Here's a concise tutorial on making pelmeni (Russian dumplings):
Make the dough: Mix 2½ cups flour, 1 egg, ¾ cup water, and ½ tsp salt. Knead until smooth, wrap in plastic, and rest 30 minutes.
For filling: Combine 1 lb ground meat (pork and beef mix), 1 diced onion, salt, and pepper.
Assembly: Roll dough thin, cut 2-inch circles. Place 1 tsp filling in center of each circle. Fold into half-moons, pinch edges firmly, then connect ends to form a ring.
Cooking: Drop into boiling salted water. When they float (3-4 minutes), cook 2-3 minutes more until done. Drain.
Serve hot with butter, sour cream, and black pepper. Freeze uncooked extras on a floured tray until solid, then transfer to freezer bags.
Tips:
- Keep dough circles covered while working
- Don't overfill or they'll burst
- If edges won't seal, brush with water
- Test one dumpling first to check seasoning
- Add bay leaf and peppercorns to cooking water for extra flavor
Makes about 40-50 pelmeni. Total time: 2 hours.