Put carrots in microwavable bowl and cover with water. Cook until tender, about 3 minutes depending on how finely shredded the carrots are (I used a julienne peeler). Drain and let cool.

In a large bowl, mix together cooked carrots, turkey, mushrooms, soy sauce, rice wine, sesame oil, onion powder, salt and cornstarch. Stir together until well combined.

Spoon a well rounded teaspoon of filling onto a dumpling wrapper. Seal filling with wrapper. Wrap remaining dumplings.

Bring water to boil in bottom of a steamer pot. Place dumplings in a parchment paper lined steamer. Steam 15 minutes until cooked through.