The softest variety of tofu is not “soft tofu”. Actually that would be the tofu called “silken”, whose texture is even softer. The texture of Silken is almost like a firm pudding, extra silky and velvety texture, with a very delicate and pure soy flavor. Tofu lovers prize it.
TJ’s says: “…(Silken Tofu) can be enjoyed hot or cold, mixed into sauces, and even blended into smoothies. From the simple (lightly boiled, topped with Crunchy Chili Onion, and enjoyed by the spoonful) to the slightly more involved (mixed with Turmeric and Nutritional Yeast and fried like scrambled eggs), Trader Joe’s Organic Silken Tofu is a versatile, velvety-textured addition to your culinary toolbox.”
Here’s my honest review.
Trader Joe’s new SILKEN TOFU is an excellent addition to all the varieties of tofu they sell. Surprisingly Trader Joe’s Organic Silken Tofu even got approval from our resident tofu expert, my (Japanese/Korean) wife who I asked to taste it. She kind of surprised me giving Trader Joe’s silken tofu a big thumbs up. She told me it was very goof tofu, and trust me she is as tough as it gets when it comes to tofu, or frankly anything else from Trader Joe’s. She even assumed it was “made in Japan” and told me to check the package carefully to see if it said that. It doesn’, so it must be made here in the U.S. by some very good tofu manufacturer for Trader Joe’s.
Tofu texture is really based on how much water is squeezed out while making it. Silken tofu is the absolutely softest variety of tofu, It is pudding-like, very soft and delicate tasting, tasting of the soy beans used. It’s terrific for using in soups and stews or enjoyed just as is. If you ever had Korean “Soon Dubu” that’s the kind of tofu used in many Korean tofu stews (jigae).
We found this delicious eaten simply. You can just take a piece and put it on a plate and drizzle it with a little soy sauce, Ponzu sauce, and/or a drizzle of chili crisp. Great like this to eat chilled especially on a hot summer day.
The silken tofu can be used in some recipes that call for the soft tofu, for example Korean Soondubu Jigae. You can mix it into scrambled eggs for adding even more protein.
The tofu (16 oz net) comes in two pieces in the box. It’s a little hard to get out without breaking it, so do that carefully. I cut the plastic wrapper and tipped it onto a plate, shaking the box a bit to get it out.
I think one of the halves makes a nice portion for one, so think two nice servings per box unless you are using it as an ingredient. Though TJ’s mentions boiling it, you don’t have to. Tofu is already cooked in the manufacturing process. You can just put this silken tofu on a plate and pour some sauce over it and maybe add some chopped scallions and enjoy it. We love it cold for a summer dish.
I’ve never made a smoothie with it but as Trader Joe’s suggests, that is not a bad idea at all. Good way to get a lot of protein. Based on the Nutrition info one 3 oz serving has 4g Protein, with five servings in the package according to the label. Therefore 15 g protein in total.
TJ’s website lists the price as $2.49/16 Oz. Before I knew that I bought it at one TJ’s I go to where they had the prices as $3.49 (wrong). When I saw the website price I asked the Captain at that store to double check the price and they admitted they wrote it up wrong. They corrected the incorrect price, finally. It’s $2.49
TIP: it’s a bit hard to get out of the plastic package so if you want it in a big piece, do it carefully and gently. I run a knife around the edge to try to loosen it and put it upside down on a plate.
Here are just a few of the New Items that Trader Joe’s has recently released, circa Spring 2025. Some of them I’ve already tried, some I hope to try in the near future.
Which of these sound good or most interesting to you? Which would you want to try first!? Me, I’m thinking that those two new cans of tinned fish could be very promising finds for those of us into #tinnedfish….
These are a good new addition to all of the many wonderful snacks that Trader Joe’s sells. If you like things that are a little Spicy you may love these new rice crackers. These are a little similar to those rice cracker snacks called Rice Cracker Medley. These however have a bit of spice added to them along with the sweet.
These are made from RICE so naturally Gluten Free. Theses don’t have a laundry list of chemical names in the ingredients either, it looks pretty simple.
