Pelmeni

1 . Stage

In the large bowl of a stand mixer fitted with the dough hook, beat flour, egg, and salt on medium speed until a shaggy dough forms. Pour in water and continue to beat until dough comes together. Continue to beat until dough is smooth and pliable, about 5 minutes. Wrap dough in plastic wrap and let rest 15 to 30 minutes.

2 . Stage

Divide dough into 2 pieces. On a lightly floured surface, roll dough to 1/16" to 1/8" thick. Using a 2 1/2" round cutter, cut out about 50 rounds. Arrange on a floured surface and cover with plastic wrap. Let rest until ready to use.

3 . Stage

Line a baking sheet with parchment. Dust parchment with flour. In a large bowl, mix beef, onion, and salt to combine.

4 . Stage

Place 1 teaspoon filling in the center of each round. Fold rounds into half moons and pinch edges to close. Pull ends together and pinch to seal (they should almost look like tortellini). Repeat with remaining filling and dough. Arrange pelmeni on prepared sheet.

5 . Stage

Bring a large pot of salted water to a bare simmer. Working in batches, drop in pelmeni and cook until they float to the top, 3 to 4 minutes (it helps to take one out and test to see if they’re tender or al dente). Using a slotted spoon, transfer pelmeni to a large bowl. Toss in butter to coat.

6 . Stage

Divide pelmeni among plates. Sprinkle with dill. Serve with sour cream alongside.