In a mixing bowl, combine the flour and salt. Gradually add water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

In another bowl, mix the ground pork, green onions, ginger, garlic, soy sauce, sesame oil, fish sauce, and Thai red curry paste until well combined.

After the dough has rested, divide it into small pieces (about 1 inch each). Roll each piece into a thin circle, about 3 inches in diameter.

Place a tablespoon of the pork mixture in the center of each dough circle. Carefully fold the edges up and pinch to seal, creating a dumpling shape. Make sure they are tightly sealed to prevent leaking.

In a large pot, bring the chicken broth to a simmer. Carefully add the dumplings to the pot and steam them for about 10 minutes until cooked through.

Once cooked, remove the dumplings and drizzle with lime juice. Garnish with fresh cilantro before serving.