Homemade Russian Pelmeni

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1. 1Step 1: Whisk together the egg and water in a medium bowl. Incorporate flour till you have a soft, stretchy dough that isn’t sticky to the touch. Knead on a floured surface for five minutes, incorporating flour if it’s still too sticky. Wrap the dough in plastic wrap and let sit for 30 minutes.
2. 2Step 2: Heat a pan with the oil over medium-high. Add the onions and sauté until onions are soft, about 5 minutes. Turn the heat to medium, add the curry powder and garlic, and cook for 1 more minute. Let this cool off the stove while you combine the beef, pork, salt and pepper in a mixing bowl. Once onions are mostly cooled, add to the meat and combine well. Cook a small sample in your frying pan to sample, if you like, then adjust for salt. Once the meat mixture is seasoned to your liking, place it in a gallon sized zip top bag and cut a small hole in one of the bottom corners.
3. 3Step 3: If you have a pelmeni mold, use 1/4 of the dough and roll out a large, thin, round sheet of dough, incorporating flour if needed so it doesn’t stick. Sprinkle flour over the mold and drape the dough on top. If you don’t have a mold, use a biscuit cutter or the edge of a glass and cut circles out of the dough.
4. 4Step 4: Using your makeshift piping bag, add about a teaspoon of filling to each divot in the pelmeni mold. If the dough seems too dry, you may want to lightly spritz the whole sheet with a water sprayer because you want the other sheet of dough to stick. Roll out another 1/4 of the dough into a large, round sheet and place it on top of the filled mold. Using your rolling pin, gently roll back and forth along the dough side of the mold until the mold starts to pierce through the edges of each pelmeni. Lightly dust a counter with flour and turn the mold upside down to shake/poke the pelmeni out of the mold.
5. 5Step 5: Repeat with the remaining dough to make one more set of pelmeni with the mold.
6. 6Step 6: If not using a mold, add about 1 teaspoon of filling to each cut circle. Crimp closed with your fingers. The dough should be sticky enough to stay closed on its own without additional moisture.
7. 7Step 7: Set each finished pelmeni on a flour-lined baking sheet.
8. 8Step 8: From here you could either boil the dumplings right away or place them in the freezer for later. If you freeze them, make sure to freeze them on the baking sheet before putting them in a zip top bag or container, otherwise they will stick together.
9. 9Step 9: Bring a big pot of salted water to a boil. Add the dumplings and return to a boil. Cook until dumplings float — about 5 minutes (7 minutes if frozen).
10. 10Step 10: Use a slotted spoon to remove dumplings and place them in bowls. Top with butter, vinegar, curry powder, Sriracha, cilantro and sour cream.