Prepare the Black Fungus Mushrooms: Soak 1 cup of dried black fungus mushrooms in a bowl with enough water for about 30 minutes. Then shred them.

Prepare the Vegetables: Grate 150g of zucchini and 100g of carrot. I recommend using a grater with the smallest shredding holes to make the shreds as fine as possible; otherwise, they can be difficult to wrap. Mix the grated vegetables with 1 teaspoon of salt and let them sit for 10-15 minutes. Squeeze out the excess water.

Make the Filling: In a bowl, combine the shredded zucchini, carrot, 1 cup of scrambled eggs, and the blanched black fungus mushrooms (blanch for 2-3 minutes). Add 20g of green onions and 1 tablespoon of dried shrimp. Season with 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1/2 teaspoon of oyster sauce, 1/2 teaspoon of chicken bouillon powder, and 1 teaspoon of sesame oil. Mix well with chopsticks. The vegetable filling is now ready.

Prepare the Dumpling Wrappers: Use a rolling pin to flatten the dumpling wrappers. Place a dumpling wrapper on a board and press it with the rolling pin to make it larger.

Fill and Shape the Buns: Place about 1 tablespoon of filling in the center of the dumpling wrapper. Wrap it like a bun, then gently press it flat with both hands. Flattening them makes them cook more evenly. Repeat the process until all the buns are filled and shaped.

Pan-Fry the Buns: Brush oil on a frying pan and place the dumpling wrapper buns in it. Pan-fry over low heat until the surface is golden brown, flipping with chopsticks halfway through.