Russian Pelmeni (Meat Ravioli) Пельмени

Ingredients: 
For the Dough:
3 cups all-purpose flour
1 egg
2/3 cups cold water
1 tbsp salt

For the filling:
1 lb any ground meat (you can mix different types of meat too)
1 onion
Salt and pepper to taste
1 bunch parsley if desired 


For the Dough:
Place flour on a work surface (if you have never done this before, place flour in a large bowl). At the top make a grove with your fingers.
Beat an egg in it, add 1 tbsp of salt and a little bit of water.
Start kneading the dough, pushing the bottom flour on top of water. As you work along the dough will stick to fingers, just take the dough off the fingers and keep kneading for about 5 minutes. Keep adding water little by little, you don't want to add too much water or else the dough will be too soft and sticky.
Place the dough on a flat surface and  knead until it is smooth and is not too soft. All together kneading will take about 10-15 minutes. In the end it shouldn't stick to hands.
Place the dough in a bowl and cover with paper towel and leave for 20 minutes.

In the meantime prepare the filling:
Place meat in the bowl and break it apart with a spoon. Chop the onion really well or run it through in a food processor ( food processor will give it the correct consistency).
Add onion, salt, pepper and mix well.
You can also add some parsley or any other herb, but chop it well or run it in a food processor with the onion.


Place wax paper on a cookie sheet and sprinkle with some flour.
Place some flour on a work surface and knead the dough a little to soften it.
Cut 1/4 of a dough, knead it some more and roll it in to a ball.
Roll the dough in to a very thin sheet, about 1/8 inch thin.
Take a cup or a glass, flip it and dip in the flour, cut circles out of the dough. If the dough starts sticking to the cup keep dipping it in the dough.
Collect the left out dough and knead it back in to the rest of the dough.
Place one of the dough circle in your hand, add half of teaspoon of filling, bend the dough in half to cover the filling, pinch the edges together to close the filling. Than bring 2 corners together and seal them.
Place on a cookie sheet. Continue with the rest of the dough and filling.
When you're done you can cook the Pelmeni right away by dropping them in a boiling salted water, bring to a boil again and cook for 10-20 minutes depending on the size of your Pelmeni.
Take them out, place in a bowl and add 1 tbsp of butter, mix to cover the Pelmeni with butter.
Or you can place the cookie sheet with Pelmeni in a freezer over night, than store in a zip-lock bag for about a month.

Serve with sour cream, mayo or any sauce you like.
Enjoy!