Heat a large skillet over medium heat and lightly coat it with oil. Add chopped cabbage, carrots, and onions, stirring for about 3-4 minutes until tender. Then, add ground pork and cook, breaking it apart until no longer pink, about 5-7 minutes. Season with soy sauce, salt, pepper, and minced garlic, mixing everything together well. Once the filling is fragrant and cooked through, transfer it to a bowl to cool slightly.

Take a won ton wrapper and place about a teaspoon of the cooled filling in the center. Moisten the edges with a little water using your fingertips. Fold the wrapper in half diagonally to create a triangle, pressing the edges together firmly to seal. Repeat with the remaining wrappers and filling, ensuring they are not overstuffed.

In a large frying pan, pour enough oil to cover the bottom generously, heating it over medium-high heat until shimmering, about 2-3 minutes. Carefully add the dumplings in batches, spacing them well apart. Fry the dumplings for about 3-4 minutes on one side until they are golden brown and crispy, then flip and cook for an additional 2-3 minutes on the other side.

Once the Fried Korean Dumplings are beautifully crispy and golden, remove them from the pan and place them on a plate lined with paper towels to drain excess oil. Serve them hot, paired with your favorite dipping sauce.