Steamed Wontons

Heat the oil in a wok / kadhai on a high flame till it smokes.

Add the cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes.

Add the noodles, soya sauce and salt and toss well. Keep aside.

Place a wonton wrapper on a clean, flat surface.

Place a little stuffing in the centre, apply a little flour paste along the edges and fold over to make a semi-circle. Bring the ends together and press well.

Repeat with the remaining wrappers and stuffing to make 19 more wontons.

Arrange the wontons on a greased sieve and steam for 10 minutes.

For the tempering, heat the oil in a wok / kadhai on a high flame.

Add the garlic, green chillies and spring onion greens and salt and sauté on a high flame for a few seconds.

Pour the tempering over the steamed wontons and toss them gently.

Serve hot with green garlic sauce and chilli garlic sauce.

Fried wontons: instead of steaming, try deep-frying the stuffed wontons in hot oil till they are golden brown in colour. Serve them with schezuan sauce.