In a mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Gradually pour in ¾ cup of boiling water, mixing until the dough starts to come together. Knead for 5 minutes until smooth, then let rest covered for 30 minutes.

In a large bowl, combine 1 pound of ground pork, 2 tablespoons of Thai red curry paste, ¼ cup of chopped green onions, 1 tablespoon of grated ginger, and 2 minced garlic cloves. Add soy sauce, sesame oil, and fish sauce; mix until well incorporated.

Divide the dough into 1-inch pieces, roll each into a thin circle about 3 inches in diameter. Place one tablespoon of filling in each circle, fold and pinch to seal.

Bring 2 cups of chicken broth to a simmer in a large pot. Arrange dumplings in a steamer basket above, cover, and steam for about 10 minutes until tender.

Remove dumplings from steam, drizzle with lime juice, garnish with cilantro, and serve immediately.