If you are up to something different and a little time consuming this recipe is for you. It took me a little over an hour to make these. They were good, but you have to make your own dough. I got the recipe out of my Food Network Magazine. I have been trying a lot of their recipe's.

Roll out the dough 20" long and 4" wide then cut into 2" squares.

You fill them with your meat filling and fold over.

You boil them for 8 minutes.

Serve with the chili oil and greek yogurt sauce. I loved both sauces, but hubby said that the chili oil was a little too spicy. So if you do not like spicy cut down on the red pepper flakes. I thought it was perfect.
Directions
For the Dumplings:Ingredients
2 1-ounce packets plain instant oatmeal(about 2/3 cup)
2 cups all-purpose flour, plus more for dusting
Kosher salt
1 large egg
1 tablespoon extra-virgin olive oil
8 ounces ground beef
1 small white onion, grated and squeezed dry
Freshly ground pepper
For the Toppings:1 1/2 cups plain Greek yogurt
1 clove garlic, grated
Kosher salt
1/4 cup extra-virgin olive oil
1 to 2 teaspoons red pepper flakes
1/4 teaspoon paprika
Make the dumplings: Cook the oatmeal as the label directs, then let cool. Combine the oatmeal, flour and 1/2 teaspoon salt in a bowl and make a well in the center. Add the egg and olive oil to the well and mix with a fork. Turn the dough out onto a floured surface and knead into a smooth ball. Cover with a towel and let rest 30 minutes. Meanwhile, mix the beef, onion, 1 tablespoon salt, and pepper to taste in a bowl and set aside.
Prepare the toppings: Whisk the yogurt, garlic, cup water, and salt to taste in a bowl. Heat the olive oil in a small skilletover medium heat. Add the pepper flakes and paprika and cook 1 minute. Set the yogurt sauce and spiced oil aside.
Bring a pot of salted water to a boil. Divide the dough into 4 pieces. On a floured surface, roll each piece into a 20-by-4-inch rectangle, then cut into 2-inch squares. Place 1 teaspoon beef filling in the center of each square, fold over into a triangle and press the edges to seal.
Boil the dumplings in batches, stirring occasionally, until they float, 8 to 10 minutes. Drain and transfer to bowls. Top with the yogurt sauce and spiced oil.