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White Lotus Dumplings

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Los Angeles Times
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dairy free nut free vegan vegetarian


looks like a nice recipe.
Cedric Chee   •  19 Jan   •  Report
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4 cups loosely packed (3 ounces) snow pea leaves (leaves only)

1/4 cup sesame oil

A generous 5 cups (20 ounces) finely chopped, stemmed fresh shiitake mushrooms, from 1½ pounds whole

1/2 cup (4 ounces) finely chopped water chestnuts

2 tablespoons plus ¾ teaspoon (1 ounce) sugar

2 teaspoons (½ ounce) salt

3 tablespoons (1½ ounces) mushroom broth

About ½ cup (2 ounces) wheat starch

Generous 1/3 cup (2 ounces) potato starch

1/4 cup boiling water, more if needed

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