In a large bowl, combine 2 cups of all-purpose flour with ¾ cup of warm water. Mix until the mixture forms scraggly clumps, then knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes.

While the dough rests, prepare your filling by mixing 1 pound of ground pork, 1 cup of finely chopped cabbage, and ¼ cup of minced green onions in a bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a sprinkle of salt and black pepper for seasoning. Use your hands to mix thoroughly, then refrigerate the filling for at least 15 minutes.

After the dough has rested, divide it into small sections and roll each piece into a long log. Cut the log into 1-inch pieces, then roll each piece into a thin circle about 3 inches in diameter. Place a spoonful of the prepared filling in the center of each circle, fold the dough over the filling, and pinch the edges together to create a tight seal, pleating as desired for a decorative touch.

To cook your Traditional Chinese Dumplings, bring a large pot of water to a gentle boil. Carefully drop in the dumplings and cook for 5 to 7 minutes, or until they float to the surface and the wrappers become translucent. For a crispy finish, heat a pan with a little oil over medium heat, add the boiled dumplings, and pan-fry for 3-5 minutes until the bottoms are golden brown.

Serve your freshly cooked dumplings warm alongside a dipping sauce made of equal parts soy sauce and black vinegar, drizzled with a touch of chili oil for an extra kick. For a delightful accompaniment, consider adding crisp cucumber slices or a refreshing cabbage slaw drizzled with rice vinegar to enjoy alongside your homemade Traditional Chinese Dumplings.