Vegetable Wontons

Directions

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