Sift the flour into a large bowl. Add the egg, oil, salt, and warm water. Knead into a soft, elastic dough for about 8-10 minutes. Cover with a towel or plastic wrap and let it rest for 15 to 30 minutes.
Prepare the filling by combining the ground meat with finely grated or ground onion and garlic. Season with salt and black pepper, then mix well until smooth.
Divide the dough and roll it out into a thin sheet. For the mold method: place a sheet over a floured pelmeni mold, add small portions of meat filling into each hole, cover with another sheet of dough, and roll over with a rolling pin to cut. Alternatively, cut the dough into circles, place filling in the center, and pinch the edges tightly to seal by hand.
Drop the shaped pelmeni into a pot of boiling salted water seasoned with bay leaves and peppercorns. Once the pelmeni float to the surface, boil for another 5-7 minutes.
Remove the pelmeni with a slotted spoon, transfer to a bowl, and toss with butter. Serve hot with sour cream or your favorite sauce.
Cook it hands-free.
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