Finely chop cabbage, carrots, green onions, and onions. Stir-fry each in a skillet over medium heat for 3–4 minutes until tender. Add ground pork and cook until no longer pink, about 5–7 minutes. Combine in a bowl with soy sauce, sesame oil, and minced garlic.

Take a wonton wrapper, add about a teaspoon of filling at the center. Dampen the edges with water, fold over to create a triangle, and press to seal, ensuring no air pockets remain.

Heat oil in a deep frying pan to 350°F (175°C). Fry dumplings in batches for 3–4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Arrange uncooked dumplings on a parchment-lined baking sheet in a single layer and freeze for 1 hour. Transfer frozen dumplings to a freezer bag for future meals.