Per request from ajas.
I referenced this recipe but changed a few things. I used a 20oz pack of ground turkey, then the garlic, ginger, 2 thinly sliced scallions, some Tamari, sesame oil,an egg, in about the recommended measures.
I used Nasoya wrappers. Either the square wonton ones or round dumpling ones work. I seemed to have an easier time making the round ones pretty this time.
When I cook them, I drizzle a small amount of olive oil into a non stick skillet, add about 1/4 c. water, and then place the dumplings on the pan. Cover, then let them steam until the water is gone. Then, uncover and let them get brown on the bottom. I place on wax paper or parchment(before and a clean piece after cooking).
I make a dipping sauce with some of the tamari, sesame oil, seasoned rice vinegar, minced or crushed clove of garlic and some grated ginger and sliced scallions, and brown sugar to taste.
http://allrecipes.com/recipe/chinese-pork-dumplings/