1 ½ Tbsp (22 mL) Sriracha or other hot chili sauce
1 ½ tsp (7.5 mL) maple syrup
In a medium skillet, heat canola oil over medium-high heat. Add the ginger, green onions, and garlic, cooking about 3 minutes until fragrant and lightly golden. Be careful not to burn. Remove from heat.
In a large bowl, stir together ground turkey, chopped herbs, curry paste, fish sauce, olive oil, maple syrup, salt, pepper and the cooked ginger, garlic and green onions and any remaining oil. Stir well, being sure to incorporate the curry paste well.
Working with one wonton wrapper at a time, place 1 heaping tsp (5 mL +) of turkey mixture in the middle. With a wet finger (keep a bowl of water handy) moisten the edges of the wrapper, then bring the 4 corners together, pinching to seal. Cover filled dumplings with a clean, damp towel as you work, so they don't dry out.
In a large nonstick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add the dumplings seam side up and cook until golden on the bottom, about 1 minute. Carefully add ½ cup (125 mL) water to skillet and cover, cook until water is almost evaporated, about 3 minutes.
Uncover and cook until all water evaporates, another minute. Reduce heat to medium if they overbrown. You may have to cook in batches, depending on the size of the pan.
If planning on making these ahead, freeze them raw, then thaw before cooking. Serve warm with dipping sauce. Makes about 34 dumplings.
Combine the soy sauce, rice vinegar, sriracha and maple syrup in a small bowl.
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