FEAST OR FORK IT | Trader Joe’s® Chicken Gyoza Potstickers
UPDATE: Samantha Masunaga and the LA Times jumped on the cancel culture bandwagon this week in their attempt to takedown Trader Joe’s and the offensive packaging used to promote ethnic foods its stores sell.
With 2020 having the slowest news cycle on record; what with a global pandemic nearing no end, a massive explosion in Beirut just days ago, over four months since Breonna Taylor was murdered by three police officers with no arrests, and LA itself further becoming a dumpster fire with the ongoing gentrification of Skid Row – turning the city into one massive campground – it’s only logical Masunaga and the LA Times would turn to a topic that appeals only to the petition happy, digital protest having, SJWs of Twitter about something every food manufacturer does to promote ethnic foods they produce; not just TJ's.
But I digress.
Very rarely will I do a product review; however, after picking of a package of Trader Joe’s® Chicken Gyoza Potstickers, I was tempted to do so on account that I love dumplings and more so love making my own. Now, of course, it wouldn’t be fair to do a comparison against own-made, and although I have tried store-bought frozen dumplings on numerous occasions in the past, I’m far less likely to revisit them for the sake of commentary. I’m critiquing Trader Joe’s® Chicken Gyoza Potstickers exclusively on its own merit
Let’s do this.
First off, a bag of 20 dumplings at $3.99 is a sweet deal, however, TJ’s – despite its hipster trappings and sea of Arcade Fire Tees worn by the flock of loyalists in check-out lines – has always priced its goods with the budget conscious consumer in mind.
I took liberty from the instructions on the packaging and prepared the dumplings as I’ve always do when making my own: One tablespoon of oil at high heat; arrange Trader Joe’s® Chicken Gyoza Potstickers with some allotted space – so not to stick together (the irony doesn’t elude me); let sear for a minute before adding one cup of water and cover – reducing heat to medium and let simmer for 10 minutes, or till water dissipates.
Some dumplings were frozen stuck together; no need to fault anyone for that – shit happens. A firm tug with a warm hand separated the wonton configuration.
When the dumplings were ready, they stuck to the pan, as well – they are potstickers afterall. A little coaxing with a spatula and two season passes to Disneyland when it reopens and voila!! Potstickers were on their way mouthbound.
Light bronzing on the bottom, nothing deep; but that’s expected when cooking dumplings from freezer to pan. The same happens when I steam dumplings I stored away in the freezer for later. They retain moisture from ice molecules formed on the exterior; therefore less bronzing develops when frying as they are basically thawing while they cook and release said moisture. Otherwise, you have to go longer than a minute to sear, and who’s got time for that?
The filling is rather paltry than poultry, but good in flavor. The dumpling itself has a nice chew, the seasonings used – and what I mean by that, in most cases with store-bought potstickers I’ve consumed in my life thus far, were loaded with ‘Chinese Five Spice’ which have either a shit-ton of ground cinnamon or ginger that overwhelm the bite – are mild; allowing the flavor of the cabbage and onion to standout. A slight bit of ginger aftertaste was detected, but nothing to alert the troglodytes of Twitter to start a cancel campaign.
VERDICT: FEAST – Trader Joe’s® Chicken Gyoza Potstickers are rather good eats in a pinch should I crave dumplings without the work.
PRICE: $3.99