I finally had a chance to make these yesterday. They were really pretty good. I followed the directions exactly. First, I have never worked with ground turkey. It looks like ground beef - but it is way "mushier". Once I got over that, I was OK. I used level small scoops for each wonton and I got more than the 16 wontons. I think I got 22 wontons or so. And I still think that was plenty of meat inside the wonton. I steamed some of them and it took closer to 8-10 minutes to come to 160 degrees. The dipping sauce was a little spicy, so I decided to use just soy sauce and add a little of the Asian Seasoning - much better. (I am still trying to figure out what Chinese restaurants use as the dipping sauce with their dumpings...) Then, I decide to fry the remaining wontons (DH likes them fried better than steamed so I decided to give it a try). I took the 10" Exec Skillet and put 1 Tablespoon Oil and heated it up over Med-High heat. Then I added 12 of the wontons and "cooked" them until they were brown on the bottom (2-4 minutes) - don't turn them, just let the bottoms get brown. Then add 1/3 cup water, lower heat a little, cover and let the wontons soak up all the liquid (about 5-7 minutes). It really worked nice. I did 16 this way, so I increased the water to 1/2 cup to make up for the additional wontons.