Back in LA now. This dish is actually from a couple of months ago, so here it is now:-)
It's a collaboration of Donabe Steamer, "Mushi Nabe", and Kyoto-style (shallow) classic donabe, "Kyoto Ame-yu".
I made lotus root & shrimp dumplings first. In a bowl, I mixed some grated lotus root, minced shrimp, shio-koji, and katakuriko (potato starch), and shaped the mixture into balls and steamed in Mushi Nabe.
Then, I made hot pot with sun-dried mushrooms, vegetables, and these steamed dumplings.
So wonderful. Wow, these dumplings were outstanding. I'm too tired today to write the full recipe, but I will try to do so sometime later.
Happy donabe life.
