Prepare the Napa Cabbage Leaves:

1. Bring a large pot of salted water to a boil and blanch the Napa cabbage leaves for 10-15 seconds until just softened.
2. Transfer the leaves to an ice water bath to stop the cooking process.
3. Drain and pat the leaves dry with a clean kitchen towel.

Prepare the Filling:

1. Heat a little cooking oil in a pan over medium heat.
2. Add the finely chopped celery, water chestnuts, and carrots, stirring until they are slightly softened (about 2-3 minutes). Set aside to cool.
3. In a mixing bowl, combine the vegan ground pork with the cooked vegetables. Season the mixture with light soy sauce, vegan oyster sauce, white pepper, and ginger.
4. Add a dash of sesame oil for extra flavor and mix well until all the ingredients are thoroughly combined.

Shape the Money Bag Dumplings:

1. Lay a blanched Napa cabbage leaf on a flat surface.
2. Gently fold the edges of the cabbage leaf upward to form a pouch around the filling, shaping it like a small money bag.
3. Use a cilantro stem to tie around the top of the dumpling, securing it closed.
4. Repeat this process for the remaining cabbage leaves and filling.

Cook the Dumplings:

1. Heat a bit of oil in a large non-stick skillet over medium heat.
2. Add the dumplings and cook for 2-3 minutes until the bottoms are slightly golden.
3. Add a few tablespoons of water to the pan and cover it with a lid to steam the dumplings for another 3-5 minutes, or until the filling is cooked through and the dumplings are tender.

Prepare the Sauce :

1. In a small bowl, mix more vegan oyster sauce with a little water and cornstarch slurry to create a sauce.
2. Heat the mixture in a small saucepan over low heat until it thickens slightly.

Serve:

1. Arrange the Lucky Money Bag Dumplings on a serving platter and drizzle with the prepared sauce. Serve hot, and enjoy this delicious and festive dish!