Mix the mince, cabbage, onion, egg, cornflour, soya sauce, sesame oil, ginger and garlic thoroughly.
Place a heaped teaspoon of the filling in the centre of each wonton sheet.
Brush the sides of the sheets with the beaten egg and pinch together to resemble a small package.
Heat the oil and deep-fry the wontons until golden brown.
Drain on paper towels and serve with soya sauce.
Paper-thin sheets of wonton pastry can be bought frozen from Chinese speciality shops or supermarkets that sell Eastern ingredients.
To make your own wonton pastry, sift together 500 ml flour and a pinch of salt. Add one beaten egg and 160 ml water and mix to form a stiff dough. Add more water if necessary.
Roll out the dough paper thin on a floured surface and cut into 8 to 10 cm squares. Cover with a damp cloth until needed.
The dough freezes well. Just sprinkle each sheet with cornflour and sandwich them between sheets of plastic.