MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
  
       Title: SHRIMP DUMPLINGS
  Categories: Dumplings, Chinese
       Yield: 24 Dumplings
  
            Non stick spray
       4 lg Dried mushrooms,
       3 ea Green onions, quartered
            Crosswise
     1/2 ea Clove garlic
       8 oz Shrimp, shelled and deveined
       6 oz Ground turkey
       2 ts Soy sauce
       1 ts Dark sesame oil
       3 ds Of hot red pepper sauce
       6 ea Egg roll wrappers,
            Each cut into 4 squares
            Or
      24 ea Wonton skins, each 2 1/2
            Inches square
 
 MMMMM-----------------------DIPPING SAUCE:----------------------------
       2 tb Reduced sodium soy sauce
       2 ts Rice wine vinegar
     1/2 ts Honey
     1/2 ts Dark sesame oil
     1/2 ts Minced fresh ginger
            Or
     1/8 ts Ground ginger
  
   Coat a steamer basket with the nonstick cooking spray and set aside.
   In a small saucepan, soak the mushrooms in boiling water to cover for
   15 minutes, then drain. Remove and discard the stems, cut the caps
   into quarters. In a good processor, combine the mushroom caps, green
   onions, and garlic and whirl until coarsely chopped. Add the shrimp
   and whirl until finely chopped. Transfer to a medium size bowl and
   stir in the ground turkey, soy sauce, oil and red pepper sauce.
   
   Place 1 tablespoon of the shrimp mixture in the center of each wrapper
   square. dampen the edges with water, then fold up the sides around the
   filling, pleating the edges. Place in the steamer basket, leaving 1/2
   inch of space between the dumplings for the steam to circulate. Set
   over bowling water, cover and steam for 15 minutes. Meanwhile prepare
   the dipping sauce. In a small bowl, whisk together the soy sauce,
   vinegar, honey, oil and ginger. Serve the dumplings hot with the
   dipping sauce. Makes 24 dumplings.
   
   Note:  Did not feel like going out for wrappers I substituted alum
   foil for wrappers. 4 inch square.  Did not spray the basket. Added 2
   beaten eggs to filling. After steaming, carefully unfolded 6
   dumplings onto each of 4 indivual plates .Made double the amount of
   sauce and dabbed it on on the dumplings instead of dipping.
   
   enjoy, Lei Gui Bronx,NY
  
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