Soak the dried shiitake mushrooms in hot water for about 30 minutes, or overnight for best results. Once softened, drain and finely dice the mushrooms.

In a wok, heat 2 tablespoons of vegetable oil over medium-low heat. Add minced ginger and finely diced carrot, sauté for about 1 minute.

Increase the heat to medium-high and add the diced shiitake mushrooms and finely diced bamboo shoots. Stir-fry for 2-3 minutes.

Pour in 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, and 1 tablespoon of vegetarian oyster sauce. Cook for an additional 2 minutes.

Remove from heat and fold in the chopped scallions. Allow the filling to cool completely.

Blanch the cilantro stems in boiling water for about 10 seconds and transfer to cold water. Drain.

Roll the dumpling wrappers out to about 4 inches in diameter. Place 1 tablespoon of the cooled filling in the center of each wrapper.

Pinch the edges of the wrappers closed, leaving the top open for an authentic money bag look. Tie with blanched cilantro stems.

Prepare a bamboo steamer lined with parchment paper and steam the dumplings for approximately 3 minutes.

Serve hot with soy sauce or a vinegar-based dipping sauce.