1. Fill a medium size pot 2/3 of the way with water and bring to a boil. Add 1 tablespoon of salt and potatoes and cook for about 20 minutes or until tender
2. In the meantime heat 1 tablespoon of olive oil in a large non stick skillet. Add diced onions and cook for 3-4 minutes over medium heat. Add 2 tablespoons of water and keep cooking until all the water has evaporated. Continue cooking for about 20 minutes, adding more water, 2 tablespoons at a time,if necessary to keep them from burning.
3. Add peas, corn, ginger, turmeric, cumin, salt and pepper. Cook for another minute and set aside
4. Drain the potatoes, reserving cooking water. Transfer them to a medium bowl, add ? cup of cooking water and mash them using a fork or potato masher. Add onions, peas and corn and 1 tablespoon of olive oil and mix well. Taste the mixture and add ? to a ¼ teaspoon of salt if necessary
5. Preheat oven to 375F. Coat a muffin tin with cooking spray
6. Brush both sides of each wonton wrapper with extra virgin olive oil. Carefully press each wonton wrapper into the muffin tin, so they fit snugly and form a little cup. Bake for 8-10 minutes or until golden brown
7. Fill each wonton cup with 2 tablespoons of warm potato filling and serve immediately with cilantro sauce

Cilantro Sauce

1. Combine all the ingredients in a blender and blend until smooth