First of all prepare the dough: in a bowl mix flour, salt, water (go step by step, 'cause you could need more or less water) and oilseeds. Knead for 5 to 10 minutes, so the dough will be soft and elastic. Put the dough to rest for at least 30 minutes covered with a bowl upside down or with plastic wrap, so that it doesn't dry out. Chop finely leek and cabbage, already washed (I chopped them with an electric mixer). Put in a pan a drizzle of olive oil, then add chopped leek and cabbage and let them cook for a few minutes; then add the minced meat and let it brown. Now add pepper, cumin and soy sauce (it's so salted that I didn't add salt, anymore) and let all cook until the meat is nice done, then put the resulting mixture to cool down. When the dough rested enough (mine rested for a few hours) and the filling is cold, you can begin to prepare the actual dimplings. First of all you roll out the dough to about 2 mm thick (it shouldn't to be too thick or too thin) and cut out circles that are about 8-9 cm in diameter (I used a beer-glass to cut the dough). Flour well the plan on which you'll work and the dishes where you'll put the dough disks of pasta and dumplings, 'cause the dough is a bit sticky! Now comes the moment of truth: take a teaspoon of filling, place it in the center of the dough disc and make a dumpling , following tutorial (if you don't like the one that I mentioned before, there are others on YouTube). Once you have the dumplings, you shoul cook them! There are also dumplings made with uncooked filling, but personally I felt safer with a cooked filling, which I think is even more flavorful. There are at least four ways to cook these dumplings: on the griddle (this way doesn't need further explanation), fried (cook dumplings in a wok containing hot vegetable oil), steamed (you have to use one of those traditional Chinese bamboo containers or any tool for steaming: place the dumplings into the container and put it over a pan of boiling water and let dumplings come to cooking; then remove them gen