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 into a dough that is elastic, not sticky, and with no dry flour. The dough 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 relax for 15 minutes; this will make it softer and easier to roll out. While waiting, you can prepare the filling.

After resting, place the dough on your work surface and roll it into a long rope. If the dough is too large, divide it into 2 or 3 pieces and roll each into a rope.

Cut the rope into small pieces, each about 8 grams. Don't cut all at once to prevent them from drying out. Dust the pieces you plan to roll out right away with flour, and keep the rest in a plastic bag to maintain moisture.

Place each dough piece cut-side down on the table and flatten it with your hand into a small round disk. Lightly dust the surface with flour to prevent sticking.

Lightly dust your work surface with flour. Hold the small dough disk with your left thumb in the center and your index finger pinching the edge. (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 each roll, return the rolling pin to the edge and rotate the dough about 60–90 degrees. Repeat until you have a round dumpling wrapper. Apply pressure only when rolling toward the center; just roll back gently when returning to the edge.

Place the ground pork in a bowl and mix by hand until it becomes sticky and cohesive before adding other ingredients.

Scoop some filling into the center of each dumpling wrapper. Press the filling gently to pack it. Leave a border around the edge of the wrapper free of filling. Moisten the edge with water, fold the wrapper in half, and press to seal.