Russian Pelmeni Dumplings With Ground Beef And Onions

• 500 g flour
• 3 medium eggs
• 2 None onions, finely diced
• 400 g mixed minced beef/pork/lamb
• 2 litres vegetable stock
• 1 small bunch chives, snipped into tiny rings
• 100 g butter
• None None flour for the work surface
• None None cling film/saran wrap

1. Mix the flour, salt, eggs and 1/2 cup water and knead into a smooth dough. Wrap in plastic wrap and let the dough rest for at least 1 hour.
2. For the filling, mix the ground meat and onion, and season to taste.
3. On a floured work surface or using a pasta roller, roll out the dough to approximately 1/32 inch. Cut dough into 3 inch rounds using a cookie cutter. On each circle place 1 heaped tsp of filling. Brush a thin line of water around the edges of the circles. Fold in half and press edges firmly together. Dampen the tips of the crescents, bend them into a circle, press the tips together and place on a floured tea towel.
4. Bring the stock to a boil in a large saucepan and cook pasta in 2 portions, for about 6 minutes each. Melt half of the butter in a large pan and fry the half of the dumplings for 4 minutes. Repeat the process with the other half. Serve sprinkled with chives and any butter from the pan, and sour cream (if desired) on the side.

eggs, onions, beefpork, vegetable stock, chives, butter, flour, saran

Taken from recipes-plus.com/api/v2.0/recipes/16945 (may not work)