Prepare the filling: In a medium bowl, toss the cabbage with ½ teaspoon salt. Let stand for 10 minutes. Wrap the cabbage in a double layer of paper towels and firmly squeeze out the excess liquid. Return the cabbage to the bowl; add the pork, green onions, ginger, soy sauce, and sesame oil. Mix well with a fork. The filling may be refrigerated for up to 2 days.
Fill the wontons: Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling into the center of the wonton wrapper.
With dampened fingers, wet the four edges. To make a triangle, fold the wrapper in half over the filling, making sure the ends meet and the filling is centered; press the edges down firmly to seal.
Moisten one tip on the long side of the triangle. Then bring together both tips on the long side, overlapping them slightly; press the tips together to seal.
Fold the remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with the remaining wrappers and filling.
PREPARE THE SOUP:
In a large pot, combine the broth, water, and 1 teaspoon of salt; bring to a boil.
Add the wontons one at a time; return to a boil. Reduce the heat to medium, and simmer until the wontons are just cooked through, 4 to 6 minutes.
Stir in the green onions, vinegar, and sesame oil; season with salt. Serve.
Notes
If counting WW Points, be sure to use lean ground pork.