Crack eggs into a cup and add oil.

Add cold water to eggs so that the total weight is 260 g (2 eggs should take up approximately 100 g).

Sift flour into a separate bowl and make a hole in the center. Pour egg mixture into the center.

Mix the dough with a mixer for 10 minutes using dough hook. If the dough doesn't come together well, add one more tablespoon of water.

When all the wet ingredients are mixed in and the dough forms a ball, place it on the table with the leftover flour.

Knead the dough until it stops sticking to your hands. You might need to add a little more flour depending on its quality. Cover the dough and leave it to rest for 30 minutes to 2 hours.

After resting the dough will become softer and easier to work with. Knead for a couple more minutes to get a uniform mixture. If after resting the dough still sticks to your hands, add a little more flour.

Cut onions and garlic cloves finely. Mix ground meat with onions and garlic.

Add salt and pepper and mix well.

Cut a stripe of dough and roll it into a cylinder approximately 2 cm (1 inch) in diameter. Tip: keep the rest of the dough covered to prevent it from drying.

Cut up the cylinder into 1 cm (0,5 inch) pieces and place it on the table dusted with flour.

Take 1 piece at a time and roll it in between your fingers to make a round.

Roll every round as thin as you can using a rolling pin. This part is tricky because you want it to be as thin as possible for better taste. But if you roll it too thin, the dough will break when you boil pelmeni. There’s no way around but practice and more practice until you get the feel of what is perfect thickness.

Place rounds of dough on top of each other to prevent them from drying. Before starting the process of making pelmeni turn the stack upside down so that the first round you made is on top now.

Hold the round in your left hand and place a tea spoon of filling with your right hand on the lower part of the round. Remove any excess filling.

Place the upper part of the round on top of the filling and start sealing edges. Start from the center and work your way down one side, then the other side. Seal the ends of pelmeni together.

Repeat to the rest of the dough. When you finish making pelmeni, place them into the freezer.

Fill a cooking pan with water and bring it to boil. 

Add salt (1 tsp of salt for each 1 liter of water)

Place desired amount of pelmeni into a pan. Tip: don’t give in to temptation of placing a lot at once. Keep it down to 25 pieces at a time. After you add pelmeni to boiling water, the water will cool down and you will need to wait for it to boil again.

Mix pelmeni carefully with a slotted spoon making sure none are stuck to the bottom of the pan.

After pelmeni come up to the surface of water cook it for another 3 minutes, then take it out using a slotted spoon. Make sure all the water is drained.

Serve immediately with sour cream or butter.