Combine flour, egg, water, and salt until a dough forms. Knead for 5 minutes until smooth, then cover and rest at room temperature for 30 minutes to relax gluten.
2 cups all-purpose flour, 1 large egg, ⅓ cup water, ½ teaspoon salt
Mix ground beef, finely grated onion, minced garlic, salt, and black pepper until thoroughly combined. Season generously to prevent blandness after cooking.
1 pound ground beef, ½ cup onion, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
Roll out the rested dough on a floured surface to approximately 1mm thickness. Use a 3-inch round cutter to cut circles. Gather scraps and re-roll once if needed.
2 cups all-purpose flour
Place 1 teaspoon of filling in the center of each dough circle. Fold dough in half to form a crescent, press edges with your finger, then pinch firmly to seal tightly. Remove all air pockets to prevent leakage.
1 pound ground beef
Bring a large pot of salted water to a boil. Add pelmeni in batches without crowding. Cook for 5-7 minutes until pelmeni float and the dough becomes translucent. Drain well.
Toss boiled pelmeni with melted butter and serve topped with sour cream. Optionally, pan-fry boiled pelmeni in butter for 3-5 minutes until edges are golden and crispy for texture contrast.
2 tablespoons butter, ½ cup sour cream
