In large bowl, mix together flour, salt and warm water until well combined.

On floured surface, roll out dough; knead until completely smooth.

Divide dough into 4 equal parts. Working with one part at a time, roll dough into log shapes. Cut each log into eight slices.

On lightly floured surface, roll each slice into a thin circle, approximately 4” in diameter. Set aside.

In medium-sized bowl, mix together cabbage, green onions, garlic, ginger, liquid aminos, cilantro and sesame oil until well incorporated. Stir in dumpling filling of choice.

In center of each dumpling wrapper, place 1 heaping tablespoon of filling. Using hands, lightly coat area around filling with water. Fold wrapper over filling and, using your fingers, pleat edges to seal dumplings.

In large skillet over medium-high heat, heat sesame oil. Working in batches, cook dumplings until bottoms start to brown, about 3 minutes. Add a splash of water, cover; steam about 5 minutes, until dumplings are cooked and water has evaporated. Transfer to paper towel-lined plate.

Meanwhile, in small bowl, whisk together dipping sauce ingredients until well combined.

Serve dumplings with dipping sauce.