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.