Peel and cut the potatoes into pieces. Boil in salted water until tender, then mash. Let it cool.

To the cooled mash, add eggs, salt, pepper, chopped dill, and flour. Knead the dough by hand until it is smooth and elastic.

Heat oil in a frying pan over medium heat. Fry finely chopped onion until transparent and fragrant.

Add minced meat, salt, and pepper to the onion. Fry until the meat is fully cooked and no longer pink. Let the filling cool.

Divide the dough into equal pieces and form small balls. Roll out the pieces into thin cakes by hand and place a spoonful of the filling in the center of each.

Form the dumplings by pinching the edges of the dough tightly around the filling, ensuring there are no openings.

Bring a large pot of salted water to a boil. Carefully add the formed dumplings to the boiling water. Cook until they float to the top, indicating they are ready.

Serve the dumplings hot, garnished with fried onions and fresh herbs, if desired.