In a mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of olive oil, 1 cup of water, and a pinch of salt. Knead until smooth and elastic, about 8-10 minutes. Wrap and let rest for 1 hour.

In a skillet over medium heat, cook 1 pound of ground beef with 1 diced onion, 2 teaspoons of the seven-spice blend, salt, and pepper until browned and moisture evaporates. Let it cool slightly.

Roll the rested dough to 1/8 inch thick. Use a round cutter to cut out circles. Place a spoonful of filling in the center, fold in half, and pinch the edges to seal tightly.

Preheat your oven to 350°F (175°C). Arrange the dumplings on a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown on top.

In a bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water, then mix in 2 cups of full-fat plain yogurt and 1 egg yolk. Heat gently in a saucepan for 5-7 minutes until thickened, stirring continuously.

Add the baked dumplings to the prepared yogurt sauce and warm gently for 15 minutes. Drizzle with melted butter and minced garlic before serving, and top with chopped parsley and toasted pine nuts.