Prepare the rice noodles according to package instructions and set aside.
Chop the cabbage into thin strips and sauté it in a large skillet with a drizzle of vegetable oil.
Add minced garlic and ground ginger to the cabbage, stirring well to combine.
In a large bowl, combine the sautéed cabbage, cooked rice noodles, soy sauce, sesame oil, chopped green onions, beaten egg, salt, and pepper.
Take a dumpling wrapper (or a small circle of dough if making from scratch) and place about a tablespoon of the filling in the center.
Fold the wrapper over the filling to create a half-moon shape, sealing the edges tightly.
Heat oil in a large skillet over medium heat and arrange the filled buns in a single layer.
Fry the buns until golden brown on both sides, about 3-4 minutes per side.
Remove the fried buns and drain them on a paper towel to absorb excess oil.
Serve warm with your favorite dipping sauce, such as soy sauce or chili oil.
