I Asked 5 Chefs for Their Favorite Frozen Dumplings—and the Winner May Surprise You

Alongside canned sloppy joe mix, frozen burritos, and tuna packets, frozen dumplings are one of the go-to kitchen staples we keep on hand for toss-together lunches and dinners. Not to be confused with dessert-style fruit dumplings or biscuit-like dumplings that are often poached in chicken soup, we’re talking about Asian dumplings: either crescent-shaped (aka potstickers or gyoza, depending on their country of origin) or broth-filled soup dumplings (xiao long bao).

They’re budget-friendly and are a breeze to reheat and transform into a soul-soothing meal in a matter of minutes. Plus, since dumplings are often stuffed with pork, chicken, and/or vegetables, they usually deliver a satisfying dose of protein and fiber—along with so much savory flavor.

Turns out, we’re in good company when we rely on frozen dumplings for a quick-fix meal. We reached out to five chefs from coast to coast, and every single one says they dig store-bought dumplings, too. But with so many options on the market, which brand do they believe is the best use of your buck?

Our Panel of Dumpling-Loving Chefs

Qualities of the Best Frozen Dumplings

Whether you’re seeking out pillowy soup dumplings or thinner-skinned potstickers or gyoza, here are the features that make the best dumplings stand out from the rest, according to our panel of chefs:

• A flavorful filling. Bland dumplings are never invited to the dinner party, says Grilled Cheese Social food blogger MacKenzie Smith. “The filling that tastes like real food, not a mystery paste,” confirms celebrity chef George Duran. “I want to bite into real veggies, recognizable protein, and seasonings that didn’t ‘call out sick,’ if you will.” The formula need not be complicated, though, the chefs agree. “With any frozen foods, I like to look for the ones that have a simple ingredient list,” says cookbook author Dina Deleasa Gonsar.
• A sturdy wrapper. The best dumplings need to stay together throughout the cooking process—and during your first bite. You don’t want all the filling to fall out into the steamer basket, skillet, or saucepan…or onto your plate if the wrapper crumbles the moment you pick it up. “If your dumpling bursts open like it’s in a Michael Bay movie the moment it hits the pan, we’ve got issues,” Duran jokes, adding that “wrapper integrity is a non-negotiable.”
• A cohesive dumpling. The wrapper-to-filling ratio is key, Gonsar explains. “If I discover that dumplings are skimpy on filling, they’re getting lost in the back of the freezer immediately after I try them,” Smith admits. Above all, Smith tells us “I want a dumpling that’s plump, juicy, and bursting with flavor—no sad, dry fillings allowed. Basically, if it tastes like it was just handmade by someone’s grandma, I’m in.”

The Best Frozen Dumplings, According to Chefs

Rather than restricting the chefs to select from one category of Asian dumplings, we kept the ask broad: “What is the best frozen dumpling?” Coming out on top with three votes, Trader Joe’s soup dumplings wins the gold.

Available in both pork and chicken varieties, cooking school owner Mary Payne Moran tells Allrecipes that Trader Joe’s soup dumplings “have a balanced, tasty filling that features simple ingredients without a lot of preservatives. The skin is thin enough to feel delicate, but not so delicate that it falls apart.”

No wonder TJ’s pork-ginger soup dumplings are Smith’s “go-to when I’m in the mood for something slurpy and cozy,” she says. With nutty sesame oil, vibrant green onions, and umami bomb soy sauce in the mix, “these soup dumplings taste way fancier than they should for something that lives in the freezer section,” and the price is right, too: $3.49 for six dumplings. Gonsar is also a TJ’s fan, adding that the wrappers “hold the well-seasoned filling rather well.”

Honorable Mentions

The following dumplings are very worthy runners up, the chefs say:

• Bibigo’s Mini Chicken Cilantro Dumplings: These small crescent-shaped dumplings “are the ones I throw in my cart on autopilot anytime I hit up Costco,” Smith says. The kid-friendly pockets are “packed with Korean flavor and cook in just 5 minutes,” she adds. With a whopping 16 servings per package, you won’t have to refresh your stock often of these pint-sized dumplings with a refreshingly short ingredient list.
• Dumpling Daughter: No matter if you choose the pork and chive, chicken and cabbage, or vegetable half-moon dumplings, you won’t be disappointed by these restaurant-style dumplings, Duran says. The recipe is courtesy of the daughter of the founders of Boston’s beloved Chinese restaurant, Sally Ling’s. Although that popular outpost is now closed, Dumpling Daughter has its own three locations in Massachusetts—along with a line of frozen dumplings with a streamlined ingredient lists, which are available at select retailers and online. Billed by Duran as “my undisputed champion,” he tells Allrecipes that “not only are the dumplings themselves juicy, tender and packed with flavor…but their sauces? Forget about it! I’d happily drink their ginger soy sauce straight from the bottle like it’s bone broth.”
• Ajinomoto’s Pork and Chicken Gyoza: Why choose between pork or chicken when you can enjoy both? Executive chef Kenta Katagai calls these Japanese gyoza “my top pick.” As Katagai describes these Costco-exclusive dumplings, he applauds the thin yet sturdy wrappers, which crisp up to a gorgeous golden-brown. Those conceal a flavor-rich filling, which gets a leg up from this brand’s signature MSG.

No Costco, Trader Joe’s, or Dumpling Daughter near you—and don’t want to special order? Gonsar recommends Mila and Laoban; both brands have chef-approved products, and are available nationwide at retailers such as Target.

The Best Method for Heating Frozen Dumplings, According to Chefs

When it comes time to prepare your pockets of deliciousness, it’s wise to stick with the package instructions on many occasions. “For the microwave soup dumplings, I play by the rules because exploding soup is not the vibe,” Smith says. “But for postickers or gyoza? Feel free to freestyle!”

Pan-fry the crescent-shaped dumplings, add them to soup or broth, steam them, or if you’re feeling ambitious, create a cornstarch “skirt,” Smith suggests. To do so, heat a skillet and a splash of oil to medium-high, and pan-fry the dumplings (flat-side down) for about two minutes. In a small bowl, whisk together 1/4 cup water and 1 teaspoon each cornstarch and flour. Pour the cornstarch mixture into the skillet, top the skillet with a lid, and cook for five minutes. Remove the lid and allow the dumplings to sizzle until all the water evaporates and the bottom of each dumpling is rocking a crispy, golden-brown skirt.

If desired, garnish with a handful of fresh scallions, cilantro, and toasted sesame seeds, Smith recommends. “This turns a freezer snack into a total main character dinner moment,” she says.

And on the side, consider adding a sauce made with black vinegar, soy sauce, and sriracha, rice vinegar and black pepper, or soy sauce, rice vinegar, fresh ginger, and chili oil.