Ginger Teriyaki Steamed Dumplings

Ginger Teriyaki Steamed Dumplings

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Prep:  20m  |  Cook:  20m  |  Total:  40m

Servings: 8–10


  • 1 inch piece fresh ginger
  • 1/2 head savoy cabbage (approx. 2 cups shredded)
  • 4 scallions
  • 1 large egg
  • 2 Tbsp. vegetable oil
  • 1 lb. ground chicken
  • 1/2 cup Soy Vay® Veri Veri Teriyaki Marinade & Sauce
  • 1 package (12 oz.) circular wonton wrappers


  • 1.
    Peel and grate the ginger.
  • 2.
    Shred the cabbage.
  • 3.
    Chop the scallions.
  • 4.
    In a small mixing bowl, lightly whisk the egg. Set aside.
  • 5.
    Heat the vegetable oil in a large nonstick frying pan or wok over medium-high heat.


  • 1.
    Cook the ginger until it turns slightly golden.
  • 2.
    Add the ground chicken. Break up the meat with the back of your spoon as you cook it, until the meat is no longer pink.
  • 3.
    Add the Veri Veri Teriyaki sauce and fold in the cabbage and the white and light green parts of the scallions (reserve the dark green tips for garnish).
  • 4.
    Cook covered until cabbage has wilted, about 4 minutes.
  • 5.
    When it’s done, remove from the heat and allow to cool.
  • 6.
    Place roughly 1 tablespoon of the chicken mixture in the center of each wonton wrapper.
  • 7.
    With wet hands, fold the corners together in the center, pinch and slightly twist to seal.
  • 8.
    Once all the dumplings are assembled, brush the tops with the egg.
  • 9.
    Using a double boiler or steamer, steam the dumplings covered for about 10 minutes or until the wonton has softened and is heated through.
  • 10.
    Garnish with remaining scallions and serve with some Veri Veri Teriyaki sauce on the side for dipping.

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