Russian Pelmeni Meat Dumplings (Peljmeni)

Gather the ingredients.

In a food processor, combine eggs, water, oil, salt, and half the flour. Add the remaining flour and process until a smooth dough forms.

Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky. Wrap in plastic and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.

Gather the ingredients.

In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper until thoroughly mixed.

Refrigerate, covered until ready to use.

Cut dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. Cut this into 10 pieces. Roll each of the 10 pieces into a 2-inch circle.

Spread 1 teaspoon of filling on the circle almost to the edges. Pick up the circle and fold to create a half-moon and pinch the edges together, making sure there is no trapped air that could cause them to explode when cooking. Place formed pelmeni on a parchment-lined baking sheet.

Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them into the boiling water. When they rise to the surface, boil an additional 1 to 2 minutes. Remove from water with a slotted spoon. Repeat with remaining dough and filling.

Serve boiled dumplings with melted butter, red-wine vinegar, black pepper, and sour cream, if desired. After boiling, pelmeni also can be sautéed in butter until lightly browned.

Alternatively, pelmeni can be rolled out and filled as for pierogi and frozen for later cooking.