Pan-Fried Veggie Dumplings with Hoisin Sriracha Sauce

15 minutes
15 minutes
4 servings


  • 3/4 cup KA–ME® Hoisin Sauce
  • 2 tbsp KA–ME® Sesame Oil Blend, divided
  • 1 tbsp KA–ME® Sriracha Sauce
  • 1 cup KA–ME® Straw Mushrooms, chopped
  • 3 cups coleslaw mix
  • 1 clove garlic, minced
  • 20 Wonton wrappers
  • 1/4 cup vegetable oil
  • sesame seeds, for serving (optional)
  • green onions, for serving (optional)


  1. Combine KA-ME® Hoisin Sauce, 1 tbsp KA-ME® Sesame Oil Blend and KA-ME® Sriracha Sauce in a small bowl.
  2. In a large skillet, heat 1 tbsp KA-ME® Sesame Oil Blend over medium-high heat. Add KA-ME® Stir-Fry Mushrooms, coleslaw mix and garlic. Saute 2-3 minutes until veggies start to wilt. Add half of the sauce. Once veggies are completely cooked, set aside.
  3. For assembly: Place a heaping teaspoon of filling in the center of a wonton wrapper. Wet the sides of the wrapper with water. Fold corner over to form a triangle. Seal edges. Fold corners over each other, sealing with water.
  4. Heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add 1 tbsp of water. Cover and let set until water has evaporated, about 30 seconds to 1 minute. Repeat with remaining batches. Serve dumplings with reserved sauce.

Included Products

Sriracha Sauce
Sesame Oil Blend
Hoisin Sauce
Straw Mushrooms Whole-Peeled