Soak the dried shiitake mushrooms overnight or in hot water for about 2 hours until they're rehydrated. Once ready, dice them alongside the ginger, carrots, and bamboo shoots for a colorful filling.

Heat vegetable oil in a wok over medium heat. Stir-fry the minced ginger and diced carrots for 1 minute until fragrant. Then, add in the mushrooms and bamboo shoots, continuing to stir-fry for another 2-3 minutes. Pour in the Shaoxing wine, light soy sauce, and vegetarian oyster sauce, cooking until everything is tender and the mixture is dry. Stir in the scallions and let cool.

Blanch the cilantro stems in boiling water for 5-10 seconds, then shock them in cold water before patting dry. This will make them pliable for tying the dumplings.

Take a dumpling wrapper and place approximately 1 tablespoon of the cooled filling in the center. Fold the wrapper over and pinch the edges to seal, then tie it closed with a cilantro stem.

Line your bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the assembled dumplings inside the steamer and steam for about 3 minutes until they look translucent. If using thicker wrappers, adjust the steaming time to approximately 15 minutes.