In a large bowl, combine the flour, 2 teaspoons of salt and the warm water (not boiling) and mix until smooth.

Roll out dough on a floured surface and knead until smooth. Knead for about 10 minutes.

Return the dough to the bowl, cover with a cloth and let it rest for 1 hour in a cool, dry place.

In the meantime, work on the filling.

Chop the spring onion, garlic and ginger finely, then do the same with the cabbage and grate the carrots.

Transfer everything to a pan with olive oil and let it cook for about 10 min, adding salt & pepper and 1 tbsp of soy sauce. And let cool.

In the meantime in a bowl with the minced pork add 2 tbsp of soy sauce, salt & pepper and mix until smooth.

There are several ways to work the dough, I'll show you my method.

Take the dough and cut it into 4 equal parts.

Form a ball, and roll it out on a floured surface with the help of a rolling pin, making a sheet about 2 mm thick.

Help yourself with a round shape or with a glass to cut small disks.

With the rolling pin, thin only the edges of the disc of dough while you rotate it with the other hand. This way it will be thicker in the center, where the filling is placed, and thinner at the edges, which will be attached during the closing.

At this point you can form the dumplings. Add about 1 tablespoon of filling in the center of your discs.

Close them with your finger, fold half of the wrapper over the filling and, using your fingers, crimp the edges to seal. Repeat with the remaining fillings and wrappers.