As a fan in general of “spicy”, albeit not crazy spicy, I found these Just Right in the heat department as the spiciness is counterbalanced by the slight sweetness of the crackers. There are about four or five different shapes. I found they are a really good match with a little cheese.
We found these to be ever so slightly addictive! The two of us could not keep our hand off the package.
NEW ITEM: Trader Joe’s frozen OKONOMIYAKI, a Japanese Savory Vegetable Pancake with a sweet and savory sauce and dried bonito flakes
Product of Japan
What is OKONOMIYAKI you ask? Okonomiyaki is a kind of savory pancake, which almost everyone in Japan loves. They are eaten all over… at home, at restaurants (see picture) and from street vendors. They are really popular, and they’re delicious.
(note: Just to be clear this is Hiroshima style Okonomiyaki which has noodles. Someone from Osaka would get into a fight over this and Osaka vs. Hiroshima style, like New York Pizza vs Deep Dish pizza.)
These pancakes have chopped cabbage and a few other veggies mixed into batter with flour and eggs, like a pancake batter but savory. This is poured onto a grill and cooked. These will usually have some kind of protein element added as well, such as thinly sliced pork belly or squid or shrimp. But they can have just about anything in it as its very name states. “OKONOMI” in Japanese means something like “however you want”, or as you like it.
Trader Joe’s says: “Directly translated, Okonomiyaki is derived from two words, yaki (meaning “grilled”) and okonomi (meaning “as you like it”), a testament to its customizable nature. In Japan and in Japanese-inspired street food scenes across the globe, these savory pancakes can be made with a wide variety of ingredients, including different veggies, proteins, and cheeses, and topped with everything from mayo to seaweed to dried, shaved fish flakes. For Trader Joe’s Okonomiyaki, our supplier in Japan has opted for a relatively simple, yet sublimely satisfying combination of cabbage, yam, and green onion held together in an eggy batter. When prepped at home, it takes on a crisp texture on the outside and a light and creamy texture on the inside. And if that wasn’t enough, they’ve also included a packet of sweet and savory okonomi sauce and delicate tuna flakes so that you can enjoy your Okonomiyaki, appropriately enough exactly as you like it. ” – Trader Joe’s
(what it looks like just out of the package)(here’s what mine looked like all done – the yellow bit is an egg I added)
So I saw that Trader Joe’s came out with a frozen OKONOMIYAKI. Frankly I had my doubts that a Trader Joe’s version would be any good. My wife (Japanese) was especially skeptical. But guess what? We were both pleasantly surprised at how tasty these actually are. These are good! They are made for Trader Joe’s in Japan. This one is a simple basic version that has chopped cabbage, scallions, Japanese yam, and other items. My one gripe is the Okonomi sauce they give you could be a bit better (the best being OTAFUKU brand). This sauce is just OK. If you have Worstershire sauce, I would add a bit of that.
Word seems to be getting out about these too, with the internet saying this is a Good New Item. Its going a bit viral.
For five bucks, this is well worth trying. One could be a snack for two people. But better one each!
These as we’ve said, can be added to, as you recall these are “however you like it?” You can learn how to customize these. To start with for example we just said to each other lets add an egg (scrambled) when it was almost finished cooking and that improved it quite a bit. I suggest at a minimum think about adding an egg if you want.
As Trader Joe’s says, these are a very simple basic version of something you may learn to customize with other things. You can add things to put on top like some grilled pork belly (very typical), cooked bacon or other grilled pork, grilled shrimp, squid (typical), chicken or tofu for that matter. (Hmm, I think these might work with sliced up grilled Teriyaki Chicken Meatballs? I think those might match well with this Okonomiyaki.)
Believe it or not these pancakes are terrific when you add cheese and get the cheese melted all over. Grate up cheddar and when you are finishing the bottom, put it on top and cover till the bottom side is done.
