Trader Joe’s Chicken Gyoza Recipe

This crispy, juicy Trader Joes Chicken Gyoza copycat is made with ground chicken, fresh ginger, and tender cabbage, ready in about 45 minutes. The best part is the moment the water evaporates from the pan, leaving behind a golden, sizzling skirt that frozen dumplings just can’t match. I started making these from scratch when I wanted that authentic restaurant texture without the freezer burn.

Better Than Takeaway

I used to keep a bag of the frozen Trader Joe’s potstickers in my freezer at all times for emergency dinners. But once I realized how simple the filling actually is—just chicken, cabbage, and a few aromatics—I tried making them fresh. The difference was immediate: the wrappers were stretchier and chewier, and the filling had a vibrant ginger kick that the frozen version had lost over time.

My biggest mistake early on was not squeezing the water out of the cabbage, which made the dumplings soggy and impossible to crisp up. Now, I always salt and squeeze the vegetables first. It ensures that distinct separation between the juicy meat and the crispy bottom that makes these gyoza addictive.

Jump to Recipe

Trader Joes Chicken Gyoza Ingredients

• For the Filling:
• 1 lb ground chicken (preferably dark meat for juiciness)
• 2 cups Napa cabbage, finely minced
• 2 green onions, thinly sliced
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/2 tsp salt (for the cabbage)
• For the Wrappers & Cooking:
• 1 package round gyoza or dumpling wrappers (about 40-50 count)
• 2 tbsp vegetable oil (for frying)
• 1/3 cup water (for steaming)
• For the Dipping Sauce (Copycat Style):
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• Pinch of red pepper flakes (optional)

How To Make Trader Joes Chicken Gyoza

1. Prep the Cabbage: Toss the minced cabbage with 1/2 teaspoon of salt in a bowl and let it sit for 10 minutes. Using your hands or a cheesecloth, squeeze out as much excess water as possible. This step prevents soggy dumplings.
2. Mix the Filling: In a large bowl, combine the ground chicken, squeezed cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and white pepper. Mix vigorously with your hand or a spoon until the mixture becomes sticky and pale, which helps the filling hold together.
3. Fill the Wrappers: Place a wrapper in your palm and wet the edges with a little water. Place 1 teaspoon of filling in the center. Fold the wrapper in half over the filling, pinching the center together. Pleat the front side of the wrapper 3-4 times towards the center, pressing it against the flat back side to seal. Repeat with remaining ingredients.
4. Sear the Bottoms: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in a single layer (flat side down) and cook for 2-3 minutes until the bottoms are golden brown.
5. Steam the Dumplings: Pour 1/3 cup of water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium and let them steam for 5-6 minutes until the wrappers are translucent and the chicken is cooked through.
6. Crisp and Serve: Remove the lid and let the remaining water evaporate. Drizzle a tiny bit more oil if needed and cook for another 1-2 minutes to re-crisp the bottoms. Serve hot with dipping sauce.

Recipe Tips

• Don’t skip the squeeze: Removing water from the cabbage is the single most important step for concentrated flavor and a tight filling.
• Freeze for later: To mimic the Trader Joe’s bag, place raw, folded gyoza on a baking sheet in the freezer for one hour. Once solid, transfer them to a zip-top bag. Cook directly from frozen, adding 2 extra minutes to the steaming time.
• The pleating hack: If pleating is too difficult, simply fold the wrapper in half and press the edges firmly to seal. They will taste exactly the same, even if they look less traditional.
• Sauce balance: The Trader Joe’s Gyoza Dipping Sauce is quite sweet. My homemade version is more balanced, but you can add a pinch of sugar if you prefer that store-bought profile.

What To Serve With Chicken Gyoza

These dumplings make a fantastic main course when paired with a quick cucumber salad dressed in sesame oil and vinegar. The cool crunch of the cucumber cuts through the savory richness of the fried dough. For a heartier meal, serve them alongside stir-fried garlic green beans or a simple egg drop soup.

How To Store

Cooked gyoza can be stored in the refrigerator for up to 3 days. Reheat them in a pan with a little oil to revive the crispy bottoms; microwaving will make them soft and rubbery. Uncooked gyoza should be frozen immediately, as the moisture from the filling will make the raw wrappers soggy if left in the fridge.

FAQs

• Can I bake these instead of frying?
  No, baking dries out the wrappers and makes them tough. The steam-fry method is essential for that signature chewy-crisp texture.
• What kind of chicken should I use?
  Ground chicken thigh is best because it has enough fat to keep the filling juicy. Ground chicken breast can be dry, so adding a little extra sesame oil helps.
• Why are my wrappers falling apart?
  You may have used too much water when steaming, or the pan wasn’t hot enough. Make sure the water evaporates completely before trying to move them.
• Is this gluten-free?
  Standard gyoza wrappers are made with wheat flour. You would need to buy specific gluten-free rice flour wrappers to make this gluten-free.
• Can I use prepared coleslaw mix?
  Yes, you can finely chop a bag of coleslaw mix to save time on prepping the cabbage. Just be sure to pick out any large chunks of carrot.

Nutrition

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 680mg
• Total Carbohydrate: 28g
• Protein: 18g