and immediately cover it with a tight-fitting lid to trap the steam. Reduce heat to medium and let them steam for 5-6 minutes until the wrapper skins are translucent and the chicken is cooked through.
6. Crisp and Serve: Remove the lid and let the remaining water evaporate completely. Allow the dumplings to fry for another 1-2 minutes to re-crisp the bottoms, then transfer to a plate and serve immediately.

Recipe Tips

• Don’t skip the mix: Vigorously mixing the chicken filling until it looks like a sticky paste is crucial; it activates the proteins (myosin) so the filling stays together and retains juice instead of crumbling.
• Use water to seal: Store-bought wrappers often have excess flour, so use a wet finger to trace the edge of the wrapper before folding to ensure a tight seal that won’t burst in the pan.
• Keep wrappers covered: Dumpling skins dry out incredibly fast, so keep a damp paper towel over your stack of wrappers while you work to prevent them from cracking.
• Freezing instructions: Flash freeze uncooked dumplings on a baking sheet for an hour before transferring to a bag; you can cook them straight from frozen by adding 2 extra minutes to the steaming time.

What To Serve With Chicken Potstickers

These dumplings need a salty, acidic dipping sauce to cut through the savory filling. I recommend mixing soy sauce with rice vinegar and a drop of chili oil, or serving them alongside a smashed cucumber salad with garlic and sesame. For a full meal, they pair perfectly with simple stir-fried baby bok choy or a bowl of egg drop soup.

How To Store

Leftover cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. To reheat, pan-fry them with a little oil to revive the crispy bottom, as microwaving will make the wrappers soggy/chewy. Uncooked dumplings are best stored in the freezer for up to 2 months.

FAQs

• Can I bake these like the viral TikTok recipe? Yes, you can place these in a baking dish with a sauce (like coconut curry or soy-ginger broth) and bake at 375°F for 20-25 minutes, though they won’t have crispy bottoms.
• Do I have to use chicken thighs? You can use chicken breast, but the filling will be drier; if using breast, add a teaspoon of mayonnaise or extra sesame oil to the mixture to keep it moist.
• Why are my dumplings sticking to the pan? This usually happens if the pan isn’t hot enough before adding oil or if you try to move them before they are fully crisped; wait until they release naturally.
• Can I boil these instead of frying? Absolutely, you can boil them in chicken broth for 4-5 minutes to make a quick wonton-style soup, similar to the Trader Joe’s soup dumpling hack.
• What if I can’t find round wrappers? Square wonton wrappers work fine too; just fold them into triangles or trim the corners with a cookie cutter for the traditional round shape.

Nutrition

• Calories: 45 kcal
• Total Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 15mg
• Sodium: 90mg
• Total Carbohydrate: 5g
• Protein: 3g