Making Trader Joe’s Thai Dumplings at Home
Learn how to recreate Trader Joe’s popular Thai dumplings at home. This guide covers the savory filling blend of chicken, vegetables, and aromatic Thai seasonings, how to fold dumplings, and the best cooking methods for crispy or steamed results.
Contents
To recreate Trader Joe’s Thai dumplings at home, you’ll make a fragrant filling with ground chicken, cabbage, carrots, and classic Thai seasonings like lemongrass, ginger, garlic, and soy sauce, then wrap it in thin round dumpling wrappers and cook by steaming, boiling, or pan-frying. The result is a juicy, aromatic dumpling with a delicate balance of savory, slightly sweet, and herbal notes—very close to the frozen version, but fresher and customizable.
What Are Trader Joe’s Thai Dumplings?
Trader Joe’s Thai dumplings are a popular frozen item: small, pleated dumplings with a pale, semi-translucent wrapper and a savory filling that blends chicken and vegetables with Thai-inspired seasonings. The filling has a soft, slightly crumbly texture and a complex aroma—herbal from lemongrass and cilantro, warm from ginger and garlic, and savory from soy sauce and a touch of sesame oil. They are typically pan-fried or steamed until the wrapper is tender and slightly chewy, with golden crispy edges if fried.
Key Ingredients for the Filling
For the best flavor, use fresh aromatics and a mix of textures. The filling should be moist but not wet, so the dumplings hold together during cooking.
Ground Chicken
Ground chicken is the primary protein, providing a mild, slightly sweet base that absorbs the seasonings well. It is leaner than pork, which keeps the dumplings light. If you prefer, substitute ground turkey (similar texture) or finely chopped shrimp (for a more traditional Thai flavor), but note that shrimp will make the filling firmer and sweeter.
Cabbage and Carrots
Finely shredded green cabbage adds a subtle crunch and mild vegetal sweetness, while carrots contribute color and a gentle earthy sweetness. They also help keep the filling moist during cooking. For a more traditional Thai approach, you can use napa cabbage, which is softer and more delicate, but regular green cabbage works well and is easier to find.
Aromatics: Lemongrass, Ginger, Garlic, Cilantro
These aromatics define the Thai flavor profile:
- Lemongrass: Adds a bright, citrusy, floral note. Use only the tender inner stalk, finely minced, as the outer leaves are tough and woody.
- Ginger: Provides a warm, peppery heat with a slight sweetness. Fresh ginger is essential; dried ground ginger is not a good substitute.
- Garlic: Adds a pungent, savory depth. Use fresh cloves, minced or pressed.
- Cilantro: Contributes a fresh, slightly peppery, citrusy flavor. Use both leaves and tender stems, finely chopped.
If lemongrass is unavailable, you can use a combination of lemon zest and a little fresh lemon juice, but the flavor will be less complex and more acidic. A small amount of lemongrass paste (found in tubes in the produce section) is a convenient substitute.
Liquid Seasonings
A blend of soy sauce, fish sauce, and a touch of sesame oil gives the filling its savory umami and aromatic richness:
- Soy sauce: Adds saltiness and deep savory flavor. Use regular or low-sodium soy sauce; adjust salt accordingly.
- Fish sauce: A pungent, salty condiment made from fermented fish. It adds an essential umami depth that is characteristic of Thai cooking. It can be omitted for a vegetarian version, but the flavor will be less complex.
- Sesame oil: A few drops of toasted sesame oil impart a nutty, toasty aroma. Use sparingly; it is very potent.
Choosing Dumpling Wrappers
Dumpling wrappers are thin sheets of dough made from wheat flour and water, typically round and about 3–4 inches in diameter. They come in various thicknesses; for these dumplings, use the thin “Shanghai-style” or “gyoza” wrappers, which become tender and slightly translucent when cooked. You can find them in the refrigerated or frozen section of Asian grocery stores. If you can’t find round wrappers, square wonton wrappers can be cut into circles using a cookie cutter, but they are often slightly thicker, so the dumplings may be chewier.
How to Make the Filling
Making the filling is simple: combine all ingredients in a bowl and mix until well combined. For the best texture, mix vigorously in one direction for a minute or two; this helps the proteins bind together, resulting in a firmer, juicier filling.
- In a large bowl, combine 1 pound ground chicken, 1 cup finely shredded cabbage, 1/2 cup finely shredded carrot, 2 tablespoons minced lemongrass, 1 tablespoon minced ginger, 3 cloves garlic minced, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and a pinch of white pepper.
- Mix with your hands or a spoon until the mixture is sticky and well combined. Cover and refrigerate for at least 30 minutes to let flavors meld.
Folding the Dumplings
Folding dumplings takes a little practice, but the technique is straightforward. You can simply fold the wrapper over the filling to form a half-moon and press the edges to seal, or create pleats for a more traditional look.
- Place about 1 teaspoon of filling in the center of a wrapper. Do not overfill, or the dumplings may burst during cooking.
- Dip your finger in water and moisten the edge of the wrapper.
- Fold the wrapper in half, enclosing the filling, and press the edges together to seal. For pleats: starting at one end, make small folds along the edge, pressing each fold against the back of the wrapper. Repeat on the other side, or simply press to seal without pleats.
- Place finished dumplings on a parchment-lined tray and cover with a damp towel to prevent drying while you work.
Cooking Methods
Trader Joe’s Thai dumplings are usually pan-fried or steamed. Here are three common methods:
| Cooking Method | Texture | How to Cook |
|---|---|---|
| Pan-fry (potsticker style) | Crispy bottom, tender top | Heat 1 Tbsp oil in a nonstick skillet over medium. Add dumplings in a single layer, flat side down. Cook 2–3 minutes until bottoms are golden. Add 1/4 cup water, cover, and steam 5–6 minutes until water evaporates. Uncover and cook 1 more minute to crisp bottoms. |
| Steam | Soft, tender wrapper | Line a steamer basket with cabbage leaves or parchment. Arrange dumplings without touching. Steam over boiling water for 8–10 minutes. |
| Boil | Soft, slightly chewy | Bring a pot of water to a boil. Add dumplings and stir gently to prevent sticking. Cook 4–5 minutes until they float and the filling is cooked through. |
For a quick and easy version, you can air-fry the dumplings: brush with oil and cook at 375°F (190°C) for 8–10 minutes, shaking halfway.
Serving and Dipping Sauce
Thai dumplings are traditionally served with a sweet and tangy dipping sauce. A simple sauce combines soy sauce, rice vinegar, a little sugar, and a splash of lime juice or fish sauce. For a spicier kick, add a finely chopped Thai chili or a few drops of chili oil. You can also use sweet chili sauce or a mixture of soy sauce and sesame oil.
Storage and Make-Ahead
Uncooked dumplings can be frozen on a tray until solid, then transferred to a zip-top bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time. Cooked dumplings keep in the refrigerator for 3–4 days and can be reheated by steaming or pan-frying.