Pork Dumpling Soup

In a mixing bowl, combine flour and salt. Add water gradually, stirring with a wooden spoon until a shaggy dough forms.

Knead dough on a clean surface for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.

In a bowl, combine ground pork, minced garlic, minced ginger, chopped green onion, soy sauce, and sesame oil. Mix until just combined.

Divide dough into 16 equal pieces. Roll each into a thin 3-inch circle.

Place 1 tablespoon filling in the center of each circle. Fold into a half-moon and press edges firmly to seal.

Heat oil in a skillet over medium-high heat. Arrange dumplings in a single layer and pan-fry for 2 minutes until the bottom is golden and crispy.

Pour broth into a large pot. Add ginger slice and smashed garlic. Bring to a boil.

Carefully transfer pan-fried dumplings to the broth. Reduce heat to medium and simmer for 10 minutes until dumplings float and broth is fragrant.

Stir in chopped leafy greens and cook for 2 minutes until just wilted. Season to taste with salt.

Ladle soup with dumplings into bowls. Discard ginger and garlic pieces if desired, or leave in for added flavor.