|Non-stick cooking spray||2 Tablespoon|
|Dried mushrooms||4 Large (Tree Ear/Shiitake)|
|Green onions||3 , quartered crosswise|
|Garlic||1⁄2 Clove (2.5 gm)|
|Shrimp||8 Ounce, shelled and deveined|
|Ground turkey||6 Ounce|
|Hot red pepper sauce||3 Dash|
|Egg roll wrappers/24 wonton skins, each 2 1/2 inches square||6 , each cut into 4 squares (Each 6 Inches Square)|
|Reduced sodium soy sauce||2 Tablespoon|
|Rice wine vinegar||2 Teaspoon|
|Dark sesame oil||1⁄2 Teaspoon|
|Minced ginger/1/8 teaspoon ground ginger||1⁄2 Teaspoon|
1 Coat a steamer basket with the nonstick cooking spray and set aside.
In a small saucepan, soak the mushrooms in boiling waterto coverfor 1 5 minutes, then drain.
Remove and discard the stems; cut the caps into quarters.
2 In a food 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.
3 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 boiling water, cover, and steam for 1 5 minutes.
4 Meanwhile, preparethedippingsauce.
Inasmall bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger.