Chinese Turkey Dumplings
|Ground raw turkey||1⁄2 Pound, ground freshly|
|Canned sliced water chestnuts||8 Ounce, drained and finely chopped (1 Can)|
|Finely chopped green onions||1⁄3 Cup (5.33 tbs)|
|Low sodium teriyaki sauce||1⁄4 Cup (4 tbs), divided|
|Egg white||1 , lightly beaten|
|Grated peeled ginger root||2 Teaspoon|
|Wonton skins||40 , thawed (Fresh Or Frozen)|
|Vegetable cooking spray||1|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Chili oil||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
Combine first 6 ingredients in a medium bowl; stir well.
Place 1 heaping teaspoon turkey mixture in center of each wonton skin.
Bring sides of wonton up around filling, and pinch together to form individual bundles.
Arrange bundles in a single layer in a steaming basket coated with cooking spray.
Place over boiling water; cover and steam 20 minutes.
Transfer dumplings to a serving platter.
Combine sherry, chili oil, and chili powder in a small saucepan; stir well.
Bring to a boil; cook 1 minute.