In a large skillet over medium heat, stir-fry the ground pork until browned, about 5-7 minutes. Remove the pork and add the cabbage, carrot, green onions, and onion to the pan. Sauté for another 4-5 minutes until the vegetables soften. Mix everything together in a bowl, adding soy sauce and sesame oil to enhance the flavor.

Take a won ton wrapper and place 1 teaspoon of the filling in the center. Moisten the edges with a little water using your fingertip, fold the wrapper into a triangle shape, pressing firmly to seal and release any air pockets.

Heat about ½ inch of vegetable oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the dumplings in batches, frying them for 2-3 minutes on each side until they are golden brown and crispy.

To prepare for future cravings, arrange uncooked dumplings in a single layer on parchment-lined baking sheets and freeze for about 1-2 hours until solid, then transfer to freezer bags.