Knead all-purpose flour and warm water into a soft dough and let rest 20 minutes.
In a bowl, combine ground meat, ginger paste, garlic paste, soy sauce, chopped spring onion, black pepper, and salt.
Roll dough thin and cut into round wrappers.
Spoon filling into center and pleat edges upward to seal into dumplings.
Steam in a bamboo or metal steamer for 12 minutes until wrappers turn glossy.