Vegan Shiitake Jiaozi With Black Vinegar Dipping Sauce Recipe - Los Angeles Times

Ingredients

• 8 dried shiitake mushrooms
• 1 3/4 cups shelled edamame, thawed if frozen
• 1/2 cup canola or vegetable oil
• 1/2 medium brown onion, finely diced
• 6 garlic cloves, minced
• 1 3/4 pounds kale, stems discarded, leaves shredded
• 1/2 teaspoon ground white pepper
• Kosher salt
• 1 piece (1 inch) fresh ginger, peeled and minced
• 1 tablespoon plus 1 teaspoon vegan or vegetarian oyster sauce
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 tablespoon toasted sesame oil
• 2 1/2 cups all-purpose flour, plus more
• 1 tablespoon ground turmeric
• 1/4 teaspoon kosher salt
• ½ cup Chinkiang black vinegar
• 1 tablespoon chile oil
• 4 garlic cloves, minced