Trader Joes Chicken Soup Dumplings Recipe

This savory, broth-filled Trader Joes Chicken Soup Dumplings is made with ground chicken, gelatinized stock, and fresh ginger, and ready in 2 hours. The best part is biting carefully into the tender wrapper and catching the flood of hot, savory broth. I love making these on weekends when I have time to enjoy the folding process.

Better Than Takeaway

I used to be intimidated by the idea of putting soup inside a dumpling wrapper, assuming it required industrial machinery. My first attempt resulted in leaks because I rolled the edges too thin and didn’t seal the pleats tightly enough against the steam.

Once I realized the secret is simply using gelatinized broth that melts upon steaming, the process became much more approachable. It takes patience, but the result is fresher, hotter, and far more flavorful than the frozen version from the store.

Jump to Recipe

Trader Joes Chicken Soup Dumplings Ingredients

For the Soup Jelly:

• 1 cup chicken broth (unsalted preferred)
• 1 packet (2.5 tsp) unflavored gelatin powder
• 1 tsp soy sauce
• 2 slices fresh ginger

For the Filling:

• 1/2 lb ground chicken
• 2 green onions, finely chopped
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp Shaoxing wine (or dry sherry)
• 1/2 tsp sugar
• 1/4 tsp white pepper

For the Dough:

• 1 1/2 cups all-purpose flour
• 1/2 cup boiling water
• 1/4 cup cold water

How To Make Trader Joes Chicken Soup Dumplings

1. Prepare Aspic: Bloom the gelatin in 1/4 cup cool broth for 5 minutes, then whisk it into the remaining hot broth with soy sauce and ginger slices; refrigerate until solid (about 1 hour).
2. Make Dough: Mix flour and boiling water in a bowl, then add cold water to form a rough ball; knead for 8 minutes until smooth and let rest covered for 30 minutes.
3. Mix Filling: Combine ground chicken, green onions, grated ginger, soy sauce, sesame oil, wine, sugar, and pepper in a bowl; whisk vigorously in one direction until the mixture becomes sticky.
4. Incorporate Jelly: Remove ginger slices from the set soup jelly, chop the jelly into tiny cubes, and gently fold them into the chicken mixture so they are evenly distributed.
5. Roll Wrappers: Divide the resting dough into 20 small pieces, rolling each into a 3-inch circle with the edges slightly thinner than the center.
6. Shape Dumplings: Place a spoonful of filling in the center of a wrapper, pleat the edges in a circle, and twist the top to seal completely.
7. Steam Dumplings: Line a steamer basket with parchment paper (poke holes for steam) or cabbage leaves; steam dumplings over boiling water for 8-10 minutes.

Recipe Tips

• Gelatin bloom: Ensure the gelatin powder is fully hydrated before heating it with the broth, otherwise the soup may not set properly for filling.
• Pleating seal: Pinch the top of the dumpling very tightly; if there is even a tiny hole, the steam will escape and the soup inside will dry out.
• Dough hydration: The hot water dough method creates a softer, chewier wrapper that holds up better to the moist filling than standard store-bought wonton skins.
• Keep covered: Always keep your dough and unrolled wrappers under a damp towel while working to prevent them from drying out and cracking.

What To Serve With Trader Joes Chicken Soup Dumplings

Serve these dumplings with a classic dipping sauce made of Chinese black vinegar and thin strips of fresh ginger to cut through the richness. For a complete meal, pair them with a smashed cucumber salad seasoned with garlic and chili oil, or a side of steamed bok choy.

How To Store

Freeze uncooked dumplings on a baking sheet until solid, then transfer them to an airtight bag for up to 2 months. You can steam them directly from frozen by adding 2-3 extra minutes to the cook time; do not refrigerate raw dumplings as the dough will get soggy.

FAQs

• Can I use store-bought wrappers? Yes, but look for round dumpling wrappers rather than square wonton skins, and wet the edges thoroughly to ensure a tight seal.
• Why did my dumplings leak? Leaking usually happens if the wrapper is too thin at the bottom or if the top seal wasn’t pinched tight enough before steaming.
• Can I use agar agar instead of gelatin? Gelatin is recommended because it melts back into liquid at a lower temperature, creating a better mouthfeel for the soup.
• What kind of chicken should I use? Ground chicken thigh is best because it has more fat than breast meat, keeping the filling tender and juicy.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 680mg
• Total Carbohydrate: 35g
• Protein: 18g