In a small bowl, whisk together the garlic, cold water, and lemon juice. Transfer to a glass jar or plastic container and refrigerate for 1 to 2 days.

In a medium skillet, heat the vegetable oil over medium-high heat. Add the onions and cook for 5 to 7 minutes until soft and translucent. Stir in the chili oil and set aside to cool.

In a medium bowl, combine the ground beef, cooked onions, scallions, soy sauce, oyster sauce, ginger, pepper, and salt. Mix until well blended.

In a large mixing bowl, add the flour and create a well. Gradually mix in the just-boiled water until a lumpy dough forms. Knead until smooth and elastic, adding water if necessary. Let rest in a sealed bag at room temperature for 15 minutes to 2 hours.

Cut the dough into quarters. Roll a quarter into a log and cut into 8 pieces. Flatten each piece into a disk about ¼ inch thick. Roll each disk to about 3 to 4 inches in diameter. Fill with about 2 tablespoons of filling, fold into a half-moon, and pinch shut.

Heat a skillet over medium-high heat and add neutral oil. Arrange dumplings sealed side up and fry for 1 to 2 minutes until golden on the bottom.

Add water to the skillet to a depth of ¼ inch, cover, and cook for 8 to 10 minutes until the water evaporates. Uncover and fry for an additional 1 to 2 minutes until bottoms are crisp.

Transfer dumplings to a serving plate with bottoms facing up. Serve with Raw Garlic Sauce.