• Mix the ground pork with chopped green onions, minced ginger, minced garlic, and all the seasonings until well combined. Set aside.
• Make the dough by combining flour and water in a bowl until you have a soft dough. Knead it well so that the mixture becomes smooth and elastic.
• Divide the dough into small balls, and make sure to make equal-sized balls as this will help in cooking evenly throughout the batch.
• Flatten out the dough into thin small circles by pressing it down using your hand. Roll out the dough to a small circle with a rolling pin on a floured surface.
• Fill the dumplings with about 1 tablespoon of filling mixture per wrapper (more if you want them very full). Fold the wrapper over into a half-moon shape and press the edges together tightly so no filling is visible between them. You can use a little bit of water to seal the edges when the dough gets dry.
• Add some oil to a nonstick pan on medium heat, arrange the dumpling into the pan, and brown until they are crispy on the bottom. Add water and cover the lid to continually cook on low heat for another 4 minutes or so or until the water is evaporated.
• Serve warm with your dipping sauce, enjoy!

To Boil the dumplings:

• Bring water to a boil in a large pot over high heat then reduce heat to medium-high and add dumplings in batches so they don't stick together or overcook too quickly (don't overcrowd them). Boil for about 2 minutes or until they float to the top of the water. Add half a cup of cold water and bring to a boil. Rinse and repeat 3 times.