1 lb. hamburger
1 heat cabbage (Napa or 1/2 head regular cabbage)
1 Tbsp. grated fresh ginger root, grated
1/2 to 1 tsp. garlic powder
1 Tbsp. soy sauce
1 pkg. won ton wrappers
Oil for frying
Shred cabbage and place in a large bowl. Add about 1/4 c. salt to cabbage and mix together. Let sit for about 30 minutes. There will be lots of water in the bottom of the bowl after it has been sitting. Squeeze all liquid out of the cabbage and place in another dry bowl. (I usually lightly rise the cabbage to get some of the salt off of it, then really squeeze out the liquid. Don't rise too heavily or you will just put liquid back into the cabbage.)
Mix all ingredients together with cabbage. Put a small amount of mixture on won ton skin and seal with water using instructions on back of package.
Heat vegetable or peanut oil in a large wok or Dutch oven to about 375. Gently drop won tons in oil and cook until golden brown on outside and meat is cooked on the inside, 3 to 5 minutes. Remove and drain on a paper towel lined baking sheet.