Empty 2 packages of OmniPork Ground into a large mixing bowl. Add the soy sauce, ½ tablespoons vegan oyster sauce, salt, pepper, and a few splashes of sesame oil. Using a pair of chopsticks, stir the mixture in one direction until incorporated. Fold in the celery and water chestnut, then set aside or refrigerate.
Fill a bowl of water with ice and bring a pot of water to a boil.
Add ½ teaspoon of salt and a drizzle of cooking oil. Blanch cabbage leaves for 45 seconds or so. Carefully transfer to the cold water bath. Blanch the cilantro stems for a minute or until you can bend the stem without breaking it. Remove and cool in the water bath.
Drain out the water and gently squeeze each leaf to remove the extra liquid.
Take a leaf and flap the side over to create a circle, covering any holes if you find some.
Place a spoonful of filling in the middle, then bring the side to the middle to secure the mixture.
Set the dumpling bottom on a work surface and use a cilantro stem to tie it around into a bag-like shape, then transfer to a plate (I had 8-9 per plate and steamed separately). Top the middle with chopped carrots.
Steam for 6-8 minutes over high heat. Carefully transfer the dumpling to a new plate, reserve the juice to make the sauce.
Heat a large non-stick pan with oil and sauté ginger until aromatic, add the dumpling juice along with 2 tablespoons of water, adding more if you like. Season with vegan oyster sauce (I used 1 teaspoon for the 8 dumplings juice above). Thicken the sauce with a thin cornstarch slurry. Repeat the same step for the rest of the dumplings. Then, spoon the sauce over the dumplings before serving. Serve immediately.