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1
Put the meat in a food processor along with a large pinch of salt and some pepper.
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2
Process, along with a couple of tablespoons of cold water, until the mixture is finely ground and almost fluffy.
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3
Mix in the onion by hand.
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4
Lay a wrapper on a work surface, then place 1 to 2 teaspoons of the filling in the center of it; brush the edges of the wrapper with egg white, then pinch tightly to close.
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5
If you have cut circles, form half-moons; if you have cut squares, form triangles.
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6
Press the seam tightly to seal; its best if no air is trapped between the filling and wrapper.
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7
Set on a lightly floured plate or wax paper.
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8
(It is at this point that the pelmeni are traditionally frozen, and you can do so if you like, or refrigerate them for a day or so.)
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9
To boil the dumplings, melt the butter, set a large pot of water to boil, and preheat the oven to 200F.
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10
Salt the water and boil the dumplings a few at a time until they rise to the surface.
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11
A minute or two later, taste a bit of the dough to see whether it is tender.
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12
As they finish, remove the dumplings with a slotted spoon and put them in an ovenproof bowl; drizzle them with some of the butter and put the bowl in the oven.
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13
When the pelmeni are done, grind some fresh pepper over them, make sure they are coated evenly with butter, garnish with dill if you like, and serve hot.
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14
Drain the cooked pelmeni and put them in a bowl filled with hot, rich broth, like chicken stock (page 160).
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15
Omit the butter.
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16
Garnish with fresh dill or parsley leaves and serve.
