Turkey Dumplings

This wonderful recipe for turkey dumplings is courtesy of Jennifer Lee ("The Fortune Cookie Chronicles").

Yield Makes about 80 dumplings

Ingredients
    1 pound ground turkey
    1/2 head iceberg lettuce, chopped
    1/4 cup soy sauce
    1 tablespoon sesame oil
    1/4 cup white vinegar
    1 tablespoon sugar
    5 scallions, light green parts only, chopped
    2 large eggs
    1 (10oz) pack white button mushrooms, cleaned and chopped
    Coarse salt
    All-purpose flour, for baking sheet
    2 (12-ounce) packages round dumpling or gyoza skins
    2 tablespoons canola oil
    Dipping Sauce

Method  
In a large bowl, mix together turkey, lettuce, soy sauce, sesame oil, vinegar, sugar, scallions, eggs, and mushrooms until well combined. Season with salt.
   
Lightly dust a baking sheet with flour. Place about 1 teaspoon filling in the center of a dumpling skin. Use your finger or a pastry brush to moisten edge of dumpling skin with water. Fold skin over filling to form a half-moon shape. Press edges to seal. Place on prepared baking sheet. Repeat with remaining filling and dumpling skins. (At this point, dumplings may be frozen. To freeze, place dumplings on a parchment-lined baking sheet and freeze until frozen. Transfer dumplings to a resealable plastic bag and keep frozen up to 3 months.)
   
In a large nonstick skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 seconds. Add 1/4 cup water to skillet and cover. Cook until turkey is cooked through, 8 to 10 minutes (12 to 15 minutes if frozen). Serve immediately with Dipping Sauce.