1 1/2 cups flour
2 eggs
1/2 cup water
1/2 tsp. salt
1/2 lb. ground beef
1/2 lb. ground pork
2 medium onions, finely chopped
1 tsp. salt
1/2 tsp. black pepper
garlic to taste

Directions
To make the dough, combine the flour, eggs, water and 1/2 tsp. salt. Knead mixture. Let rest for 30 minutes.
Mix the ground beef, ground pork, onions, 1 tsp. salt, pepper and garlic together.
Cut the dough into three equally sized pieces and roll each one into a cylinder the diameter of a finger. Cut each cylinder into pieces the size of a walnut, then roll each piece into a very thin flat cake with a diameter of about 2 inches.

Put some of the ground meat mixture in the center of each flat cake (quite a lot, but not so much that you can’t then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped “flying saucer.”
Boil the pelmeni in salted water for seven minutes, or until they float to the surface.
Serve in soup bowls. I like to offer three dipping sauces: sour cream, creamy horseradish, and white wine vinegar.