Sticky Rice Shao Mai (Din Tai Fung Inspired)

Rinse and drain rice a few times until water runs clear. Add rice, water, shiitake mushroom, shallot, ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white paper to a rice cooker and turn on until rice is cooked through. Once cooked, let rice cool for 10-15 mins.
1 cup sweet rice, 1.25 cups water, 4 dried shiitake mushrooms, 1 shallot, ½ inch ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon granulated sugar, Pinch of salt, Pinch of white pepper
With a wonton wrapper, form a C with your index finger and thumb and fill the dumpling until it reaches the top. Squeeze the center to get a vase shape, flatten the top of the rice and flatten the bottom so it can stand on its own.
10-15 pieces dumpling wrappers
Heat up water and prepare your steamer basket. Transfer dumplings to the steamer and steam for 8-10 mins. Remove from heat and enjoy immediately.