1. Make the dough:

Mix the flour and salt in a large mixing bowl.

Crack the eggs into the bowl and mix everything together.

Pour in the water and mix with your hands, kneading until you have a smooth and elastic dough.

Cover the bowl with a damp towel. Set aside.

2. Make the filling:

Put the ground meat, onion, salt and pepper into a large bowl and mix.

3. Assemble the pelmeni:

Take out the dough and divide it into two large balls.

Roll out one ball into a log, about 2 inches in diameter.

Cut off a section about 1 inch long and roll it into a ball.

Use a rolling pin or your fingers to flatten the ball into a thin circle, 2–3 inches in diameter.

Place 1 tsp of filling into the middle of the circle.

Fold over the circle to create a half-moon and pinch the edges together with your fingers to seal. Join the two corners towards the middle and pinch again to seal.

Sprinkle flour over the pelmeni and place it onto a clean surface. Repeat until all pelmeni are assembled.

4. Cook the pelmeni:

Fill a large pot halfway with water and add a pinch of salt.

Turn on the stove to medium-high heat and bring the water to a boil.

Add a handful of pelmeni to the pot.

Cook for about 3–5 minutes, until the pelmeni float to the top. Check to make sure the meat has cooked all the way through! They might need a few extra minutes.

Take out the pelmeni and place them onto a serving plate.

Serve with melted butter and sour cream for a filling meal.