In a mixing bowl, combine the flour and water until a shaggy dough forms. Knead until it comes together into a firm, smooth dough.

If it feels dry, add a little water at a time. If it feels sticky, dust in a bit more flour.

Knead for about 8–10 minutes, until smooth and elastic.

Cover and let the dough rest for 45 minutes.

In a bowl, gently mix together the ground beef, green onions, ginger, garlic, and soy sauce, mixing just until combined.

Place the filling in the fridge while you prepare the wrappers.

Divide the dough in half, keeping one portion covered so it doesn’t dry out.

Roll the dough thin (about 1/16 inch thick) and cut into 3-inch circles. Keep finished wrappers covered with a damp towel while you work. If the dough keeps shrinking back, let it rest for a few minutes before continuing. Totally normal.

Place about 1½ teaspoons of filling in the center of each wrapper.

Lightly moisten the edges with water, fold into a half-moon, and press to seal.

If you want to try pleating, pinch small folds along the edge, but don’t stress about perfection.

Heat oil in a skillet over medium heat.

Place dumplings in a single layer and cook until the bottoms are golden brown (about 2–3 minutes).

Add about ¼ cup water, cover, and let them steam for 5–7 minutes.

Remove the lid and cook until the water evaporates and the bottoms crisp back up.