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Pelmeni 
are among the most popular Russian dishes.

Making pelmeni begins with the preparation of the pastry. Sift 300-400 grams of flour into a mound, make a well in the center and add a teaspoonful of salt, one or two eggs, half a glass of warm water and knead the dough. Cover it with a tea towel and leave to stand for 30-40 minutes.
Meanwhile, make the meat filling. Take 200 grams of beef and 200 grams of pork and put through the meat grinder twice, together with two brown onions. Add salt and ground black pepper to taste, chopped fresh herbs, such as green onions, thyme, dill, parsley and then some cold boiled water. The mixture should be not quite so thick as for rissoles. When the filling is ready, return to the pastry.
Roll it out thinly, cut out circles and put a small ball of filling onto each. The edges have to be joined and pinched together, which is not as easy as it sounds. No one cook's pelmeni are the same: some make large ones, others small ones, some pelmeni are very intricately, and others more simply joined. Put the pelmeni in the fridge so that they become firm.
To serve, cook the pelmeni in boiling salted water for about 10 minutes, until they rise to the surface. They are served with sour cream, melted butter, vinegar, pepper and mustard.