Boil chicken breast, shred finely, and set aside.
Sauté garlic paste, shredded cabbage, carrot, and shredded chicken in 1 tbsp oil for 3 minutes.
Season with soy sauce, pepper, and salt; cool filling completely.
Mix flour with 2 tbsp water into a sealing paste.
Spoon filling into wrappers, roll tightly, seal edges, and deep-fry in hot oil until golden crisp.