Asian Vegetable Chicken Teriyaki Dumplings

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Asian Vegetable Chicken Teriyaki Dumplings. How about some Asian food today, hmmm? I realize I’m a bit late for Chinese New Year but who really cares?

Asian Vegetable Chicken Teriyaki Dumplings If I had to pick one type of cuisine to eat for the rest of my life I think I’d have to go with Asian/Chinese.

Asian Vegetable Chicken Teriyaki Dumplings (9) I have memories from when I was very little sitting on my mom’s lap and sharing some General Tso’s chicken and vegetable stir-fry with her. She always let me have my favorite parts, the baby corn, water chestnuts, and the “baby trees” as we called them.

Asian Vegetable Chicken Teriyaki Dumplings (5) Don’t you love those kind of warm fuzzy memories? I suspect they play a big role in my love for Asian food.

Asian Vegetable Chicken Teriyaki Dumplings (10) Our favorite Chinese restaurant was this little hole-in-the-wall, in an old building, in a location you would never find unless you were searching for it. Regardless, it was the best Chinese I’ve had to this day. Too bad I live thousands of miles away now. Sad face.

Asian Vegetable Chicken Teriyaki Dumplings (12) Anyway, this is one of those recipes that is not hard technique wise but it does require a bit of simple labor and time if you want to do it right. I made these in the shape of dumplings but they are basically just giant potstickers. The last time I made potstickers I used ground pork, raw ground pork. As I’ve mentioned many times, I hate dealing with raw meat, another trait courtesy of my mother, so I did the easy thing here and used cooked chicken.

Asian Vegetable Chicken Teriyaki Dumplings (8) I know, I’m a loser, and in all honesty the pork is slightly better. I mean, anytime you start with raw meat it’s a given that it’s going to be more tender. I think it’s worth the trade though, just this once. By doing that I probably shaved off an hour of time spent cleaning raw meat dishes and washing my hands a million times to be careful.

Asian Vegetable Chicken Teriyaki Dumplings (6) And don’t get me wrong, the chicken is delicious and the sauce and moisture from all the veggies keeps the chicken very tender. These were a major hit so luckily I made a bajillion of them. No kidding, I think I made about 4 times the amount I put in the recipe. We have some leftovers.

Asian Vegetable Chicken Teriyaki Dumplings (2) Which brings me to the fact that these are also really good to make and freeze for later like the ones you buy at the store. Think how nice it would be to have homemade convenience food ready to go without all the trash they put in it. For us it’s very nice considering that it’s the only option we have if we want convenient snacks. I think I’d still choose to make them at home even if I could buy them frozen. Homemade is always better. I think I should just make that my motto. Do I say that a lot? Yeah, I probably do.

Asian Vegetable Chicken Teriyaki Dumplings (11)

Asian Vegetable Chicken Teriyaki Dumplings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 10 large dumplings

Asian Vegetable Chicken Teriyaki Dumplings


  • 2 cups cooked chicken breast, shredded
  • 1 egg, beaten
  • 1/8 head (about 2 cups) of cabbage, chopped
  • 1 small carrot, shredded
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • soy sauce
  • rice vinegar
  • toasted sesame oil
  • brown sugar
  • Wrappers:
  • 1 1/2 cups flour
  • 1/2 - 3/4 cup hot water
  • pinch of salt
  • 1 tablespoon peanut oil


  1. Soak cabbage in a bowl of cold salt water to draw out moisture. Meanwhile, whisk egg, soy sauce, rice vinegar, sesame oil, and brown sugar in a small bowl. Combine all other ingredients for filling in a large bowl and mix well. Drain cabbage and sqeeze as much moisture out as possible with a clean towel and add to bowl.
  2. For the wrappers, combine flour, salt, and 1/2 cup hot water in a bowl. Stir until it comes together into a dough. Add more water or flour as needed until dough is workable but doesn't stick to your fingers.
  3. Divide the dough into small balls, about 2 teaspoons each. On a lightly floured surface flatten each ball with rolling pin into a circle, about 4 inches in diameter.
  4. To assemble, rub edges of wrapper with water and spoon about 3 tablespoons of filling onto center. Fold edges up towards center and pinch together to seal. Repeat with all potstickers.
  5. Grease a large skillet or wok with oil and place over medium high heat. Set dumplings side by side in pan and cook for about 2 minutes to allow bottoms to brown, then pour in about 1 cup water (enough to cover half of dumplings). Cover with a lid mostly on to allow steam to escape and cook for 5 to 8 minutes until water has evaporated.
  6. Serve hot with soy or dipping sauce.

Asian Vegetable Chicken Teriyaki Dumplings (7)

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  1. Beebah says

    Your photos on this are great! It makes me crave Chinese today too! And I also miss our hole in the wall Chinese restaurant! It was the best!

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