In a mixing bowl, combine all-purpose flour and salt, then gradually mix in water until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it feels smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

In a large bowl, mix together the ground pork, finely chopped green onions, minced ginger, and garlic. Add soy sauce, sesame oil, fish sauce, and Thai red curry paste, stirring until the mixture is well combined and somewhat sticky.

After the dough has rested, divide it into small pieces, each about 1 inch in size. Roll each piece into a thin circle measuring around 3 inches in diameter. Place a generous tablespoon of your filling in the center of each circle. Fold the edges up around the filling and pinch them to seal tightly.

Fill a large pot with chicken broth and bring it to a gentle simmer over medium heat. Arrange the dumplings in a bamboo steamer or on a heatproof plate above the simmering broth, ensuring they do not touch. Cover and steam for about 10 minutes until the dough becomes tender and slightly translucent.

Once the dumplings are done steaming, carefully remove them from the steamer. Drizzle fresh lime juice over the dumplings and garnish with chopped cilantro for a burst of color and freshness. Serve warm.