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Vegan Shanghai Shao Mai (Sticky Rice Dumpling)
  • 2 cups glutinous rice (I used Thai glutinous rice)
  • 1-inch piece ginger
  • 10 dried shiitake mushrooms rehydrated in hot water until soft
  • 1 cup fresh or canned bamboo shoots
  • 3 tablespoons neutral oil such as vegetable or grapeseed
  • 3 tablespoon dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons vegan oyster sauce
  • 1 tablespoon granulated sugar
  • 2 teaspoons umami seasoning such as Yondu, plus more to taste
  • ½ teaspoon kosher salt plus more to taste
  • 1 dash white pepper
  • 50 round dumpling wrappers at room temperature
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