Make the Dough: In a large bowl, combine flour and salt. Gradually add hot water, mixing with chopsticks or a fork until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Prepare the Filling: In a separate bowl, combine ground pork, chopped napa cabbage, green onions, grated ginger, soy sauce, sesame oil, and white pepper. Mix well until everything is thoroughly combined.

Shape the Dumplings: Divide the dough into 4 equal pieces. Roll each piece into a log, then cut into 1-inch pieces. Roll each piece into a thin, round wrapper (about 3-4 inches in diameter). Place a tablespoon of filling in the center of each wrapper. Fold the wrapper in half to create a half-moon shape, then pleat and seal the edges tightly.

Cook the Dumplings (Boiling): Bring a large pot of water to a rolling boil. Carefully add dumplings, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until they float and the filling is cooked through. Remove with a slotted spoon.

Cook the Dumplings (Pan-Frying - Potstickers): Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer, flat side down, and cook until the bottoms are golden brown (2-3 minutes). Add about 1/2 cup of water to the skillet, immediately cover, and steam for 5-7 minutes, or until water has evaporated and dumplings are cooked through.