Heat a skillet over medium heat and add a splash of oil. Stir-fry chopped cabbage, shredded carrots, diced green onions, and chopped onions for about 3-5 minutes until softened. Then, add the ground pork, cooking until there's no pink remaining, about 5-7 minutes. Season the filling with soy sauce, sesame oil, and minced garlic, mixing thoroughly. Let the mixture cool slightly before assembling your fried Korean dumplings.

Gather your won ton wrappers and a small bowl of water. Place a teaspoon of the savory filling in the center of each wrapper. Moisten the edges with water, then fold the wrapper over the filling to create a triangle. Pinch the edges tightly to seal and avoid air pockets, ensuring each dumpling is well-closed. Continue until all filling is used, arranging the dumplings on a parchment-lined tray.

If preparing for future use, lay the assembled dumplings in a single layer on a parchment-lined baking sheet, ensuring they don’t touch. Freeze them for about one hour until solid. Once frozen, transfer the dumplings to freezer bags for easy storage.

Heat about an inch of oil in a nonstick skillet over medium-high heat. Once hot, carefully add the dumplings, cooking them in batches to avoid overcrowding. Fry for about 5-7 minutes until they are a beautiful golden brown and crispy on all sides. Remove the fried Korean dumplings and place them on paper towels to drain excess oil.