Russian Pelmeni

Instructions

1. Prepare the dough
   In a large bowl, mix the flour with 1/2 teaspoon salt. Make a well in the center and crack in the eggs. Gradually add cold water while mixing with a fork. Knead the dough for 5-7 minutes until smooth and elastic. Cover with a kitchen towel and let rest for 30 minutes.
2. Make the filling
   In a large bowl, combine ground beef, ground pork, chopped onion, minced garlic, remaining 1/2 teaspoon salt, black pepper, and nutmeg. Mix thoroughly until well combined. For best flavor, refrigerate the filling for 30 minutes.
3. Roll and cut the dough
   On a floured surface, roll the dough to about 1/8 inch thickness. Using a 2.5-inch round cookie cutter or a glass, cut out circles from the dough. Re-roll scraps and continue cutting until all dough is used.
4. Fill and shape the pelmeni
   Place a teaspoon of meat filling in the center of each dough circle. Fold the dough over to form a half-moon and seal the edges firmly. Then bring the two corners together and pinch to create the traditional pelmeni shape. Place formed pelmeni on a floured surface, ensuring they don't touch each other.
5. Cook the pelmeni
   Bring a large pot of salted water to a boil. Carefully add the pelmeni in batches, stirring gently to prevent sticking. Cook for 5-7 minutes until they float to the surface and the meat is cooked through. Remove with a slotted spoon and drain well.
6. Serve hot
   Serve pelmeni in warm broth or tossed with butter. Top with a dollop of sour cream and sprinkle with fresh dill. Alternatively, serve them as a side dish without broth but with sour cream and herbs.