In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour.

Slowly pour the warm water into the well while stirring with a pair of chopsticks or a fork. Continue stirring until the dough starts to come together.

Once the dough becomes too difficult to stir with the chopsticks or fork, use your hands to knead the dough. Gather the dough into a ball and transfer it to a clean and lightly floured surface.

Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels sticky, add a little more flour. Conversely, if it feels too dry, sprinkle a little water. The dough should be soft and pliable but not overly sticky.

Once the dough is smooth and elastic, shape it into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to work with.

After the resting period, remove the dough from the bowl and place it on a lightly floured surface. Divide the dough into smaller portions, about the size of golf balls.

Take one portion of the dough and roll it into a small ball between your palms. Flatten the ball with the palm of your hand.

Using a rolling pin, roll out the flattened dough into a thin circle, approximately 3-4 inches in diameter. Rotate the dough occasionally to ensure even thickness.

Once the dough circle is rolled out, place a spoonful of your desired filling in the center. Be careful not to overfill, as this can make it difficult to seal the dumplings properly.

Fold the dough in half, enclosing the filling, and pinch the edges together to seal. You can create pleats along the sealed edge for added aesthetics, but this is optional.

Repeat the process with the remaining portions of dough and filling until you have shaped all the soup dumplings.

Fill a large pot with water and bring it to a boil. Add the soup dumplings to the boiling water, taking care not to overcrowd the pot.

Cook the dumplings for about 6-8 minutes, or until they float to the surface and the dough becomes translucent.

Using a slotted spoon or a strainer, carefully remove the cooked dumplings from the pot and transfer them to serving bowls.

Serve the soup dumplings immediately while they are hot and steamy. You can enjoy them as they are or accompany them with a dipping sauce of your choice, such as black vinegar, soy sauce, or a combination of both.