Russian tortellini

Ingredients for 4 servings:

• 1 egg(s)
• 1 cup(s) milk
• ½ tsp salt
• 300 g flour, more or less as needed
• 250 g minced meat, mixed
• 1 onion(s), grated
• 1 tsp salt
• ½ tsp black pepper
• 1 pinch of paprika powder, rose hot
• ½ cup(s) water, hot
• ½ cup(s) whipped cream
• 10 grains of black pepper
• 1 bay leaf

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Pelmeni

For the pasta dough: Whisk together the egg, milk, and salt, then knead with enough flour to form an elastic, yet not too stiff dough. Shape the dough into a ball and let it rest under a bowl for at least 30 minutes. For the filling: Knead all ingredients together. Roll out the pasta dough and cut out small circles. Place 1/2 teaspoon of the minced meat filling on each circle, fold it into a half-moon shape, and seal the edges thoroughly. Fold the ends of the half-moon over each other and press together. Place on a well-floured board (otherwise it will stick and tear). Bring 2 liters of salted water to a boil with peppercorns and the bay leaf (or perhaps a whole peeled onion) then cook the pasta parcels in batches for 15 minutes in gently simmering water. Before serving, toss in butter, if desired, and serve with sour cream. Or pour a ladleful of the broth in which the pelmeni were cooked into a soup bowl, season with 1 teaspoon of vinegar, and add a few pelmeni; then eat them like dumplings.