But even just as is this fairly basic version that Trader Joe’s gives you is fairly tasty. In the package you will find a cooked frozen pancake plus two little side packages. One is the sauce you will put drizzle all over it and the other has the yummy dried bonito (tuna) flakes, known as katsuobushi, which are a linchpin of Japanese cooking. Most people in Japan drizzle Kewpie mayo on it too so if you have that great, if not you can add a bit of sweetener to some mayo and spread that on.
TIP: you can add other toppings. If you have TJ’s FURIKAKE flakes, sprinkle a bit on top. Pickled red ginger (benishoga) is a typical thing many Japanese add.
This version from TJ is more or less a basic vegetarian Okonomiyaki (not counting the dried tuna flakes which you add as a topping)
HOW TO COOK Trader Joe’s Okonomiyaki: Open it up and take the sauce packet and put it in a dish of warm water to defrost. The package instruction says to nuke the pancake first a minute or two to defrost it, then grill it in a pan. (TIP If you do the defrost stop there. I strongly suggest you DO NOT COOK this by microwaving it. The pancake should get pan fried for correct crispy outer texture)
TIP: I skipped nuking altogether. I just let it left it on the counter for about 20 minutes to defrost and that worked fine. Then tossed it into a hot cast iron pan
Pan fry the pancake with a little oil or butter on low-medium heat until it looks GDB on the bottom and gets a bit of crispiness. Flip and let the other side finish.
OPTIONAL, of course but i think adding an egg makes this way better and a bit more of a meal. I removed the pancake from the pan to a plate, then tossed in an egg with a little butter, scrambled it and put the pancake back on top of it and cooked it for about a minute. Or just do a sunnyside up egg and put that on top before you dress it with your sauce.
When the pancake is golden brown and delicious, plate it, then dress it. Cut the corner of the sauce package and drizzle the Okonomiyaki savory sauce on all over it, in lines, then top that with the whole package of dried bonito flakes (katsuobushi, which are an Umami bomb). Another option you can add is a drizzle of mayonaisse, especially Kewpie which is sweeter than our mayo. Pickled shredded ginger (benishoga). Nori flakes…
Also it has great pictures of what the real McCoy looks like!
It just so happened that right after i wrote this post, there was a Japanese street fair festival nearby that I passed which had a vendor selling Okonomiyaki and it had the longest line of people waiting to buy it (sticker shock, they were 12 bucks!) I took a few pictures to share.
(NOTE: I’ve read that these have gone VIRAL and can now be hard to find!!!)
“A fish shaped waffle filled with a delicate custard cream, often sold as a street food in Japan”
TAI – red snapper, considered good luck. YAKI – grilled.
Taiyaki are sweet waffles shaped like fish and are hugely popular in Japan. They are always sold at street festivals where you will find taiyaki vendors like this guy making some.
They make them by pouring batter into iron molds shaped like fish. Cooked until they are golden brown, they get something in the middle then are flipped over. They come out golden brown with bit of a crunchy texture outside while Inside the taiyaki, there’s a sweet filling. Usually its ANKO (sweet red bean paste).
Here in Trader Joe’s Mini Taiyaki you find a yummy custard cream in the center.
Here’s what they look like.
As you can see they are pretty cute. And you know Japanese love CUTE (“Kawaii”) things. Trader Joe’s mini taiyaki are a little mini version of the typical Taiyaki which are usually much bigger. 4 times the size? Each of these TJ mini taiyaki is maybe a bite or two.
“Brought to us by an esteemed manufacturer in Japan, these bite-sized, perfectly pisciform Taiyaki are as much a feast for the eyes as they are a pleasure on the palate. Every bite starts with the crisp edge of the wonderfully waffle-y exterior, which quickly gives way to the luxurious consistency of the cool custard cream within.”
To make these Trader Joe’s says bake these in the oven or in an air fryer. They also say you can microwave these but I suggest you don’t, as they won’t get crispy which they need to be to really be enjoyed properly.
I didn’t do either of these. I just cooked them in a pan on the stovetop which works fine and is easy.
I just took a few of them out of the package, and let them sit for 10 minutes or so to defrost a bit. Then I put them in a hot cast iron pan (or use a non stick pan). Let them cook on one side until they get a lightly golden brown in color or when they look nice and crispy, and then flip them once or twice. It took about 6-7 minutes per side, so around 12-15 minutes total to cook them in a pan.
