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Fully cooked chicken and vegetable dumplings with a soy sauce packet.
– November 14, 2014
These are decent. It’s not something I would regularly crave, but they’re nice to keep in the back of the freezer for when I’m out of my usual favorites.
– December 24, 2015
OH MY. These little babies are my favorite. I don’t follow directions real well. I heat a pan, throw them in. Brown a bit. Then turn up the heat and add water (just enough to cover bottom) and cover with a lid. Turn a couple times, put the packet in the water and service it. AWESOME quick dinner.
– April 3, 2016
I wouldn’t recommend making these in the microwave. First they came out too cold in the middle (even though I put them in longer than the directions said), and then when I heated them a little longer, they just tasted mushy without a whole lot of flavor.
From the other reviews, it sounds like they’re much, much better when steaming or otherwise making on the stovetop, so I would recommend that for anyone who tries these.
– November 8, 2016
Good flavor. I heated the pan with a little grape seed oil and filtered water. Added the shu mai and stir fried them add a little more water as needed until golden brown. Then I put the lid on to steam then a little and after tossed them around the hot pan just to add a little crispyness to the outside. Sounds like a lot of steps but it went very quickly. They were perfect …didn’t even need the sauce.
– October 21, 2020
Love the dumplings, not a fan of the sauce. I just use coconut aminos instead of the sauce and find these a great lunch or dinner.
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