In a small bowl whisk together the soy sauce, rice wine vinegar, hoisin sauce, ginger, garlic, maple syrup and sesame oil for the sauce. Set aside.
In a large pan over medium heat at 1 tablespoon of sesame oil and 1 tablespoon of soy sauce.
When hot add in the spinach, shredded carrots, mushrooms and coleslaw mix and cook stirring continuously for 5 minutes.
Add in the garlic, ginger and green onions and continue to cook for 3-5 minutes longer until all the vegetables are cooked through and wilted. Removed from heat.
To construct the dumplings, take 1 wonton wrapper and place ½ tablespoon of filling into the centre.
Fold the dumpling wrapper over and using water wet the edges and push them together to seal. Using a fork push around the edges to further seal the dumpling and set aside. Continue until all dumplings are done.
After the dumplings are built, place a large pan over medium heat and allow it to heat up. The pan will be ready when you can sprinkle water on top and it beads, bur doesn't splatter. If it splatters, reduce the heat.
When the pan is ready add some vegetable oil to the pan and add the dumplings. There should be enough oil to completely coat the pan and the bottoms of all of the dumplings. Don’t overcrowd the pan.
Give each dumpling a little nudge to ensure they aren’t stick. Next pour water into the pan, enough to come about ¼ of the way up the dumplings. Cover and cook for about 3-5 minutes until most of the water is gone.
Once the water is almost gone, uncover the pan and push the dumplings around to further ensure they are not sticking.
Cook for 1-2 additional minutes until all of the water is gone and the bottoms of the dumplings are starting to golden. Set aside.
Repeat until all of the dumplings are cooked.
To serve, sprinkle the dumplings with the chopped green onions for garnish. Dip in the dipping sauce and enjoy!