Bring a pot of water to a boil and cook the lentils until nice and soft. About 25 minutes. Drain the lentil and leave on a colander to sit while preparing the onions and mushrooms.

In a skillet over a medium-high flame, heat one to two tablespoons oil, and then add the mushrooms and onions and sauté until golden brown, about 10 minutes. Add the starch and mix. Remove from the heat and add the cooked lentils in. Continue mixing until the lentils are well incorporated. Add the chopped parsley and season with salt and pepper. Set aside to cool.

Once the filling is cold, arrange 10 wonton wrappers on a big cutting board. Dip your fingers into a bowl of water and wet the edges of each wrapper.

Add one teaspoon of the filling into the center of each wrapper. Fold and seal with your hands as desired. Place the dumplings on a baking sheet lined with Gefen Parchment Paper. Repeat until the filling is finished.

In a wide nonstick pan, add one teaspoon oil or spray with cooking spray. Add five to seven dumplings at a time and sear the bottom until golden. Then pour in half a cup of water and immediately cover the pan. Lower the heat and leave alone for three to five minutes until all the water has absorbed. Remove the dumplings to a plate and repeat until all the dumplings are cooked.

In a small saucepot, add chili garlic sauce, cumin, honey, salt and pepper to taste, and a drop of oil, and bring to a boil. Simmer for three to five minutes and transfer to a dipping bowl.

Pour sauce over the dumplings and garnish with chopped green onions or parsley.