We continue our look at Trader Joe’s frozen Chinese-insipired food with Trader Joe’s Chicken Gyoza Pot Stickers. Unlike the Chicken Chow Mein from the other day, I like these gyoza just fine. In fact, I have a nearly bottomless stomach for a good gyoza, and Trader Joe’s certainly manages to deliver. I crammed hundreds of these savory dumplings into my face in Japan, and I’ll cram hundreds more if given the chance. Where the chow mein clearly lacked any sort of passion in it’s execution, these gyoza were made by a true believer. Despite coming to you frozen, these little dumplings are nearly as good as the real thing and, even better, seem to cook up perfectly every time.
There’s something wonderful that happens to mince meat and vegetables when they’re put inside the thin, crimped skin of a gyoza dumpling. Trader Joe’s combination of rich and flavorful chicken with minced vegetables combines brilliantly with the smooth, almost creamy texture of the tender skin. Whether pan fried or steamed, the gyoza seal in the flavors, keeping the insides moist and tender.
The name gyoza is directly taken from the Japanese, but that name is as meaningless to them as it is to us. The Japanese took both the name and idea from Northern China where gyoza go by the name giaozi or jioazi. Their true origin is obscured by the hazy reaches of history, but seems to owe their creation to Zhang Zhongjing – a legendary figure in Chinese history and the most prominent physician of the year 200 AD – as some sort of medical treatment.
The name Mr. Zhang bestowed upon his creation, jiaozi, translates literally “tender ears”. This is not, as you might expect, because of the lumpy, oblong shape of gyoza makes them look a somewhat ear-like. Instead, historic record suggests they were used to treat frostbitten ears. Whether this means that they were supposed to be fed to a person with frostbitten ears as a sort of medicine, or strapped directly to the head in order to warm the damaged extremities is unknown, as Zhang’s original texts were lost during the ravages of the Three Kingdoms period.
Medical use aside, the other big gyoza question is – what’s the difference between these things and Trader Joe’s equally delicious wantons?
While outwardly similar, the wanton is usually rounder than the gyoza, with a somewhat thinner skin and more heavily seasoned filling. When steamed, the differences between gyoza and wantons are more academic than anything – it’s when you pan-fry your gyoza that the differences really show up. A good pan-fried gyoza turns toasty brown on one-side while steaming up on the other. The result is a spectrum of textures, from crispy to soft, to add another dimension to the meaty filling.
Of course, no good potsticker would be complete without a killer dipping sauce. A simple mixture of soy sauce and vinegar (I like a 1:2 ration) elevates this humble dumpling to surprisingly levels of flavor and melt in your mouth pleasure. Ideally, you should use a mild rice vinegar, but any vinegar will work.
It’s a winning combination in my book, and a flawless execution of a delicious and versatile food that can be eaten as a side dish or main course. Trader Joe’s should be proud – they’ve done the gyoza proud.
Would I Recommend It: Yes – they’re perfect for entrees or sides.
Would I Buy It Again: I’m hooked.
Final Synopsis: Authentic tasting gyoza that cook up fantastically.