Steamed Money Bag Dumplings

Finely dice the rehydrated shiitake mushrooms after squeezing out any excess water and removing the tough stems. Mince the ginger, finely dice the carrot, and chop the bamboo shoots so the filling cooks evenly.

Heat the vegetable oil in a wok or skillet over medium-low heat. Add the ginger and carrot and cook for 1 minute, stirring often, until fragrant.

Add the shiitake mushrooms and bamboo shoots, raise the heat to medium, and stir-fry for 2 to 3 minutes. Pour in the Shaoxing wine, light soy sauce, and vegetarian oyster sauce, then cook until the vegetables are tender and the mixture looks fairly dry.

Stir in the scallions, transfer the filling to a plate or bowl, and let it cool completely before assembling. The filling should be cool so the wrappers stay easy to handle.

Bring a small pot of water to a boil and prepare a bowl of ice water. Blanch the cilantro stems for 5 to 10 seconds, then immediately transfer them to the ice water to keep them flexible and green; drain and pat dry carefully.