Form the dough: Dissolve the salt in the water, then add to the flour in a mixing bowl. Mix until the flour and water are fully combined, then knead until the dough is smooth, elastic, and not sticky. It doesn't need to be perfectly smooth.

Let the dough rest for about 15 minutes: Place the dough in a plastic bag and let it rest for 15 minutes. This will soften the dough and make it easier to roll out. While waiting, you can prepare the filling.

Roll the dough into logs: After resting, take the dough out and roll it on your work surface into a long log. If the dough is too large, divide it into 2 or 3 pieces and roll each into a log.

Divide into small dough pieces: Cut the log into pieces, each about 8 grams. Don't cut all at once to prevent them from drying out. Sprinkle a little flour on the pieces you are about to roll, and keep the rest in a plastic bag to stay moist.

Flatten the dough pieces: Place each dough piece cut side down on the table and press it flat with your hand to form a small round disc. Lightly dust the surface with flour to prevent sticking.

Roll out the wrappers: Lightly dust your work surface with flour. Place your left thumb in the center of the dough disc and hold the edge with your fingers. (a) Use a rolling pin with your right hand to roll from the edge toward the center, using your left thumb as a guide—roll only to the center. (b) After rolling to the center, roll the pin back to the edge and rotate the dough about 60–90 degrees. Repeat steps (a) and (b) several times (about 8–12 times) until you have a round dumpling wrapper. Apply pressure only when rolling toward the center. Repeat with all dough pieces to make wrappers.

Prepare the filling: Finely chop the cabbage and place it in a bowl. Add 1 teaspoon salt and mix by hand for about 1 1/2 minutes to draw out moisture. Squeeze out the excess water and set aside.

Mix all filling ingredients: Add the seasonings to the ground pork and mix well. Add the green onions and mix again. Add the drained cabbage and mix until well combined. The filling is now ready.

Assemble the dumplings: Place some filling in the center of a dumpling wrapper and press gently to pack it. Leave a border around the edge free of filling. Each dumpling (with wrapper) should weigh about 21–22 grams (use a kitchen scale if desired). Moisten the edge of the wrapper with water, fold in half, and press to seal. Hold the dumpling in your hand and use your thumb and forefinger to press the seam firmly. Press toward the center to create a little bulge in the middle. The dumpling is now formed.

Cook the dumplings: Bring a pot of water to a boil. Add the dumplings and stir immediately to prevent sticking. Continue heating until the water returns to a gentle boil—avoid a rolling boil to keep the wrappers from breaking. Simmer over medium-low heat for 5 minutes, then remove. Serve with your favorite dipping sauce.