So how do Trader Joe’s TAIYAKI taste? These mini taiyaki are really YUMMY!
Even my (Japanese) wife approved of these and thought Trader Joe’s did a pretty good job with these. We were pleasantly surprised at how good they are. The only thing she said is she wished they gave you two kinds of filling in the bag, some with custard but she wanted some with “anko”, the most traditional filling.
Still the custard filling inside these is very good and satisfying for a sweet treat.
Trader Joe’s new MINI TAIYAKI are quite tasty and worth trying especially if you like Japanese treats. A package is $4.99. It’s not very big, a bit less than 8 ounces. There are just about 8 or 9 of these little fishes inside. Some people are saying save yourself a trip and “buy two”.
Trader Joe’s “Pineapple and Teriyaki Chicken Meatballs”
I previously tried, and gave a good review, to the regular Trader Joe’s “Chicken Meatballs”. Those original chicken meatballs seem to me to be quite a popular Trader Joe’s item. So popular that often I even find these were sold out.
Both the original version and this new Pineapple Teriyaki version of the meatballs, come already cooked and are sold in the refrigerated case. I have bought the regular chicken meatballs pretty often as I find they are a really handy item to have in the fridge. You can use these meatballs to come up with a meal, fast and easy, so are very handy. Plus as they are vacuum sealed, these can last quite some time in the fridge unopened, easily a week or more.
I am guessing the original flavor meatballs were so popular item that Trader Joe’s decided to come out with another flavor. Which are these new ones, the Pineapple Teriyaki Chicken Meatballs.
If you are a fan of the original ones, you will probably like this new version as much as those. Maybe even more. Both are made from “all natural, minimally processed chicken with no artificial ingredients“. The Ingredients include: chicken, dried pineapple, tamari, mirin, sea salt, sugar, vinegar, pineapple juice, pepper, ginger, garlic, rosemary….
Here’s what Trader Joe’s says about the new Pineapple Teriyaki version (link)
“… Now available in our refrigerated cases on an everyday basis, Trader Joe’s Pineapple Teriyaki Chicken Meatballs are made with all-natural ground chicken, are certified gluten free, and arrive fully cooked, so that all you have to do is heat them up in the oven, microwave, or air fryer, then serve. On their own, they make a great savory snack or appetizer (especially when paired with something tangy to dip them in). They’re also awesome when tossed with your favorite noodles (we’re particularly partial to our Squiggly Noodles), and make a mean meatball sub with our Sandwich Rolls, too.”
So how do the new meatballs compare to the original version? Well, here’s my honest review.
I liked the original ones and I like these too. I find the new Teriyaki version quite good. Possibly even a little better than the original meatballs? These have little more flavor, just a touch (not much) of sweetness and are softer. I did not find the added flavors too strong, these are the subtle side. The pineapple and teriyaki flavors don’t overpower things. They taste just slightly sweet. Texture wise I think these are a bit softer than the original meatballs, due to the added ingredients, dried pineapple and pineapple juice. I found the original meatballs could get a little rubbery as they have just meat with nothing else. Also there seems to be a few grill marks on these as if they were perhaps grilled?
Meatballs in an Asian Stir Fry with Broccoli and Peppers
Like the original meatballs, I think the best methods to cook these would be either stove top, baked in the oven, or in an air fryer. All which will give them a little browning which helps these. I don’t think these meatballs will be as good simply heated in the microwave as they won’t get browned.
To try these new meatballs, I thought I would use them first in an Asian style STIR FRY with vegetables (see above).
For my stir fry, I sliced the meatballs into about thirds. I got them browned up by stir frying them in a wok with a tablespoon of oil. After about two minutes like that, I tossed in my cut up veggies, red peppers and broccoli then continued to stir fry everything. When it all looked just done in maybe 4 minutes, I added in a basic Asian sauce*.
The dish turned out quite good. We served it with rice.
