In bowl, mix soy sauce, 1 tbsp. ginger and 1 tbsp. water. In food processor, pulse chicken until ground, about 5 pulses. In large bowl, mix chicken, cabbage, remaining ginger, oils and 2 tbsp. water; season. Divide mixture among wrappers. Brush edges with water and press four corners together at top. Steam 3 to 5 minutes. Serve with sauce.