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