Another time, I grilled these sliced in half, up in a pan in olive oil along with yellow peppers and a lot of fresh garlic. Very yummy.
You can try pairing the grilled meatballs with a variety of sauces. For example Trader Joe’s new Korean Yangnyeom sauce would match well as its savory, a little sweet and slightly spicy. So many other choices to consider for sauces. SWEET CHILI sauce for one?
If you want to go “full Hawaiian” I could see using these to come up with some kind of dish in that vein, grilling these with some pineapple cubes (fresh or frozen) and for a sauce additional Teriyaki (soy sauce, sugar and a pinch of vinegar.) Add a little cornstarch slurry to thicken the sauce.
Too complicated? OK, a even easier, simple Terikayi sauce recipe: soy sauce, brown/dark sugar, a splash of lemon (or vinegar) for tartness, a pinch of cornstarch (or even flour if you stir it in smoothly) Simmer for 3-4 minutes.
If that’s still too complicated, use TJ’s SOYAKI! I saw someone on TikTok just dump a package of the meatballs plus a jar of that in a pot. Not what I would do but they said, “good”
I think these meatballs would be a great addition as TJ’s suggest for a dish made with their SQUIGGLY NOODLES.
I didnt try the combo yet but think these might match well with Trader Joe’s new Japanese item, OKONOMIYAKI. Slice them and get them nice and grilled to serve with them.
A package of Pineapple Teriyaki chicken meatballs is $4.29 (12 oz). That’s 30 cents more than the regular chicken meatballs which are $3.99.
Six meatballs are stated to have 160 calories, and 13g of protein
Day 59 is for this EASY 3 ingredient teriyaki pineapple chicken meatball skewer dinner! Ingredients: ✨Costco teriyaki pineapple chicken meatballs ✨Costco Mini bell peppers ✨Trader Joe’s frozen fried rice Directions: ✨Heat your skillet to medium heat. ✨Add in peppers – cook a few minutes. ✨Add in meat balls – cook for 6 minutes or until til brown. ✨Microwave one cup of rice for 2 minutes. That’s it! Serve and enjoy! #foodtiktok#3ingredientsrecipes#easyrecipe
“…while it is indeed incredibly delicious on some crispy-fried chicken, that’s just the beginning, as far as we’re concerned. We recommend trying it on everything from roasted veggies to grilled short ribs, air-fried salmon, shrimp tacos, and omelettes. Frankly, we’ll even use it as a dip for French fries… or as sauce on a homemade Pizza topped with Pepper Jack Cheese, Spicy Chicken Nuggets, and cilantro or green onions (trust us on this one—it’s delicious.)”
This new sauce is getting a lot of notice all over the internet. I was familiar with this Korean sauce as a family member made a homemade one, so got the new Trader Joe’s one to try out and review.
I like it. It has sugar, soy sauce, red miso, molasses, ginger, rice vinegar, red pepper and sesame oil. Very tasty. While not quite as good as homemade versions of the sauce that I’ve tasted, this commercial version is still quite tasty.
It’s a dark sauce which is a bit thick and it’s just loaded with umami. It had a slight spicy back note but it’s not crazy spicy. This will be great on lots of things. Certainly most any Asian dish, especially noodles. Especially SQUIGGLY NOODLES plus all the things they list: chicken, salmon, and other fish, shrimp, omelettes. I want to try the pizza idea they mention with chicken and pepper jack cheese….!
“Made for us by an expert supplier in Vietnam, each box contains eight miniature, clamshell-style Bao laden with a well-seasoned shrimp patty, as well as a sweet and sticky lemongrass, lime, and chili sauce for dipping.”
There are a fairly New Item in the Asian frozen section at Trader Joe’s that they introduced a short while back. These are “mini bao”, soft and fluffy bao buns with a shrimp patty inside, that comes with a some dipping sauce. They’re a product of Vietnam, where a lot of shrimp are produced.
I got them to try out and review. Each little mini bun is just a couple of bites. The patty inside is made of shrimp, cornstarch as a binder (its actually the second ingredient!) plus scallions, lemon grass, garlic….
