Beef and Pork Pelmeni (Russian Dumplings)

1. Stir flour and 1 teaspoon salt together in a bowl.

2. Stir eggs and 2/3 cup water together in a separate bowl. Pour into the flour mixture; mix until dough is combined. Turn dough out onto a floured work surface; knead until smooth, about 6 minutes. Place dough in a plastic bag.

3. Combine pork, beef, water, and onion in a separate bowl; season filling with salt and pepper.

4. Turn dough back onto the work surface. Roll and divide into long snakes about 3/4-inch thick. Cut into 3/4-inch-wide segments; flatten into 2-inch circles using a rolling pin.

5. Place a 1-inch-wide scoop of the filling on each dough circle. Fold dough over filling; pinch edges shut. Pinch the 2 opposing corners together behind the flat edge. Place pelmeni on a floured baking sheet.

6. Bring a saucepan of salted water to a boil. Add about 15 pelmeni; cook until they float to the top, 5 to 7 minutes.

Cook's Note:

To make the process much easier, find helpers: someone to roll out the dumpling skins and someone to fold them together.