ready in 40 min.
Blanch the leeks in salted water for 2-3 minutes. Refresh in cold water and pat dry. Lay out overlapping leaves in 8 portions, forming rectangles of approximately 15 x 10 cm, and chop the leftover pieces of leek.
Mix together the chopped leek, carrot, garlic and ginger and season with salt and ground black pepper.
Arrange the turkey on top of the leek rectangles. Divide the carrot mixture between them. Fold in the ends and roll up each rectangle into a sausage shape. Place in a steamer basket, cover and steam for around 12 minutes until cooked through.
Serve with soy sauce for dipping.