For the filling: Combine the beef, salt, pepper and onion in a stand mixer fitted with the paddle attachment and slowly mix together.
For the dough: Line a baking sheet with parchment paper and set aside.
Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Knead the dough into a ball, then roll into a log shape.
Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon beef mixture in the center of the dough circle. Fold circle into a half-moon and seal the edges. Bend the dumplings while pinching center and bringing the edges together. (Shape will be similar to a tortellini.) Place on the lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to help them hold their shape.
Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
Plate and garnish with fresh green onion, dill, salt, pepper and sour cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.