In a mixing bowl, combine the flour and salt. Gradually add the boiling water, stirring with a fork until the dough starts to come together. Once cool enough to handle, 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 a skillet over medium heat, add the vegetable oil. Sauté the ginger and garlic until fragrant, about 1 minute. Add the mushrooms and cook until softened, about 3-4 minutes. Stir in the shredded chicken, red curry paste, coconut milk, soy sauce, lime juice, sugar, and black pepper. Simmer for 5 minutes, then remove from heat and let cool slightly.

Divide the dough into 12 equal pieces. Roll each piece into a circle about 3 inches in diameter.

Place about 1 tablespoon of the filling in the center of each dough circle. Carefully fold the edges over the filling and pinch to seal, creating a dumpling shape.

Prepare a steamer basket lined with parchment paper. Arrange the dumplings in the basket, making sure they don’t touch. Steam over boiling water for 10-12 minutes until cooked through.

Serve the dumplings hot, garnished with fresh cilantro.