Trader Joe’s Rants & Raves (mostly raves, a few rants)

NEW ITEM

Trader Joe’s Hane Style Beef Gyoza, frozen dumplings

Hane-style gyoza (known in Japan as hanetsuki gyoza, or “winged gyoza”) is a popular style of Japanese pan-fried dumpling distinguished by a golden, lacy, crispy starch “wing” or “skirt” that connects the individual gyoza together

Trader Joe’s has come out with these NEW frozen dumplings which try to replicate this way of making them with that crispy bottom skirt. The cooking method with these is “pan steaming” them. (So: no nuking, and no air fryers.)

If you are one of those who love trying out all of Trader Joe’s frozen dumpling options, you will want to try these new ones. From what I gather online, these have already become a Viral TJ’s item.

Are they worthy of the hype? So let’s start with, yes I did think these were pretty tasty. The lacy skirt thing may not turn out as pretty as home made (see below). Oh and by the way, I could never find them in stock in the frozen dumpling section, but I asked my TJ’s front desk if they had any. and he said they had them and got me some, so if you don’t see them, ask the front desk 😉

First, if you are new to this bottom skirt dumpling thing, I suggest taking a look at the link below to see what The Real Thing looks like, made from scratch. So you can get an idea how this technique can come out with dumplings. Plus you can learn how to make them with any dumplings. Lisa Lin clearly knows what she’s doing, as hers look fantastic. Check our her site and watch her video on how to really make those lacy bottom skirts.

https://healthynibblesandbits.com/dumpling-skirt-dumpling-lace

Naturally Trader Joe’s Hane Style gyoza don’t look quite as good as hers, however the bottoms of mine did get a bit of that lacy bottom and did get crispy on the bottom. Here you can see a few when I made them the first time, and btw I forgot to separate them a half inch apart as per the instructions (D’oh)!

This was my first try making these new gyoza. From what I understand how good these come out totally depends on your technique cooking them. I read online people say follow the instructions on the package to the letter.

Tip: You definitely want to use a good non-stick pan (or a good cast iron pan which I used). I watched one video of guy who made these and could not get them out of his old, worn out non stick pan. They are not called “pot stickers” (gou tié) for nothing. (The Chinese word, guotié became gyoza in Japanese.)

This beef filling here is a bit different from the typical pork or chicken filling. These are made with ground beef, onions, scallions, vermicelli, a little shitake and other things. It was pretty tasty. These make a nice change with their their own unique beefy Japanese flavor. Personally I do love my pork/chive dumplings though.

When I made these I found the wrappers a little bit too thin and soft and not chewy enough but maybe that could be a bit with my cooking. I have to experiment the next time I make them again to find the best cooking technique, which might mean adding a hair less water (they say “add two ounces water”). I just eyeballed the amount. Also my (rather extensive) dumpling cooking experience tells me one should add a bit of oil to the pan first.

They could be eaten without sauce but you still might want to eat these with your favorite sauce and/or chili crisp. I made a sauce for these myself (soy sauce, vinegar, ginger, scallion….) Trader Joe ‘s bottled sauce options could be Soyaki, or Ponzu, or your whatever your favorite dumpling sauce is.

How to Cook:

1. In a good non-stick or cast iron pan, place six frozen gyoza seam-side up. Optional? add a little oil
2. Pour two ounces water over them. Cover with a lid, turn on medium heat.
3. Let steam for 7 minutes.
4. Remove lid and continue cooking until batter bottom looks lightly browned (approx 2-3 mins).
5. Turn off heat. Let rest for two minutes, then gently loosen with spatula (optional) flip onto a plate; very carefully!
6. Done. Serve with your favorite dipping sauce

TIP: the pan flip isn’t really needed and could be dangerous; you could just flip them over with a spatula onto a plate bottom side up ;

You can get a few tips from Ms Ming PhD if you watch this before making them. Spread them a little bit apart though. I concur about using a bit of oil despite what the package says.

Nutrition: 6 dumplings = 350 calories; Sodium = 710mg

Could be a snack, appetizer or the main part of a meal which is what I did with them with fried rice on the side. These go well with JAPANESE FRIED RICE.

Gyoza with Crispy Lattice Recipe (Hanetsuki Gyoza)

Trader Joe’s HANE STYLE BEEF GYOZA, 12 gyoza, $3.69

TIP: FYI, here’s where I buy the best dumplings in NYC, Shu Jiao Fu Zhou on Grand Street. Viral Place. Sells bags of 50, frozen (pork & chive plus many kinds, all 10/10) https://maps.app.goo.gl/wJUCVN1FgnRJYosW7