Recipe has three parts. The first part is making the stuffing.
1. Mix ground beef, the egg, diced onions, and salt and pepper in a bowl.
2. Refrigerate until you need the stuffing.
The second part is making the dough.
1. Add the flour and salt to a mixing bowl. Crack two eggs in a measuring cup and fill with water until you have one cup.
2. Add the water and eggs to the flour and mix it. Once the dough forms a clump, use your hands to pick up the dough and form a ball. If the dough is too clumpy, add a touch more water. If dough is too soft, add a touch more flour.
3. Form a ball and keep turning the ball inside out. You must knead the dough for at least fifteen minutes.
4. Dust flour on the dough ball and place in a bowl. Let the dough rest for an hour. This dough should not rise.
5. After an hour, remove the dough and knead it again for five minutes.
Now we put the pelmeni together for the third part. Note, I make my pelmeni large.
1. I dust the counter top with flour and roll the dough into a large tube about a half inch thick.
2. Using a butter knife, I cut inch long strands. Then I use a rolling pin to flatten each strand into a two-inch disk.
3. I add a teaspoon of meat to the center. I dab the edge of the dough with water.
4. I pull the dough over the meat to cover the filling inside.
5. I press on the sides to seal the meat and squeeze out the air.
6. I shape the pelmeni into a noodle resembling tortellini.
7. I dust a plate flour and place pelmeni on it. Then I freeze the pelmeni. Once the noodle is frozen, I place into a ziplock bag.
Cooking pelmeni is easy. I bring water in a pot to a rolling boil. I slip the frozen pelmeni into the water and boil the dumplings in water. When the pelmeni rises to the surface, the dumplings are ready.
Tip: Russians sprinkle a vinegar-black pepper sauce on the dumplings made from diluted vinegar and a teaspoon of black pepper. While I like to sprinkle the dumplings with hot sauce and black pepper.