Make the turkey meat filling:

• Place the rough chopped cabbage into a food processor.
• Give it a few pulses until the cabbage is finely chopped.
• Transfer the finely chopped cabbage into a sieve or colander.
• Sprinkle 1 teaspoon coarse sea salt over the cabbage and mix until incorporated. Let it sit for 10 minutes.
• Place the rehydrated shiitake mushrooms, green onions, garlic, ginger in the food processor and pulse until finely chopped.
• Transfer the mixture to a large bowl.
• Gently squeeze the excess water from the cabbage and place into the bowl with the mushrooms. Set aside.
• Add the ground turkey, salt, soy sauce, sesame oil, and white pepper to a large bowl (I used a stand mixer bowl with a paddle attachment).
• With a pair of chopsticks, stir the meat mixture in one direction (or use a stand mixer with a paddle attachment and turn it on low speed).
• Gradually add 1 tablespoon of reserved mushroom liquid (or water or poultry broth) to the meat mixture while the stirring (or the machine is running). Continue adding enough liquid (about 5-6 Tbsp) until the turkey meat is moist, but not watery.
• Add the cabbage and mushroom mixture into the meat and continue stirring until incorporated.

Make the dumplings:

• Lightly grease a large platter with sesame oil or line a baking sheet with parchment paper.
• Remove the dumpling wrappers onto a plate and cover with a damp cloth or paper towel.
• Have a small bowl of water ready.
• Take 1 heaped teaspoon of filling and place it in the centre of the wrapper.
• Dip your finger in a little water and go around the edge of half of the dumpling wrapper.
• Fold in half and pinch to pleat the edges to seal the dumpling.
• Place onto the greased platter or baking sheet and continue with the remainder.

Cook the dumplings:

Boil:

• Bring a large pot of water up to a boil.
• Add the turkey dumplings to the water and give it a stir (so that they don't stick to each other).
• Cook until the dumplings float, about 5-6 minutes.
• Use a slotted spoon to remove the dumplings.
• Serve hot with dipping sauce.

Pan-fry:

• Heat up a large frying pan over medium heat.
• Add 2 tablespoon of vegetable oil to the pan.
• Arrange the dumplings onto the pan and pour in ½ C of water. Cover with a lid.
• Bring it to a boil, and then remove the lid.
• When the edge of the dumplings turn crisp and brown, use a spatula to remove the dumplings, about 5-10 minutes.
• Serve immediately with dipping sauce.

Make the dipping sauce:

• Combine the black vinegar (Chinkiang), soy sauce, sesame oil in a small bowl and give it a stir.
• Mix in green onions, a few slices ginger, sesame seeds, and serve with the turkey dumplings.