Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
Get a kitchen brush and a small bowl of water and set it near your workstation.
I like to work in batches, so I arrange six wrappers at a time on a cutting board. You can go one at a time if you like.
Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper (I use a cookie scooper for this).
Brush water along the edges of each wonton, then fold it over into a triangle and press the edges together. Fold in the edges of the triangle to shape your wontons.
To steam the wontons: arrange the wontons in a steamer basket and steam them until the internal temperature of the wontons is 145 degrees.
To fry the wontons: place cooking oil in a frying pan and heat over medium-high heat. Fry the wontons for about two minutes a side, until internal temp is 145 degrees.
You may combine methods. THIS METHOD WILL CAUSE OIL SPATTER SO BE SURE TO HAVE A LID FOR YOUR PAN. SPATTERING OIL CAN BE A FIRE OR BURN HAZARD. USE CAUTION. Heat the cooking oil and drop the wontons into the pan. Sprinkle 1 teaspoon of water into the pan and IMMEDIATELY cover with the lid. This will fry the bottoms and steam the top, which is fun!