Combine turkey, Chinese cabbage, waterchestnuts, carrot, green onion, cilantro, soy sauce, sherry, garlic, ginger and hot sauce.
For each wonton, square wonton skin with one straight edge toward you. Spread 1 tsp. of filling in center of skin. Gather up all four corners to center and pinch with fingers to form a pouch. Repeat with remaining skins and filling.
If preparing wontons ahead, store on pans lightly sprinkled with cornstarch.
Place 1 Tbsp. oil into non-stick sauté pan. Lightly brown bottoms approx. 2 min.
Add 1/2 cup water. Cover quickly and steam 4-5 min. or until skins are slightly translucent. (Prepare in 2 batches for best results.)
Serve hot with white vinegar garnished with lemon grass for dipping, if desired.