Combine all the wonton filling ingredients.
Place 1 teaspoon of the filling at the center of wonton paper and bring the edges together to form pouches.
Sauté garlic, ginger, and onions. Add hebi, a pinch of salt, and pepper.
Add mushrooms and broth and let it boil. Simmer for 10 minutes.
Add the wontons to the soup and simmer for 4 to 6 minutes or until the pork filling is cooked through.
Add cabbage and cover.
Taste the dish and add salt, as needed. Serve immediately.