Preparing the dough
Measure 2 cups of flour into a large mixing bowl or food processor.

In a small bowl add the egg, water or milk, and salt, then whisk together until combined. Gradually add this liquid mix to the flour, stirring in gradually to combine.

Once the mixture is well combined, turn it out onto a well floured board and knead well to create a smooth, firm and elastic dough. If the dough is too wet, knead in more flour until the right consistency is achieved. Set the dough aside in a bowl covered with a cloth while you prepare the filling.

Preparing the meat filling
Mix together the three meats in a food processor if you have one, or stir well to combine. Grate or finely chop the onion and add to the meat. Crush or finely cut the garlic and add to the mix, along with the salt and pepper. Mix in approximately 1/3 cup of water to create a moist mixture.

Making the pelmeni
Transfer the dough to a floured board and divide into four equal parts. Roll out each portion of dough between your hands to create a long thin 'rope' around 1.5 cm thick. Cut the dough into small slices about 3-4 mm thick. Roll out each piece of dough into small thin rounds of approximately 5-6cms in diameter.

Cook's Tip: As an alternative to the method described above, roll out the dough into thin sheets with a rolling pin or pasta making machine, then cut out circles using a 5cm cookie cutter (a plastic drinking vessel or container lid can also be used instead).

Take small amounts of meat filling, approximately 1/2 to 1 teaspoon, and place in the centre of each round of dough. Fold the dough in half and pinch the edges together firmly to seal the meat inside the dough. Bring the two tail ends together to create a enclosed crescent shape. Set aside each 'pelmen' onto a floured board or plate.

Bring a large pot of water to the boil and add salt to taste. Drop 10 - 15 pelmeni into the pot and simmer for approximately 5 minutes until they rise to the surface. Test one or two before removing the pelmeni from the pot with a slotted spoon.

Serving
Place the pelmeni in a large serving dish and smother with butter or sour cream, and sprinkle with finely chopped dill or parsley. Pelmeni can also be eaten with soya sauce or a vinaigrette as a dipping sauce.

Makes approximately 120 pelmeni.

If made using fresh meat the Pelmeni can be frozen and cooked when required. Freeze them laid out on trays then pack them into bags.