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Asian Dumplings with Wasabi Ginger Sauce View Larger

Asian Dumplings with Wasabi Ginger Sauce


  • 1 large bag “Panda” chicken and vegetable dumplings.
  • (Potstickers from the supermarket or Asian grocery can be substituted.)
  • 1/4 lb. unsalted butter
  • 1 cup soy or terryaki sauce
  • 3 tablespoons sesame seeds
  • 1 bottle Stonewall Kitchen Wasabi Ginger Sauce


  1. Preheat the oven to 350 degrees.
  2. Meanwhile, bring a large pot of water to boiling and add 1/2 the dumplings.
  3. Bring back to a boil and cook for 8 minutes, until dumplings rise to the top.
  4. Remove immediately and place in a large bowl with ½ the butter and ½ cup soy sauce.
  5. Toss until dumplings are coated. Arrange dumplings on a cookie sheet or jelly roll pan lined with parchment paper.
  6. Sprinkle half the sesame seeds on top of the dumplings and bake for 6 minutes until slightly crispy.
  7. Repeat this procedure with the second half of the dumplings.
  8. Store the dumplings in zip lock bags until ready to use (This can be done up to two days in advance).
  9. If the dumplings have been made ahead and refrigerated, place them into a microwave in the zip lock bag and warm for about 90 seconds. Place on skewers and proceed with serving directions.
  10. Place the dumplings on skewers and arrange on a platter.
  11. Pour the Wasabi Ginger dipping sauce into an attractive bowl and serve with the dumplings.

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Wasabi Ginger Sauce
Wasabi Ginger Sauce Item: 131110 $7.95