That looks fantastic!
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‘Twas the night before thanksgiving…
Had one of my favorite meals from my aunt’s repertoire - fish pie (largely because she was on a freezer organization kick and reciting everything we might have for dinner based on the contents and I jumped on it when she said “fish pie?”). Inside: cod, salmon, and shrimp in seafood-flavored white sauce, layered with peas and then a well-buttered mashed potato topping.
I made gyoza for a late lunch after we did a bunch of prep for tomorrow - ”lacey” gyoza that turned out as they should have for the first time, lovely crunchy bottom, if a bit overcrowded in the pan.
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Thank you! Needed to get the holiday mashed potato fix in early!
Us too!
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Haha, thanks. We got another round of the turnips in our farm share today. I need some new ideas.
It’s one of my favorites, for sure. It’s definitely sweet though.
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Chinese turnip cakes?
Turnip latkes? (These were surprisingly good)
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Is it noticeably better than whatever else is available?
Chin chin
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Now I’m intrigued. Did you follow a recipe?
Cheers! 
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My husband cooked today. He made this pasta recipe with FIL’s wild salmon (yes, again, he froze a whole side). At my request he subbed evaporated milk for some of the cream. It was pretty harshly garlicky and needed more umami, IMO. Some chicken BTB would have really helped round out the sauce - as would have cooking out the garlic more before proceeding with the sauce. But I appreciated the effort and not having to cook, and of course smiled and kept critiques to myself 
His salmon cook was spot on (those thin filets were way overcooked in last night’s IP recipe).
My contribution was a super simple green salad with dried cherries and pistachios, balsamic vinaigrette.
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Just like latkes… grate or chop small in FP, drain, add your usual seasonings (incl onions if you like, I do), egg and flour, fry.
The turnip cake is good too - I like this lady’s explanation (I didn’t have the usual additions like dried shrimp and chinese sausasage, so I used bacon and dried shiitakes for the umami elements).
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It took me a minute to realize that this is the underside of several dumplings, all cooked together!
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Thank you, thank you!
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Ha
Yes
Here they are visibly crammed in the pan after steaming and expanding (I should have done 2 batches but I was tired and hungry)
And the “lace”
Such an extra nice crunch!
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YUM!!! (is a sentence)
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I have never understood why MC used a PC for that recipe… and I grew up with overcooked-by-western-standards long-boiled fish preps 
— but in all my lifelong PC-loving cultural exposure, I have NEVER seen seafood pressure cooked 
The only thing I could think of was that she really wanted that recipe in the book, and it’s an IP book, so… 
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