Start by heating a tablespoon of oil in a skillet over medium heat. Stir-fry the cabbage, grated carrots, green onions, and chopped onions in batches, cooking each for 3-5 minutes until just tender but still vibrant in color.

In the same skillet, add another tablespoon of oil and heat it to medium-high. Brown the ground pork, breaking it up with a spatula, for about 5-7 minutes or until fully cooked.

Once all ingredients are cooked and slightly cooled, combine stir-fried vegetables with the browned pork in a mixing bowl. Add garlic, sesame oil, soy sauce, salt, and pepper. Stir thoroughly for about 2 minutes.

Lay out a won ton wrapper on a clean surface and spoon a teaspoon of filling into the center. Dip your finger in water and run it along the edges of the wrapper. Fold it over to create a triangle, sealing the edges tightly.

Arrange uncooked dumplings on a parchment-lined baking sheet and freeze for about 1 hour. Transfer to storage bags for later use.

Heat oil in a frying pan over medium heat until shimmering. Fry dumplings for about 3-4 minutes on each side until golden brown and crispy.