== Filling ==

Make the meat filling by combining @ground beef 5%{450%g}, @ground pork 5%{450%g}, @salt{2%tsp} and @pepper. In a #standing mixer{} blend @onions (medium){2}, @garlic{4%cloves}, @flat leaf parsley{1/2%bunch}, @dill{1/2%bunch} and @water{125%ml} and add to the meat mixture. Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary. 

== Assembly ==

Divide the @./Components/Dumplings Dough{1%kg} into quarters and form your quarters into balls. Take one dough ball and roll it out on a well-floured surface in a thin sheet approximately 2mm in thickness. Keep the rest of the dough covered to avoid drying out. Cut out circles with a 5-7 cm #cookie cutter{}.

Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look, go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge. Repeat with the remaining dough circles until you run out of dough and meat.

Set aside a needed amount of pelmeni for dinner and freeze the rest in a well-floured and air-tight #container{} to prevent sticking. Bring a large #pot{} of water to a boil, add @salt and @bay leaves{2}, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom. Once they float to the top, cook for ~{3-5%minutes} more.

Drain pelmeni and pour @butter{2%tbsp} over them, gently stir or toss to coat. Serve with @sour cream{} and chopped @fresh dill{} or @parsley{}.