Spray a nonstick frying pan with cooking spray and heat over a medium heat. Add the carrot, ginger, garlic and spring onions and cook, stirring, for 5 minutes. Stir in the sesame oil and spinach and cook for a few seconds until the spinach has wilted. Increase the heat and cook for 1 minute until any liquid has evaporated. Leave to cool.
Purée the salmon in a food processor. Whisk the egg white with the cornflour in a large bowl, then add the salmon, the vegetable mixture and salt to taste and mix thoroughly.
Spoon 1 teaspoon of the fish mixture in the centre of a wonton wrapper. Dampen the wrapper edges with water and bring up the sides around the filling. Pinch the the top to seal. Repeat with the remaining wrappers and fish mixture. (You can refrigerate, covered with clingfilm, for up to 12 hours before cooking.)
Place without touching in a stacking bamboo steamer lined with nonstick baking paper, cover and steam (see
Meanwhile, mix the rice wine and soy sauce together in a small bowl and serve with the dim sum.