In a large mixing bowl, combine 2 cups all-purpose flour with ¾ cup water and mix until a rough dough forms.

Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature to relax the gluten.

In another bowl, combine 1 pound ground pork, ¼ cup chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced ginger, 2 finely chopped scallions, ½ teaspoon salt, and ½ teaspoon pepper; mix well.

Roll the rested dough into a long log and cut it into small pieces, then flatten each into a circle approximately 3 inches in diameter.

Place a spoonful of filling in the center of each dough circle, gather the edges, and pinch to seal tightly, creating pleats.

Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

Arrange the dumplings in the steamer basket, leaving space between each, and steam over boiling water for 15 minutes until the skins are tender and filling is cooked through.

Carefully remove the dumplings and serve hot with your favorite dipping sauce.