Soak the dried shiitake mushrooms in hot water for about 20-30 minutes or overnight. Drain and finely dice, saving the soaking water.

Heat 2 tablespoons of vegetable oil in a wok over medium-low heat. Add minced ginger and finely diced carrots; sauté for about 1 minute until fragrant.

Increase heat to medium, add diced shiitake mushrooms and bamboo shoots. Stir-fry for 2-3 minutes until fragrant and well combined.

Pour in Shaoxing wine, light soy sauce, and vegetarian oyster sauce; cook for about 2 minutes until the mixture reduces slightly.

Once filling has cooled slightly, fold in chopped scallions and mix thoroughly. Allow mixture to cool completely.

Blanch cilantro stems briefly in boiling water for 30 seconds, cool in cold water and drain.

Roll each dumpling wrapper to about 4 inches in diameter, placing 1 tablespoon of filling in the center. Pinch edges together and tie with a blanched cilantro stem.

Steam dumplings for 3 minutes until wrappers are translucent. Alternatively, pan-fry dumplings for 2-3 minutes on each side until golden brown.

Arrange cooked dumplings on a serving platter and serve with soy sauce or vinegar-based dipping sauce.