Trader Joe’s Dumpling Bake: Cozy Comfort Food You’ll Crave

This Once Saved My Tuesday Night…

Okay, so let me paint you a picture: it’s 6:30 pm, my laundry is laughing at me from the basket, and the only thing in my fridge—swear—was a bag of Trader Joe’s Chicken Gyoza. (How those little guys keep saving my hide, I’ll never know.) I threw this baked dumpling thing together kind of out of desperation, but now I actually crave it and make it on purpose. My cousin called it ‘lazy lasagna’s cooler cousin’ (she’s not wrong). Anyway, it’s comfort food, but with Trader Joe’s flair. Let’s just say, it’s now a regular on our slightly-chaotic dinner menu.

Why I Keep Turning to This Crazy Bake

• I throw it in the oven right after work when my brain is fried and I just can’t do another elaborate recipe (and, hey, fewer dishes).
• My partner—who claims to dislike dumplings—mysteriously appears once the smell wafts down the hallway. Every. Time.
• It’s forgiving! Once, I totally spaced on the cheese, and it was still a hit. Plus, you can sneak vegetables in here and nobody even blinks.
• Some weeks, this is the closest I get to a home-cooked meal that didn’t begin its life in the freezer aisle (no judgement, yeah?).

What You Need (But, Seriously, You Can Tweak These)

• 1 package Trader Joe’s Chicken Gyoza Dumplings (or Pork, or even their veggie ones—I swap randomly depending on my mood or what’s actually in the store)
• 1 cup shredded mozzarella cheese (honestly, cheddar or even that handful of parmesan lingering in the back works too; my grandmother swears by pecorino, but I think she just likes saying the word “pecorino”)
• 1/2 cup Trader Joe’s Thai Sweet Chili Sauce (or just plain soy sauce if you like less sweet—the original sweet stuff is my favorite, though)
• 2-3 green onions, thinly sliced (sometimes I forget these; nothing bad happens)
• 1 bell pepper, diced (optional—I’ve used a sad-looking zucchini in its place; both work)
• 1 cup frozen peas or corn (or honestly, just raid whatever leftover stir fry veg you have. Lima beans? Go for it, if you must.)
• 2 eggs, lightly beaten (for a fluffier casserole vibe—sometimes, if I’m feeling daring, I just do one… or none. It’s chaos and it works.)
• Salt and pepper to taste (and maybe a drizzle of sriracha on top, trust me)

So, Here’s How I Make It (Loose Guidelines Ahead)

1. Preheat your oven to 375°F (190°C), or thereabouts. I never remember if it’s 375 or 400; turns out, both work—375 is safer if you get distracted easily like me.
2. Spray or butter a medium baking dish. I use an 8×8, but the last time I doubled it I just grabbed my biggest pan. Whatever fits.
3. Dumpling time! Layer the frozen gyoza (yep, straight form the bag—don’t thaw them; they actually bake better that way) all snuglike in the pan. That’s when I throw in my bell pepper, peas, or whatever bits.
4. Pour the beaten eggs evenly over everything (sometimes I forget, but it’s still tasty). I usually add a bit of salt and pepper here too—gotta trust your taste buds.
5. Drizzle the sweet chili sauce over. If you’re a sauce monster like me, go wild. If not, taste-test a dab mid-bake—you won’t regret it. Here’s where I always think it looks weird; don’t worry, it sorts itself out in the oven.
6. Top with as much cheese as you want. More is, obviously, more fun.
7. Cover with foil (I always tear the first piece; just patch it up, no biggie), slide it in, and bake for about 25 minutes. After that, yank off the foil and bake another 10–15 minutes till it’s bubbling and golden.
8. This is the bit where I hover over the pan, burning my tongue on a bite because I have zero chill.

Random Notes, Because I’ve Definitely Messed Up

• If you use fresh dumplings instead of frozen, they get mushy. Just… don’t. Or rather, you can, but it’s got a different vibe. Nothing tragic, just different.
• Overbake it and the cheese gets kinda sad and weird. Actually, I like the crispy, burnt bits, but some folks think it’s a kitchen disaster.
• I once tried adding canned pineapple (don’t judge), and yeah…it did not hit the way I hoped.
• You can actually skip the eggs for a slightly less casserole-y feel. But don’t skip the sauce—it’s the glue, basically.

