Pelmeni

2 cups flour
1 cup milk or water
1/2 teaspoon salt
1 tablespoon vegetable oil
3 eggs
1/2 pound beef
1/2 pound pork
1 medium onion
salt and pepper, to taste

Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.
Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter).
Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into half−moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately.
To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop pelmeni into boiling water. Stir them from time to time and boil for 20 minutes.
Pelmeni are served with butter, sour cream, vinegar, or ketchup.