Pelmeni

Method

1. knead8 min
   dough smooth, elastic and only slightly tacky
   Mix flour with the egg, water and half the salt, then knead until elastic. A supple dough can be rolled very thin without tearing; add flour sparingly so it does not become tough.
2. rest30 min
   dough relaxed and easy to roll
   Cover the dough and let it rest. This pause relaxes gluten so thin rounds shrink less when cut and folded.
3. mix4 min
   filling evenly combined but not pasty
   Combine beef, pork, grated onion, remaining salt and pepper. Mix just enough to distribute the onion; overworking makes the cooked filling dense.
4. shape15 min
   dough about 2 mm thick
   Roll one portion of dough very thin while keeping the rest covered. Cut 2- to 3-inch rounds and keep scraps covered so dry edges do not sabotage the seal.
5. fold20 min
   each dumpling tightly sealed with joined corners
   Place about a teaspoon of raw filling in each round, fold into a half-moon and pinch the clean edges firmly, then join the two tips. Keep filling off the seam or the dumplings can open in boiling water.
6. boil7 min
   pelmeni floating and filling cooked through
   Boil in well-salted water, stirring gently during the first minute so they do not stick. Once they float, continue until the raw meat center is fully cooked; frozen pelmeni can go directly into the pot and need a little longer.
7. mix2 min
   dumplings lightly coated
   Drain well and toss with butter. Serve with sour cream; uncooked extras can be frozen in a single layer until firm, then bagged without sticking together.