In a large bowl, combine the flour and salt. Gradually add the water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

In a skillet over medium heat, add the ground beef or pork. Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

Stir in the soy sauce, sesame oil, garlic powder, ginger powder, and black pepper. Cook for another 2-3 minutes until well combined. Remove from heat and let cool slightly.

Divide the rested dough into 8 equal pieces. Roll each piece into a thin circle, about 5 inches in diameter.

Place about 2 tablespoons of the meat mixture in the center of each dough circle. Top with shredded cabbage, green onions, and cilantro.

Fold the dough over the filling to create a half-moon shape, pressing the edges to seal.

Heat the vegetable oil in a large skillet over medium-high heat. Add the dumplings and cook for 2-3 minutes until the bottoms are golden brown.

Carefully add 1/4 cup of water to the skillet and cover immediately. Steam the dumplings for 5-7 minutes until cooked through. Remove the lid and cook for an additional minute to crisp the bottoms.

Serve hot with Sriracha or your favorite hot sauce for dipping.