Top Food Experts Agree on the #1 Dumpling Brand You Must Try!

Frozen dumplings are a true lifesaver when it comes to quick meals, be it dinner, lunch, or even a hearty snack. These small, stuffed delights are incredibly versatile and easy to prepare—steam, boil, or pan-fry them, and you’ll have a tasty dish ready quicker than you can place a takeout order.

In recent years, the variety of frozen dumplings available in supermarkets has grown significantly. You can find everything from Japanese gyoza to Korean mandu, offered by both international brands and private labels at well-known grocery stores, as well as selections from newer market players like Dumpling Daughter and Mimi Cheng’s.

With the plethora of brands and types on the market, picking the best can be daunting. To make your choice easier, I consulted five culinary experts to find out their preferred brand of store-bought dumplings, and one brand clearly stood out. Keep reading to discover which brand has earned a steadfast place in the freezers of culinary professionals and food developers.

Culinary Experts Consulted

• Cynthia Christensen: Chef and recipe creator at But First We Brunch
• Kate Itrich-Williams: Recipe developer and senior editor at Anova
• Bill Kim: Chef at Urbanbelly and The Table at Crate
• Ji Hye Kim: Chef and founder of Miss Kim
• Myo Quinn: Associate Editorial Director at Simply Recipes

Top Store-Bought Dumpling Brand as Recommended by Culinary Experts

Bibigo was the standout choice among our culinary experts, garnering praise for its taste and widespread availability.

Myo finds Bibigo an ideal option for quick and nutritious lunches for her children, particularly the rectangular-shaped Japchae Potstickers. “Their flat sides allow for even crisping on both sides. They also cook quicker than the half-moon dumplings due to their thinner shape,” she notes. Additionally, she values the ease of finding Bibigo products at major retailers like Kroger, Costco, and even the Dollar Store.

For Cynthia, who is a second-generation Korean American, Bibigo’s dumplings most closely replicate the homemade ones from her childhood. “I was practically folding mandu (Korean dumplings) with my mother before I could even walk,” she shares. According to her, Bibigo’s offerings “look and taste very similar to those I made with my mom.”

Chef Bill is another staunch advocate, noting that the filling-to-wrapper ratio in the Japchae Potstickers from Bibigo is “just right.” “You can see all the stuffing as soon as you bite into these dumplings,” he remarks. “There’s a perfect balance of meat, noodles, and vegetables.”

Kate also lauds the quality of Bibigo’s wrapper, describing it as “consistently tender yet durable, with a smooth texture even when microwaved.”

Chef Ji Hye appreciates Bibigo for its dependability and uniform quality. However, she offers a crucial tip for selecting any brand of frozen dumplings: “Pick up the bag and feel it. You should be able to discern individual dumplings rather than one solid block of ice. If it feels like one big lump, it likely means the dumplings were thawed and refrozen,” she warns. “It’s futile trying to cook a solid ice block of dumplings!”

Expert Tips on Cooking Frozen Dumplings

The culinary professionals agree there’s no incorrect method for enjoying frozen dumplings. Cynthia and Ji Hye both favor the steam-fry technique, which doesn’t necessitate thawing. “One of my preferred methods is to pan fry them for two to three minutes in a bit of oil until the bottoms are nicely browned. Then, I turn them, add a splash of water, cover with a lid, and let them steam for five to seven minutes or until they’re thoroughly cooked,” Cynthia explains.

She also enjoys incorporating dumplings into other dishes. “I love to add frozen dumplings directly to soups, like my mom’s traditional Korean Lunar New Year’s soup tteokguk, to make it heartier and more flavorful.

Meanwhile, Bill prefers to boil dumplings briefly, emphasizing that a good dipping sauce is key. “I enjoy them with my quick dipping sauce—a blend of soy sauce, scallions, fresh garlic, sesame oil, and distilled vinegar. It adds a fantastic burst of flavor,” he says.

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