Homemade wontons, stuffed with spicy chicken, mushrooms and a kiss of Sriracha.
Place mushrooms in a food processor and pulse until very finely chopped. Heat mushrooms and sesame oil in a large skillet over medium-high heat. Cook just until softened, about 4-6 minutes. Transfer cooked mushroom mixture to a large bowl. Add egg, ground chicken sausage, and sriracha to the bowl, and mix with mushroom mixture until well combined. Heat coconut oil in a small pot over medium heat. While the coconut oil heats, begin preparing the wontons. To make the wontons, spoon ½ tablespoon of mushroom-sausage mixture into the center of 16 wonton wrappers. Moisten the tip of your finger with a little water and run it along all four edges of a wonton wrapper. Gather each of the four corners of the wonton together above the filling, then press the edges to secure them together. Repeat until all wontons have been wrapped. Test fry one wonton at first to ensure the filling is fully cooked. If not, turn down the stove heat slightly to allow the wontons to cook a little longer. Fry 3-4 wontons at a time in the hot oil until golden brown. Continue until all wontons are cooked. Garnish with scallions and cilantro. Serve with gyoza sauce, if desired.