Combine salt and flour in a bowl.

Gradually add cold water while stirring to form a dough.

Knead the dough until smooth.

Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling.

Combine ground meat, light soya sauce, sugar, vegetable bouillon, salt, and white pepper powder in a bowl.

Dissolve ginseng tea granules in warm water.

Gradually add the ginseng tea water to the meat mixture, stirring in one direction until it forms a paste.

Divide the dough into two equal portions.

Shape each portion into a long roll.

Cut each roll into 1/2-inch thick slices.

Roll each slice into a circle about 8 cm in diameter.

Place a small portion of the filling in the middle of each wrapper.

Fold and seal the edges of the wrapper in your desired pattern.

Boil the dumplings until they float to the surface and are cooked through.