“Heating Instructions (Steamer) Remove frozen bao from packaging and put in a steamer or double boiler. Steam for 6-8 minutes until heated through. Let rest for one minute.” (you can microwave these too)
COOKING: Bao are traditionally steamed so that’s what I tried using a metal steamer basket and a pot with a cover.
The two times I cooked these I had a problem with the bottoms of the soft buns sticking to the steamer. The buns are so soft and the bottom had a tendency to stick to my basket. They got a bit stuck on. I tried to lift one gently and carefully and not rip it, but some of the bottom bun was just stuck and ripped. Oh well. The second time I even tried the traditional method for making dimsum and buns where you brush a little oil on the steamer. The sticking was a little better that time, however they still got a little bit stuck and ripped on me.
So if I made them again I would try either brushing more oil on the steamer basket, or putting them on something like a lettuce leaf or parchment or oiled tin foil, very traditional with bao or soft dim sum doughs. So just FYI. Maybe this will not be an issue using a microwave? I didn’t try that method.
How do these taste? Pretty good. The little bao buns are fluffy and soft and a little chewy. The shrimp patties are also soft and had a pretty nice taste, where you can taste that they are made with shrimp. The dipping sauce that comes with these has lemon grass and ginger and is a pretty nice match flavor-wise. Naturally you could also add something to their sauce (like Chili Crunch or LaoGanMa for example) A squeeze of fresh lime or lemon would not be amiss. I also tried some SWEET CHILI SAUCE and that went well with these and was good mixing their sauce with that.
TIP: As these are just soft, you need to add a little bit of veggie for texture. As per the “serving suggestion” on the package which says, “top with julienned cucumbers, carrots and cilantro”. You have to add a few veggies for the contrast in texture with the soft bun. Even a few slivers of cukes, carrots, or scallions will make these taste way better.
Cilantro? If you are a fan of cilantro that would be good (people seems to either love or hate cilantro. I love it).
I was able to make these into dinner for two with some other things. The two of us ate 4 buns each with fried rice and a little salad which proved satisfying. So either think of these as a snack or appetizer or you can make them into a dinner by adding something substantial along with them.
SHRIMP HACK? I did have one idea if you really want to improve these. Add shrimp! My hack with these if I make them again would be to add a cooked shrimp, butterflied and put that on top of the shrimp patty. Drizzle with sauce. I think that would make these outstanding.
Find these in the Frozen Asian section at Trader Joe’s. $4.99 for 8 mini buns (10.5 oz.)
Trader Joe’s came out with this new version of their popular “SQUIGGLY RUFFLED NOODLES”. The newer version has a black package and a different sauce from the original. I finally got around to trying the new flavor. I have to say I was pretty surprised.
The newer version comes with a way better sauce. So much better. I mean I had suggested one throw out the sauce package in the other (soy and sesame) red package version and make your own! Now you don’t have to.
The newer flavor with the “spicy garlic sesame sauce” sauce packet is so much better than the original flavor.
My advice about the two kinds they have is simple. I would buy the black package over the original version (Soy/Sesame) red package. How spicy is it? To me, I didn’t find it very spicy. Of course your mileage may vary. Spice tolerance is personal. I would say unless you are super sensitive to spiciness, this is at most “mildly spicy”, I mean it’s not “Hot Ones” level.
Not only did they fix the newer version up with a better sauce, they even somehow managed to reduce the Sodium content at the same time. So color me impressed.
Each noodle pack here comes with two little sauce packets. One is labeled “Sesame Seed Paste“. The other, “Creamy Spicy Garlic Sauce“. You mix them together. The combined flavors make a decent sauce. Why are they separate? Because the sesame paste clumps. So much that I found it impossible to squeeze out the sesame paste. It’s so thick and clumpy. TIP: I cut the packet open with a pair of scissors. Then I had to use a small spoon to scrape out all the clumpy dark sesame paste plus it’s oil. A bit messy but worth the trouble as this dark (roasted?) Asian sesame paste does have a lot of flavor.
