Instructions: Prepare Horseradish Dipping Sauce: Mix all ingredients.

Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps. Spray nonstick wok or 12 inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add mushrooms, coleslaw mix, green onions, gingerroot and garlic; stir-fry about 4 minutes or until vegetables are very tender. Stir in soy sauce and sesame oil; cool.

Brush edges of 1 wonton skin with water. Place 1 scant tablespoon vegetable mixture on center of skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle; pleat unfolded edges. (Cover filled dumplings with plastic wrap to keep them from drying out.) Repeat with remaining skins and vegetable mixture.

Place dumplings on heatproof plate; place plate on rack in steamer. Cover and steam over boiling water in wok or Dutch oven 15 minutes. Serve hot with dipping sauce. 10 servings (3 dumplings each)

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