Make the dough: In a large bowl, mix flour and salt. Gradually add warm water, stirring until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth. Cover and rest for 30 minutes.
Prepare the filling: Place shredded cabbage in a clean towel and squeeze out excess moisture. In a bowl, combine pork, cabbage, scallions, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Roll the wrappers: Divide rested dough into 20 to 24 small balls. On a lightly floured surface, roll each ball into a 3-inch circle. Keep unused dough covered with a damp cloth.
Fill and fold: Place 1 tablespoon of filling in the center of each wrapper. Fold in half and pleat the edges to seal tightly. Ensure no air is trapped inside.
Cook the dumplings: Steam for 8 to 10 minutes, boil for 6 to 8 minutes, or pan-fry for 2 to 3 minutes until golden, then add 1/4 cup water, cover, and steam 5 minutes.
Serve: Serve hot with soy-vinegar dipping sauce or your favorite accompaniment.