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1
To make the dough, sift the flour, baking powder, salt, and sugar in a medium-size bowl twice.
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2
Place in a food processor and add the shortening.
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3
Pulse until the mixture resembles coarse meal.
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4
Add the eggs and sour cream and pulse lightly until the dough gathers into a ball.
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5
Remove from the processor and wrap in plastic.
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6
Refrigerate for at least 1 hour.
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7
To make the filling, heat 2 tablespoons of the butter in a medium-size skillet over medium heat.
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8
Add the onions and cook, stirring, until lightly browned, 2 to 3 minutes.
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9
Add the remaining 2 tablespoons butter and the ground beef Cook, breaking it up, until lightly browned all over, about 5 minutes.
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10
Add the dill and season with salt and pepper.
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11
Using a slotted spoon, transfer the meat mixture to a plate.
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12
In the same skillet over low heat, brown the flour in the leftover butter and fat.
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13
Add the water and stir until thickened, scraping the browned bits from the bottom of the pan.
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14
Return the meat to the pan and coat with the sauce.
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15
Remove from the heat and set aside until you are ready to make the dumplings.
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16
Preheat the oven to 425F.
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17
Roll out the dough as thinly as possible on a lightly floured surface and, using a cookie cutter or a highball glass, cut circles 3 inches in diameter.
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18
Place 1 teaspoon of the meat mixture in the center of each circle.
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19
Wet the edges of the dough with a little water, fold in half, and pinch the edges together to seal.
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20
Place on greased and floured cookie sheets, and brush with the egg wash.
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21
Bake until golden brown, about 30 minutes.
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22
Serve hot.
