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1
In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
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2
Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
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3
Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
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4
Mix well with a fork or use your hands.
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5
Work with one wrapper at a time, and keep the rest covered with a damp towel.
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6
Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
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7
With dampened fingers, wet the four edges.
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8
Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
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9
Transfer to an oiled plate; cover with a damp towel to keep moist.
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10
Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
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11
In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
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12
Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
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13
Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
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14
Repeat with remaining tablespoon oil and wontons.
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15
Serve with soy sauce or your favorite dipping sauce.
