In a mixing bowl, combine 200 grams of minced chicken or pork, 50 grams of finely chopped cabbage, 2 tablespoons of finely chopped spring onions, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and salt and pepper to taste. Mix well to form the filling.
Lay out the wonton wrappers (about 25-30) on a clean surface. Place a small spoonful of the filling in the center of each wrapper.
Wet the edges of the wonton wrapper with water using your finger. Fold the wrapper in half, forming a triangle, and press the edges together to seal the filling inside. You can also fold the wonton into other shapes, such as a purse or pleated crescent.
To cook the wontons, you can either steam, boil, or deep-fry them. For steaming, place the wontons in a steamer basket lined with parchment paper and steam for 10-12 minutes. For boiling, cook the wontons in boiling water for 5-6 minutes. For deep-frying, heat oil in a deep pan and fry the wontons until golden brown, about 2-3 minutes.
Serve the wontons with a dipping sauce made of soy sauce, vinegar, and chili oil, or add them to a bowl of hot soup.