In a large mixing bowl, combine all-purpose flour and sourdough discard until shaggy. Gradually add water while mixing, knead for 5-7 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.

Sprinkle shredded Napa cabbage with salt in a bowl and let sit for 15 minutes. Squeeze out excess moisture.

In a bowl, mix drained cabbage with ground meat, ginger, garlic, soy sauce, and sesame oil until well combined.

Divide rested dough into small pieces and roll each into 3-inch circles on a floured surface.

Place about a tablespoon of filling in each wrapper, fold and seal by pinching edges together with pleats.

Heat oil in a skillet over medium-high heat, add dumplings, and cook for 3-4 minutes until golden. Add water, cover, and steam for 6-8 minutes.