Offbeat Variations (And an ‘Oops’)

Sometimes I swap in Trader Joe’s Mandarin Orange Chicken for half the dumplings—kinda wild, but it gets rave reviews. Tofu dumplings work if you’re plant-based; just up the sauce or it tastes too bland for me.

One week I thought, “why not try Alfredo sauce instead of sweet chili?” Well, there’s a reason it’s not listed above—try at your own risk. (The compost bin ate most of that batch.)

Essential-ish Equipment (But There’s Always a Workaround)

• Baking dish (8×8 or whatever you’ve got—honestly, a cast iron skillet works if you’re in a pinch)
• Foil (for covering—though in emergencies, I’ve used a cookie sheet as a lid. No one noticed.)
• A cutting board, and probably a cheese grater if you’re going all-in on fresh cheese (I’ve also just crumbled up string cheese…eh, it melts).

Storing Leftovers (Ha—Leftovers?)

I’ve been told you can store this in the fridge for about 2-3 days, covered. Honestly, in my house it rarely makes it past breakfast the next morning. If you’re single, maybe you’ll have enough for lunch. I’ve never tried freezing it but, thinking aloud, the texture might go a bit wonky.

This Is How I Serve It

I love it with extra sweet chili drizzle and a heap of sliced scallions. Also, a little salad on the side if I’m feeling fancy, or sometimes I just plop it in a bowl with an embarrassing amount of sriracha. My family likes to dump crumbled kettle chips on top (don’t knock it till you try it!). On the side, maybe a quick cucumber salad—kind of like this easy Thai cucumber salad if you wanna keep the vibe going.

Stuff I Learned the Hard Way (Pro Tips… Sorta)

• Don’t skip the foil! I rushed this once and the top got dry and sad. Just, trust me.
• The cheese works better thrown on halfway through if you want it oozy, but honestly it’s not a big deal—it’s still good. Actually, sometimes I just pile on more cheese post-bake when no one’s looking.
• If you use leftover dumplings from takeout, microwave them first, otherwise they rehydrate funky in the oven. Ask me how I know.

Some Questions Folks Have Actually Asked Me

• Can I make this with veggie dumplings? Absolutely! I actually prefer it with the veggie ones when I want to pretend I’m eating healthy. Just add a bit more sauce or it can be dull.
• Do I have to use sweet chili sauce? Not at all. Soy sauce works in a pinch, or I even tried Trader Joe’s bulgogi marinade—pretty good!
• Why cover with foil? Well, I forgot once and the whole top turned into a crunchy lava field. Not in a good way.
• Can you double it? Sure! Just grab a bigger dish and maybe tack on an extra 5 minutes if you want the edges crispy. Sometimes the middle takes a bit more to heat through—give it the old fork test.
• Is this basically a casserole? I guess you could call it that. But, you know, less church-potluck, more Netflix-dinner-on-the-couch kind of thing.
• Is there ANY actual cooking skill needed? Other than not burning yourself taking it out of the oven? Nope. This is more assembly than culinary wizardry (which suits me).

That’s the scoop! If you’re into more cozy, stupid-simple recipes, I get a lot of inspiration—and laughs—form Smitten Kitchen (she has the best rants). Now go forth and bake those dumplings! Let me know if you do something weird with it—I genuinely want to hear tales of triumph… and total failure.

★★★★★ 4.60 from 171 ratings

Trader Joe’s Dumpling Bake

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A comforting and easy baked casserole featuring Trader Joe’s frozen dumplings, veggies, and a savory sauce, perfect for a quick and delicious family dinner.

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Ingredients

• 1 (16 oz) bag frozen Trader Joe’s Chicken Gyoza Potstickers
• 2 cups frozen mixed vegetables
• 1 cup shredded mozzarella cheese
• 1/2 cup Trader Joe’s Soyaki sauce
• 1/2 cup chicken broth
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil

Instructions

1. 1
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. 2
   Arrange frozen Trader Joe’s Chicken Gyoza Potstickers in a single layer at the bottom of the baking dish.
3. 3
   Top dumplings evenly with frozen mixed vegetables.
4. 4
   In a small bowl, whisk together Soyaki sauce and chicken broth. Pour sauce mixture over dumplings and vegetables.
5. 5
   Sprinkle shredded mozzarella cheese evenly over the top.
6. 6
   Bake uncovered for 30 minutes, or until dumplings are heated through, cheese is golden, and casserole is bubbling. Garnish with sliced green onions and sesame seeds before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 21gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 48gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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