In a large saute pan, place the diced mushrooms, red bell peppers and the white head part of the scallions with the ¼ cup of water and saute until the vegetables are soft. Add in the garlic cloves, fresh ginger and tamari sauce and stir. Add sea salt and pepper to taste and add the green side of the scallions to the mixture. Set aside and allow to slightly cool. Keep about ½ cup of the mixture and set aside.
Place the 30 wonton wrappers on a slightly flour covered counter top. With a teaspoon, scoop a small teaspoon of the mushroom mixture and place on one side of the wonton wrapper. After all wontons are filled, wet with your finger the other side of the wonton wrapper on the outermost edge. You are doing this so that both ends of the wonton wrapper hold together. Fold over other side of wonton and press down with your finger along the open edges. This will seal the wonton.
To cook the wonton wrapper place then face down in a skillet with 2 tbls vegetable broth and let simmer and slightly brown on one side. If you would rather bake then you can place them on parchment paper and bake for about 10 minutes until lightly golden brown.
For the sauce place the Hosein or Black Bean Sauce from a jar and the Tamari Sauce and mix in a bowl. The wontons are even better dipped in this sauce.
Feather the wontons on the plate and then lightly spoon the mushroom mixture over the top of the wontons. This adds a wonderful look to your wontons.