Directions:
First, get out your ingredients and assemble them on your counter.
* On your chopping board, chop the green onion stems, chop the celery and the basil.
Make the dipping sauce by placing all the sauce ingredients in a small bowl and stirring them together. Set the sauce aside.
In a large bowl place the ground turkey and all the other ingredients except for the won ton wrapprs and the dipping sauce ingredients. Mix up the filling with your hands until it is well mixed as if you are making a meat loaf. The filling will be moist, but not runny.
Set up a counter area with waxed paper, enough paper to allow for twenty wrappers at a time. I like to use the assembly line approach. Fill a small dish with water and keep it handy. Also have a salad fork ready for pressing around the dumplings. I know that the chinese don't press with a fork, but I could not pinch my dumplings the way they do without the filling falling out, so I decided to use the same method I use for making ravioli.Sorry chinese grannies everywhere, but my Italian granny did it this way for ravioli and it works for me.
Take a rounded teaspoon of filling and place it in the center of the won ton in a straight line. Dip your finger in water and brush the water all around the edges of the wonton. Fold it in a triangle and pinch it closed.
Place the dumpling back on the counter and press around all the edges with a fork. You can even dip the fork in water before pressing all the edges closed. Sometimes a bit of filling might escape. Just wipe it away with the edge of your finger and wipe your hands on a paper towel before continuing on to the next won ton to be filled.
Place your wontons on a wax paper lined cookie sheet and put them in the freezer. When they are frozen, place them in a freezer plastic bag until ready to use them.
How to cook fresh dumplings:
Heat the 1 or 2 tbsp of cooking oil in a 8 to 10 inch non-stick skillet on medium high heat. When the oil is hot and shimmering, add 8 to 10 dumplings to the skillet. Lay them flat in a single layer.
Saute them for two minutes. Flip them over and brown the other side which browns much faster - like 1/2 a minute.
Pour in one cup of water, add 1 tsp of sesame oil, bring to a boil and then turn down the heat to simmer and clap a top on the skillet. Steam the dumplings for 5 to 7 minutes. Take the dumplings off the heat, place dumplings in a soup dish, and serve with dipping sauce on the side. Heavenly!!