Russian Pelmeni

In a bowl, whisk together the egg, water, and salt.

Gradually add the flour, mixing until a shaggy dough forms. You may need to add more flour if the dough is too sticky, or a little water if it's too dry. The goal is a dough that is firm but pliable.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. It should not stick to your hands.

Cover the dough with a bowl or plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll.

Finely chop the onion and garlic. The smaller the pieces, the better they will integrate into the filling.

In a separate bowl, combine the ground beef, chopped onion, garlic, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated.

On a lightly floured surface, roll out the rested dough thinly, about 1-2mm thick. Ensure you keep adding flour to prevent sticking.

Using a round cookie cutter or a glass (about 2-3 inches in diameter), cut out circles from the dough. Re-roll scraps as needed.

Place a small amount of filling (about 1 teaspoon) in the center of a dough circle. Fold the circle in half to create a half-moon shape, pressing the edges firmly to seal. Then, bring the two corners of the half-moon together and pinch them to form the classic pelmeni shape.

Alternatively, for a quicker method, place filling on one half of the dough circle, fold the other half over, and pinch the edges to seal. Then, bring the two ends together and pinch to form a crescent shape.

Continue filling and sealing until all the dough and filling are used. Place the formed pelmeni on a floured surface or baking sheet, ensuring they don't touch.

Fill a large pot with water, add salt, and bring to a rolling boil over high heat.

Carefully add the pelmeni to the boiling water, a batch at a time, without overcrowding the pot. Stir gently to prevent sticking.

Boil the pelmeni for about 5-7 minutes, or until they float to the surface and are cooked through. The cooking time may vary depending on the size of the pelmeni.

Using a slotted spoon or a 'pelmeninator' (a special tool for this purpose), remove the cooked pelmeni from the water and place them on a serving plate.

Serve the pelmeni hot, traditionally topped with a dollop of sour cream and a sprinkle of fresh chives or dill. You can also serve them with butter or vinegar.