In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add the ground pork, cooking until browned, about 5-7 minutes. Stir in the chopped cabbage, grated carrot, chopped green onions, and diced onion. Sauté for another 3-4 minutes until the veggies soften. Season to taste with soy sauce.

Grab a won ton wrapper and place about 1 teaspoon of the cooked filling at the center. Wet the edges of the wrapper with water to help it stick. Fold the wrapper over to create a triangle shape, pinching the edges firmly to seal.

Line a baking sheet with parchment paper and arrange the filled dumplings in a single layer. Place the baking sheet in the freezer for about 1 hour until firm.

Heat 1/4 cup of oil in a large frying pan over medium-high heat. Carefully add the dumplings, frying for about 3-4 minutes on each side or until golden brown and crispy.