Check off each step as you cook.

1. 01Mix and rest the dough.Combine flour with half the salt. Beat the egg with dough water and oil, then stir into the flour. Knead for 8–10 minutes until smooth and firm but pliable, adding only a little extra flour if sticky. Cover and rest for 30 minutes.
2. 02Prepare the filling.Mix beef, pork, grated onion, filling water, pepper, and remaining salt until evenly combined. Cover and refrigerate while rolling the dough. Do not taste the raw mixture.
3. 03Roll and fill.Work with a small portion of dough at a time, keeping the rest covered. Roll about 2 mm thick and cut circles about 2¾ inches / 7 cm across. Place a rounded teaspoon of filling in each, leaving a clear border. Fold into a half-moon, press the edge closed, then bring the two corners together and pinch to make a small rounded dumpling. Gather scraps, rest briefly if springy, and reroll.
4. 04Boil in batches.Bring a wide pot of salted water to a gentle boil. Add a manageable batch and stir carefully so none stick to the base. Once they float, simmer for about 5–7 minutes more. Open one of the larger dumplings and check that the filling reaches 160°F / 71°C and the wrapper has no raw floury layer; continue cooking if needed.
5. 05Finish while hot.Lift out with a slotted spoon and drain well. Toss gently with butter, then divide among plates. Add sour cream and a light scatter of dill and serve immediately.

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