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Bring a pot of water to a boil. Salt the water a bit, add the cabbage, cook for about 30 seconds, add the spinach and cook for another 10 seconds or so - just long enough for everything to wilt. Drain, rinse with cold water, and press out any extra moisture with a clean towel.
Heat the ghee (or butter) in a large skillet over medium heat. Stir in the onion and cook until soft and translucent. Stir in the garlic, ginger, red pepper, and red chile flakes. Cook for another minute or so, then stir in the cumin. Add the cabbage mixture and cook until heated through. Stir in the cheese, scallions, and cilantro. Stir well, then sprinkle in the salt. Drizzle in the cornstarch mixture and stir well.
Set aside to cool. Proceed to use in dumplings by following the instructions on the wrapper package or folding and sealing them into your desired shape. Steam in a lined steamer for 7-10 minutes.