Tender Turkey Siew Mai

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We had a small gathering at my new townhome the other day and I had to make a few appetizers for the guests....this appetizer is a twisted recipe from the original recipe of a regular pork siew mai ...I just replaced the pork with some tender minced turkey and used the dumpling skins for making the siew mai instead of wonton skins for a decadent stylish look....bite size appetizers.....yummy....they were so delicious....and lighter too.....grin **


Tender Turkey Siew Mai 
Ingredients : 


8 oz minced turkey 
1/2 tsp salt 
1/4 tsp ground black pepper
1 tsp soya sauce 
1 tbsp Shao Xing chinese cooking wine 
3 stalks green onions -sliced thinly  
1 tsp sesame oil 
1 packet dumpling skins -50 pieces 
a little cornstarch mix with some water 


Method: 


Mix the minced turkey with the salt, black pepper, soya sauce, chinese cooking wine,sesame oil and sliced green onions in a bowl to marinade for about 1 hour in the fridge. Use a small spoon for scooping a little meat filling in the middle of the dumpling skin. Using your fingers spread a little cornstarch water on the sides of the siew mai and then gather up the edges all around to form a cup shape.Then tap the bottom lightly on a flat surface to flatten the bottom slightly. Arrange them nicely about 1/2 inch apart in an oiled large plate or lined bamboo steamer rack. Garnish if desired, pressing gently the garnished lightly into the filling on top. Steam them over high heat for about 10-12 minutes and serve the dumplings hot.