Mix 2 cups of all-purpose flour with 1/2 cup of warm water until a smooth dough forms. Let it rest for 30 minutes, covered with a damp cloth.

Heat a tablespoon of oil in a skillet, add 2 cups of finely chopped cabbage, and sauté for about 5 minutes until softened. Stir in 1/2 pound of ground meat, 2 minced garlic cloves, and 1 tablespoon of freshly grated ginger until cooked through.

Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil into the cooked filling, mixing well until combined. Let it cool slightly.

On a floured surface, roll the rested dough thinly, about 1/8 inch thick. Use a round cutter to make circles, about 3 inches in diameter.

Place a teaspoon of the cabbage filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges well with your fingers.

Bring a pot of water to boil. Slide the dumplings in and cook for 4-5 minutes until they float and are tender. Alternatively, pan-fry them for a crispy exterior, cooking in oil until golden brown.

In a small bowl, combine 1 tablespoon of chili oil, 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, and 1 minced garlic clove. Stir in a sprinkle of toasted sesame seeds before serving.