Soak your dried shiitake mushrooms in warm water for at least 30 minutes, or overnight for best results. Drain and dice them finely, saving the soaking liquid for future use.

Heat a tablespoon of vegetable oil in a wok over medium heat. Add finely minced ginger and diced carrots, sauté for about 1 minute until fragrant.

Raise heat to high and introduce diced shiitake mushrooms and bamboo shoots into the wok. Stir-fry for 2-3 minutes until the mushrooms soften.

Pour in Shaoxing wine, light soy sauce, and vegetarian oyster sauce, stirring constantly for another 2 minutes.

Fold in finely chopped scallions and allow the filling to cool completely.

Blanch cilantro stems in boiling water for 5-10 seconds, then transfer to ice water.

Roll out dumpling wrappers to 4 inches in diameter. Place a tablespoon of filling in the center of each.

Pinch the edges of each wrapper to close them tightly, creating a 'money bag' shape.

Steam your dumplings in a bamboo steamer for about 3 minutes until wrappers are translucent.