We Cooked Trader Joe’s Gyoza Every Way. Here’s Best
We Cooked Trader Joe’s Gyoza Every Way. Here’s Best
After over a decade of being a Trader Joe’s gyoza enthusiast, I decided to test every cooking method on the bag, plus one unexpected twist. From the beloved Chicken Potstickers to Thai Shrimp Gyoza, they’re my go-to for quick dinners. Typically, I’d pan-fry them, but a peek at the package revealed more options: the classic pan-fry-steam-fry, straight steaming, and even oven-baking, which intrigued me.
Method 1: Pan-Fry-Steam-Fry
This traditional technique involves browning the gyoza, steaming them, then finishing with a crisp. Although delicious, the wrappers were softer than my usual preference.
Method 2: Steamed
I’m not usually one for steaming, but it’s a straightforward method. The result? Soft gyoza with delicate wrappers, but a bit too soggy for my liking.
Method 3: Oven-Baked
Surprisingly, this was the winner! Coated lightly in oil and baked, the gyoza were crispy and golden. Plus, it was the simplest method—no flipping, just a mid-bake pan turn.
In short, if you crave crispiness, the oven is your friend. For a true traditional taste, stick with the skillet. If you prefer them soft, steaming is the way to go.
What’s your favorite method? Share your tips or how your family makes them. I’m curious about the traditions that make gyoza irresistible!
