• In a pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add beef and cook until lightly browned.
• Add water and bring to a boil, skimming scum that floats on top. When it clears, add star anise. Add brown sugar and beef bouillon. Stir until dissolved.
• Lower heat, cover, and cook for about 1 to 1 ½ hours or until beef is fork-tender.
• Gently add wonton dumplings one at a time and cook for about 4 to 5 minutes or until the filling is cooked through.
• Season broth with salt and pepper to taste.
• In another large pot, bring about 4 quarts of water to a boil over medium heat. Add egg noodles and cook for about 10 to 15 seconds. Remove noodles and rinse with cold water. Drain well.
• Add Napa cabbage to the pot and cook for about 20 to 30 seconds or just until wilted. Drain well.
• Drain noodles equally into bowls. Add beef, wontons, cabbage, and pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.

For the Wontons

• In a bowl, combine ground pork, green onions, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
• Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a "cup" around mixture.