Pan-Fried Dumplings with Rutabaga Salad

For 3-4 servings:

Turkey Dumplings (we have a lot of turkey leftovers from christmas, but other proteins like chicken, beef, pork… are also fine as filling):

cut 1 medium size zucchini, 1 medium size carrot and 2 big champignons into thin short slices or small cubes, mix them well in a bowl with 1 full ts of salt, let the mix sit for awhile so that the water comes out, in the mean time cut the meat from a whole turkey leg into small pieces

there should be water that came out of the vegetables, squeeze more water out and pour the water away (less wet vegetable makes better filling, but it doesn’t need to be very dry)

add the turkey meat into the vegetable mix, spice the mix with white and black pepper, salt, minced garlic and ginger, a pinch of minced fresh chili, and ca. 2 ts of soy sauce, mix well then make dumplings (find out how to wrap a dumpling)

heat up oil in a frying pan, fry all three sides of each dumpling (bottom, front and back) until they become golden and look crispy, then add in a little bit of water (repeat multiple times, only small bit of water at a time) to let the steam cook through the inside of dumplings

serve warm (soy sauce and vinegar mix can be served on the side)

Rutabaga Salad:

cut ca. 250g rutabaga into thin long slices, mix them in a bowl with 1 ts of salt, let it sit for a while, then wash away the salt and let it dry a bit

throw in a small bunch of chili slices and a pinch of minced garlic, then spice with soy sauce, vinegar, salt and sugar (chili sauce optional)

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