Though labeled “spicy” I didn’t find it very spicy, at least to my palate. Just a bit spicy? Anyway, just so you know it’s not a fire bomb. In fact I wanted it a bit spicier so I even added a little Lao Gan Ma (chili crisp)
my stir fried noodles (with eggs and scallions)
Other than that sauce fix, the noodles themselves seem the same as the other (red) package. I see no point in buying the red package anymore; this (black) one is better, sauce wise. Same noodles and same amount.
Compared to the original Soy/Sesame version, this Spicy version has a bit less sodium listed, now 700mg sodium here (vs. 920 mg in the original soy and sesame version). That’s good. Especially as the sauce here even tastes better.
If you want to just boil them and mix the sauce in, that’s OK now, which wasn’t the case before with the not great sauce in the red package IMO
Of course, a few other ingredients could improve your dish starting with adding some of your own chopped scallions. I do like the stir fry way though of making these noodles too.
These noodles are not only savory and satisfying but also versatile, making them an ideal addition to various dishes. Perfect for a quick weeknight dinner or a more elaborate meal, they pair beautifully with vegetables, proteins. In a pinch even just on their own.
At $1.25 per noodle pack, these are an excellent choice for anyone looking to elevate their home cooking without breaking the bank. TIP: Spend another $1.29 on a package of scallions (cilantro too perhaps? a package is $2) and you will have those for other dishes…
Trader Joe’s Squiggly Noodles SPICY GARLIC SESAME SAUCE version are $4.99
How to Cook: If you are just boiling and serving, first prepare your sauce by opening the packet(s) and putting the sauces together into a bowl and mixing them. A teaspoon of water if needed to thin things out. If you have any “topping extras” such as scallions, baked tofu, hard boiled eggs, or cooked veggies you will use on top, prep them up, cut into bite size or noodle like pieces. You will top the noodles with them later.
Boil a pot of water. Add the dried noodles. Cook about 4 minutes; drain yes but leave a little water left on them and put the noodles into your bowl with the sauce. Toss gently to combine the sauce and noodles. Add on your scallions or other ingredients on top. You can mix those in as you eat (or mix now)
Enjoy noodles while they are still hot.
If you are stir frying them, reduce the time boiling them to about a 2-2 1/2 mins. Drain and put in bowl with about a teaspoon of oil. Toss to coat. This prevents them sticking together. Cook your other ingredients, and when ready add the noodles and your sauce (these two packets, or your own plus 1/4 water or stock) and cook about one to two minutes tossing to coat well. Serve.
Can you add anything to the sauce that comes with this? Sure, if you like, you can still add a bit of other things. Like a drizzle of Trader Joe’s Toasted Sesame oil which will add great flavor, or Korean Gochujang sauce, or Lao Gan Ma or CHILI ONION CRUNCH.…. whatever you like.
Like almost any Asian noodle, something as simple as throwing on chopped scallions, or cilantro will add a good deal of Asian flavors. Here I have added the TERIYAKI CHICKEN MEATBALLS plus yellow bell peppers in a stir fry with the noodles.
YOU should also check out my original post on the Soy and Sesame version of the SQUIGGLY NOODLES which has a lot of ideas about how to upgrade and cook them HERE
These I have gathered have gotten to be quite popular especially due to a semi viral “hack” about them on social media like Instagram and TikTok.
The hack is basically you cook these in chicken broth and drizzle with chile oil. So basically chicken dumplings in chicken soup. Almost like they were wontons.
I previously reviewed the other version of these that Trader Joe’s has, the more typical pork version of these dumplings. Pork and Ginger Soup Dumplings. I thought I would give these Chicken Dumpling versions a try as well.
OK, they are decent as long as I really just think of them as another kind of dumpling and not specifically “soup dumplings” aka “xiao long bao” or XLB, those prized jewels of the Chinese dumpling art. I am a huge fan, a devotee of XLB. Any good xiao long bao as I previously mentioned in that other review about TJ’s Pork Soup Dumplings.
