Mix flour and salt in a bowl. Gradually add warm water while stirring until it forms a shaggy dough.

Knead for about 8–10 minutes until smooth.

Cover the dough with a damp cloth and rest for 30 minutes.

Finely chop the cabbage, then sprinkle with a pinch of salt and let sit 10 minutes. Squeeze out excess water.

In a large bowl, mix ground pork, cabbage, green onion, ginger, soy sauce, sesame oil, wine, sugar, salt, and pepper until sticky and well combined.

Divide dough into 4 portions. Roll each into a rope about 1 inch thick.

Cut into small pieces (about 1 tbsp each) and roll into thin circles (3-inch diameter).

Place 1 heaping tsp filling in the center, fold the wrapper in half, and pinch edges tightly to seal.

To Boil: Bring a large pot of water to a boil. Add dumplings in batches, stir gently so they don’t stick. When they float and turn semi-translucent (about 5–6 minutes), they’re ready.

To Pan-fry (Potstickers): Heat 1 tbsp oil in a nonstick pan. Arrange dumplings and brown the bottoms. Add ¼ cup water, cover, and steam until water evaporates and bottoms are crisp.

To Steam: Place on parchment in a steamer and steam 10–12 minutes.

Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil.