Siberian Dumplings Pelmeni

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1. 1Step 1: In a food processor, pulse the flour and salt. With the motor running, add the egg through the tube, then the cold water. Let the processor run for about a minute until the dough forms around the blade. Transfer the dough to a bowl, cover with a tea towel, and let it sit for 30 minutes.
2. 2Step 2: Meanwhile, make the meat filling by combining the beef, pork, salt, and pepper. Then in a food processor, blend the onions, garlic, parsley, dill, and water, and add to the meat mixture.
3. 3Step 3: Use your hands to combine well, then pinch off a small amount and form a meatball. Fry the meatball and taste it to check the seasoning. Adjust spices if necessary.
4. 4Step 4: Divide the dough into quarters and form each into a ball. Take one dough ball and roll it out on a well-floured surface into a thin sheet about 1/16 inch thick. Keep the rest of the dough covered to prevent drying out.
5. 5Step 5: Cut out circles with a 2 to 3 inch cookie or scone cutter. Place a teaspoon of meat filling into each circle, slightly off-center. Fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. For a more attractive look, go over the edge again, pinching with two fingers and a thumb and twisting to form a ruffled edge. Repeat with the remaining dough and filling.
6. 6Step 6: Set aside the amount needed for dinner and freeze the rest in a well-floured, airtight container to prevent sticking.
7. 7Step 7: Bring a large pot of water to a boil, add salt and 2 bay leaves. Drop the pelmeni into the rapidly boiling water and stir to prevent sticking to the bottom. Once they float to the top, cook for 3 to 5 more minutes.
8. 8Step 8: Drain the pelmeni and pour melted butter over them. Gently stir or toss to coat. Serve with sour cream and chopped fresh dill or parsley.