Trader Joe’s recent Asian offerings in the freezer section have been kind of a mixed bag. The Philly Cheesesteak Bao Buns were actively horrible and the Kung Pao Mochi Balls were just ok. But they seem to be turning that around, because Trader Joe’s Pork and Ginger Soup Dumplings are pretty dang good for frozen.
You’re gonna say, wait, are these new? Yeah, it’s the chicken version that’s been around for awhile. And let me say: with just six bao in a box for just $2.99, I should gotten two. Because I ate the whole box myself and didn’t share!
There are two ways you can cook them: steam them on the stovetop or microwave them. Now, I know 95% of people are going to just want to throw them in the microwave to get them into your head hole as quickly as possible. But hold up. I cooked them both ways and I’m here to tell you: it is 1000% worth it to spend the few extra minutes to steam them on the stove.
See how glossy and soft these are? I steamed four of them and microwaved the other two. The steamed ones actually have soup in them. The ones I microwaved, the skins were a little dry and chewy and there was no soup left! The photo of just the two from the microwave was too ugly to post, but you can see it in my IG cooking / video review here.
They’re not overly salty. And like I said, I ate the entire box myself. Dip them in a little Chinese black vinegar (or even balsamic with soy sauce in a pinch) and they were delicious.
Now, I should say I didn’t do a side-by-side comparison with the chicken version that’s been around for a long time. But for me, pork dumplings are almost always better than chicken. And I will DEFINITELY be buying these again. Like on my next TJ’s run for sure.
Check out our other recent We Tried’s from Trader Joe’s:
Chickpea and Red Lentil Risoni
Everything But the Elote Seasoning
Watch the full video review:
