In a large bowl, whisk together the flour and salt. Gradually add the warm water, stirring with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Cover with a damp kitchen towel and let rest for 30 minutes to relax the gluten.

In a medium bowl, combine the ground meat, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and 1⁄4 teaspoon black pepper. Mix thoroughly until evenly combined. Set aside.

Divide the rested dough into 4 equal pieces. Roll each piece into a 1-inch-thick log, then cut into 10 equal portions. Roll each portion into a 3-inch circle. Place 1 teaspoon of filling in the center of each wrapper. Fold over and pinch to seal, pleating the edges if desired.

Bring a large pot of water to a rolling boil. Add dumplings in batches, stirring gently to prevent sticking. Cook for 5–7 minutes, until dumplings float and filling is cooked through. Remove with a slotted spoon.

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Arrange dumplings flat-side down and cook 2–3 minutes, until golden. Carefully add 1⁄4 cup water, cover, and steam for 5 minutes until cooked through.