To make spinach
stuffing, heat oil in a non-stick pan, add garlic and onion and saute garlic for 2-3 minutes on high heat.
Add spinach and salt
and saute for 2-3 minutes. Transfer onto a plate and set aside to cool.
To make wonton
wrappers, take refined flour in a big bowl and make a well in the centre. Add salt, eggs and mix with a fork. Add ¼ cup water and knead for 10 minutes or till you get a smooth dough.
Divide the dough into ten equal portions. Dust some flour on the worktop, and keep each portion on it and roll out to thin discs. Cut into approximately 3½ cm by 3½ cm squares and keep them covered with moist cloth till you cook them.
Add tofu and carrot
to the spinach mixture and mix well.
Place 1 tsp of
spinach-tofu stuffing in the middle of each square, dampen the edges with finger. Fold into a triangular shape and then stick the edges to form a dumpling.
Heat sufficient water
in an idli steamer. Place the wontons on a greased perforated plate, place it in the steamer, cover and steam for 8-10 minutes on high heat or till it becomes almost transparent.
Peel cucumbers and
slice lengthwise and remove seeds.
Take 2 tbsps vinegar,
2 tbsps sugar, chilli flakes, ½ tsp salt, ginger, sesame oil in a bowl and mix well.
Add cucumber to the
vinegar-sugar mixture and mix well so that all the cucumber pieces get well coated. Refrigerate or store in an airtight container.
Take 3 tbsps of
vinegar, 2 tbsps sugar, 1 tsp salt, 1 tsp chilli paste in another bowl and mix well. Add cabbage pieces and mix well so that all the cabbage pieces are well coated. Refrigerate or store in an airtight container.