For the dumplings: 1 pound ground turkey 4 tablespoons water 4 scallions, finely chopped 1 tablespoon finely chopped ginger 2 tablespoons soy sauce 4 tablespoons corn oil 1-pound package 3-inch round dumpling wrappers 3 tablespoons water (for steaming) For the sauce: 1 cup soy sauce 2 tablespoons water 2 tablespoons rice wine vinegar 1 teaspoon sugar 2 tablespoons finely chopped fresh ginger 2 tablespoons finely chopped scallions 1 clove garlic, finely chopped For the dumplings: In a bowl knead together the turkey and water. Let the meat sit for 10 minutes to allow it to absorb the water. Add the scallions, ginger, soy sauce and 1 tablespoon of the corn oil. Blend thoroughly. Set a wrapper on the counter and put a tablespoon of the filling in the center. With your fingertip moisten the edges of the wrapper and fold it in half to encase the filling. Pleat the edges or leave them plain. Continue shaping dumplings using the remaining wrappers and filling. In a large skillet heat 3 tablespoons of the oil and when it is hot, add enough dumplings to make a single layer. Cook over low heat for 2 to 4 minutes, turning often, until one side is nicely golden. Add 3 tablespoons water, cover the pan, and steam the dumplings for 6 minutes more or until they are tender. Meanwhile, make the sauce: In a bowl combine the soy sauce, water, rice vinegar, sugar, ginger, scallions and garlic. Stir well and transfer to a small bowl. Serve with the dumplings. Makes about 40 dumplings.
