Steamed Asian Dumplings

For filling:
Mix turkey, soy sauce, green onion, garlic, rice vinegar, ginger, udon sauce, egg, salt, pepper, and chili sauce.

Place a wrapper in hand and put about 1 tablespoon of filling in center, twist into little purses, make sure to pinch together well. Place cabbage leaves in steamer to keep dumplings from sticking, then put the dumplings on top of the cabbage. Steam for 8-15 mins or until done. Dip in sweet chili sauce.

I stir fried the leftover cabbage with some soy sauce as a side dish.

The cabbage leaves keep the dumplings from falling through the grates if you have one like mine, plus it keeps them from sticking. If you have a tiny steamer/rice cooker like I do (and want to get the job done faster) you can use a skillet filled half way with water and bring it to boil. I then hijacked the grate thing out of my toaster oven and set it over the skillet (you can use any type of grate that fits over the top of your skillet) and placed a few cabbage leaves over it. I then set my dumplings on top and covered with another skillet. This worked just as well as the rice cooker. But just make sure you keep refilling the water in the skillet.