1. Make the dough first. Combine the flour, egg, water and salt. Knead it on a floured surface. It should feel smooth and elastic in the end.

2. Cover it with a clean towel. Let the dough rest for 30 minutes.

3. Transfer the ground beef and pork to a bowl. Add the chopped onion and garlic. Season with pepper and salt. Mix well until the meat is well combined.

4. On a floured surface roll out the dough. The thickness you want is about 1/8-inch (3 mm). Using a round cookie cutter or glass (about 2 inches/5 cm in diameter), cut out circles from the dough.

5. Make little spoonfuls of the meat filling and place one in the center of each pasta circle.

6. Fold the dough over the meat filling. Pinch the edges to seal the dumpling (you can also use a fork).

7. Bring the two ends of the half-moon together and pinch to seal, forming a rounded shape.

9. Boil the pelmeni (in batches) in gently boiling water. The dumplings are ready when they rise to the surface (takes about 5 to 6 minutes).

10. Remove with a slotted spoon and transfer to a serving dish.

11. Add the butter to a non-stick pan. Melt it over medium high heat. Add the sliced onions. Season with a pinch of salt.

12. Cook the onions until golden brown and caramelized. Stir regularly.

13. Add the cooked pelmeni to the pan with the caramelized onions. Toss well and divide the pelmeni and onions over deep plates. Serve hot.