Slow Cooker Shanghai-Style Beef Borscht
Slow Cooker Shanghai-Style Beef Borscht is an Eastern European main course. One serving contains 517
Shanghai Shao Mai Sticky Rice Dumplings
Ingredients
- 400 grams (2 cups) glutinous rice (I use Thai glutinous rice)
- 1-inch piece ginger
- 10 dried shiitake mushrooms, rehydrated in hot water until soft
- 150 grams fresh or canned bamboo shoots
- 3 tablespoons neutral oil (such as vegetable or grapeseed)
- 3 tablespoons 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
- 1/2 teaspoon kosher salt, plus more to taste
- 1 dash white pepper
- 50 to 60 round dumpling wrappers, at room temperature
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