I made these chicken soup dumpling two ways. First, the simple, classic way of just steaming them, then enjoying with a dipping sauce. For what they are and what they cost, I would say they were not bad (If not really “soup dumplings”). Round chicken dumplings.
Next I wanted to try this viral hack going around…. So I also made them this time cooked in chicken broth.
Yes, cooking the dumplings in chicken broth gives these an edge. First, serving them this way makes these into more of a meal or “dinner” rather than being an appetizer or snack.
I actually had some of my own homemade chicken broth which I had made a few days before, and let’s face it that obviously helped improve the whole dish. Tip 1: use good chicken broth.
PROS- I was pleasantly surprised by how tasty I actually found the chicken filling in these dumplings. The filling is definitely a step up. Very rich and meaty tasting having a good amount of chicken and really being loaded with ginger. The ginger gives these a great taste. The filling in these is so much better, compared to the standard Trader Joe’s chicken gyoza/dumplings (plastic bag, $4). No comparison. These cost more and you can taste the difference. So for the upgraded chicken Filling, I give these a big plus.
CONS – Where these lose ground with me, are the actual wrappers. I wish they had better quality wrappers. The dough wrapper here just turned too soft and mushy too easily. Yes maybe thats just what sitting in hot soup does to them, though frankly I must have eaten a thousand bowls of steaming hot wonton soup in my lifetime and never find the wrappers as soft and mushy as these became. Second, the “chicken soup” in them? Minimal. At best. Not nearly enough soup inside (though if eaten in broth, this may be a moot point, I admit).
An authentic soup dumpling has perhaps a tablespoon or more of liquid. These had maybe a teaspoon if that? These are fairly flat, like little pucks while real XLB are round and a bit tall, so can fit more stuffing inside. Real XLB you can be picked up with chopsticks (see pic) – which is next to impossible with these Trader Joe’s “soup dumplings” as they just don’t have enough extra dough at the top, as you can see in this authentic Xiao Long Bao.
(what an authentic soup dumpling looks like, image from Nan Xiang Xiao Long Bao. See how much filling and soup they have?)
The fact is unlike many kinds of dumplings, xiao long bao don’t really freeze well. The wrappers are delicate. So real ones are almost always made fresh to order. As far as frozen xiao long bao, I’ve had them from supposedly high end vendors, but did not find any equal to eating them fresh in a restaurant by a long shot.
HOW TO COOK Trader Joe’s STEAMED CHICKEN SOUP DUMPLINGS:
Steamed in Microwave: Follow the package directions to put them in the microwave for a little less than two minutes right in the tray they come in.
Stovetop: I made them in this traditional way, in a steamer basket. Steam for 8-10 minutes until very hot.
Cooking In Chicken Broth: If you are doing the viral hack of making these in chicken broth, unless you have some good homemade broth, I would suggest getting the best quality chicken broth you can buy. Most broth in cartons are just OK. Nothing like homemade. I have found the Trader Joe’s Low Sodium Chicken Broth to be “just ok”. FYI, The NY Times said that Target’s GOOD AND PLENTY broth was among the best of store bought chicken broths in a carton. Yes you would be adding a bit of soy sauce and chili oil which will give things a bit more of a taste. Rather than the typical carton broth which everyone is showing you they pour on these dumplings, I would suggest trying Trader Joe’s BONE BROTH (sold in the refrigerated case, $5). I have found that broth pretty good, closer to home made chicken stock than TJ’s carton broths. Real chicken broths gel up when cold from the collagen in bones. The TJ Bone Broth is a bit gelled.
Add a bit of soy sauce, sesame oil and chili oil (my chili oil of choice would be the real deal: Lao Gan Ma) over Trader Joe’s CHILI CRISP but it can do it a pinch.
Again if you think of these not really as XLB but as decent frozen chicken dumplings I would say these are worth trying, especially if you try the viral dumplings in soup with chili oil hack/recipe.
Trader Joe’s STEAMED CHICKEN SOUP DUMPLINGS $3.49 (for six dumplings)
Trader Joe’s Rants & Raves (mostly raves, a few rants) 
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