Last time I made dumplings from chopped pork from the ribs section.  This time I did it from ground Turkey.  I still have trouble pleating the dumplings neatly, but they're so tasty anyway.

Wrapper: I mixed 1/2 C of flour, a couple dashes of salt, and enough water to make the dough come together but not be sticky.  Kneaded for a few minutes until smooth.  Let rest at least 1/2 hour.

Filling: Mixed about 1/2 lb. ground turkey, a couple chopped scallions, about 1 Tbsp each of soy sauce, sake, sugar, grated frozen ginger, cornstarch, and then a little granulated garlic, and salt.  I let that marry while the wrapper dough was resting

I kneaded the dough for a minute to smooth it out, then rolled it into the diameter of a quarter and sliced 1/2" slices.  Over a lightly floured board, I used a rolling pin to flatten the wrapper into a paper thin translucent circle.  Holding the wrapper in hand, not on the palm but over the fingers, I spooned in a tsp of filling, then pinch/pleat closed and arranged on a floured tray.  This batch made 16 dumplings.

To cook I brought 2 cups of water to boil in a deep 11" skillet.  I covered the metal steamer basket with a layer of lettuce and arranged 8 of the dumplings, covered, and steamed for 8 minutes.  For the second batch I replaced the 2 cups of water but the lettuce was still fine to steam a second time.  To serve, I used another fresh piece of lettuce on the the plate.