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1
In a saucepan of boiling water, blanch the cabbage for 2 minutes.
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2
Drain and let cool slightly.
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3
Then squeeze out the excess water.
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4
Steam the spinach until just wilted, squeeze dry and coarsely chop.
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5
In a small saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over low heat until thickened, about 1 minute.
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6
Stir in the spinach.
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7
In a bowl, combine the cabbage with the spinach, cilantro, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper.
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8
Toss well.
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9
Lay out 10 wonton skins on a work surface; keep the remainder covered.
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10
Place a rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold over to form a triangle.
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11
Press out the air and seal the edges.
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12
Dampen the two points farthest from each other and pinch them together to form a hat, or tortellini, shape.
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13
Put the wontons on a flour-dusted baking sheet and cover with a clean towel.
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14
Repeat the procedure with the remaining skins and filling.
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15
Heat the oil to almost 400 in a wok.
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16
Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3 minutes.
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17
Using a slotted spoon, transfer to paper towels to drain.
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18
Bring a large saucepan of water to a boil.
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19
Add the wontons in batches and cook until they float to the top.
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20
Transfer to a colander to drain.
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21
To serve, transfer the wontons to a platter and pass one or more of the dipping sauces separately.
