Wash and finely grate 1 carrot and 1 zucchini (remove the zucchini core/seeds first).

Place both grated vegetables in a large bowl. Add 1–2 tsp salt, mix well, and let sit for 5–10 minutes. This draws out moisture.

After marinating, squeeze out excess water using your hands or cheesecloth.

Soak 1 small handful dried black fungus in warm water for 30–60 minutes until softened. Rinse and cut into thin strips.

Beat 3–4 eggs in a bowl with a pinch of salt. Heat oil in a pan, pour in the egg mixture, and stir with chopsticks to scramble into small pieces. Remove and set aside.

Combine the squeezed carrots and zucchini, sliced black fungus, and scrambled eggs in a large bowl.

Add 1 tsp salt (adjust to taste), 0.5 tsp chicken bouillon powder (optional), 2 tsp oyster sauce, and 2 tsp sesame oil.

Stir with chopsticks until everything is evenly mixed and well combined.

Place a wonton wrapper on a clean surface. Lightly moisten the edges with water using your fingertip or a small brush.

Add a spoonful of filling to one end of the wrapper (about one-third of the wrapper's surface).

Roll the wrapper tightly like a spring roll, then press the edge to seal. Pinch both ends to close tightly and prevent leakage during steaming.

Fill a steamer with water. Line the steamer basket with damp cloth or parchment paper to prevent sticking.

Arrange the wrapped wontons in the steamer with a bit of space between each.

Cover and steam over high heat until the water boils, then reduce to medium heat and steam for about 8 minutes.

Don't over-steam to avoid breaking the wrappers or toughening the filling.