Soak the dried shiitake mushrooms overnight in cold water, or in hot water for about 30 minutes until tender.

Finely dice the rehydrated mushrooms and set aside, saving the soaking liquid for later.

Heat vegetable oil in a wok over medium-low heat, add minced ginger and diced carrots, sauté for about 1 minute.

Raise heat, add diced mushrooms and bamboo shoots, stir-fry for 2-3 minutes.

Pour in Shaoxing wine, soy sauce, and vegetarian oyster sauce, cook for about 2 minutes until mostly evaporated.

Remove from heat and fold in chopped scallions, cool the mixture completely.

Blanch cilantro stems in boiling water for 10 seconds, transfer to cold water.

Prepare wrappers about 4 inches in diameter, place about 1 tablespoon of filling in each.

Pinch edges of wrappers to seal, tying with blanched cilantro stems.

Steam dumplings in a bamboo steamer for 3 minutes or pan-fry until golden brown.