For the Dough:

• 3-1/2 cups all-purpose flour
• 1 teaspoon Kosher Salt Diamond Crystal 
• 1 egg
• 1 cup milk

For the Filling:

• 1 tablespoon vegetable oil
• 1 cup onion, small diced
• 2 teaspoons garlic, minced
• 1/2 lb ground pork
• 1/2 lb ground bison or beef
• 1/2 teaspoonBlack Tellicherry Peppercorn, ground
• 3 teaspoons Kosher Salt Diamond Crystal 
• 2 teaspoons Juniper, ground

For the Garnish:

• 2 tablespoons butter
• 2 teaspoons dill weed, chopped
• caramelized onions, to taste
• sour cream, to taste

For the Dough:

In a stand mixer, add the flour and salt and mix with the hook attachment. Add the egg and gradually add the milk until dough ball is formed. About 3 minutes. It should be very elastic. Wrap the dough and set aside for 30 minutes before use.

For the Filling:

In a small sauté pan, add the oil. When hot, add the diced onions and minced garlic. Cook them until translucent.

In a medium-sized bowl, combine the two meats, sautéed onion/garlic, black pepper, salt and juniper. Mix until all incorporated, then chill in the fridge.

For the Assembly:

Fill a large pot with 3 quarts of salted water and bring to a boil.

After dough has rested, tear off a dough ball the size of a tangerine and, on a floured surface, roll dough thin enough to completely cover the pelmeni mold. Lightly flour both sides of the pelmeni mold, then drape dough on it.

Remove meat filling from refrigerator, and fill each pelmeni pocket with a teaspoon of filling. Roll out another thin sheet of dough and cover the pelmeni. Using a heavy rolling pin, roll the top sheet of dough so that the two bind together. 

Peel off the edges and flip the mold over. Don't over stuff the pelmeni or they will be hard to pop out of the mold. Repeat process until out of dough and filling. 

Drop pelmeni into boiling water and give them a stir so they don't stick. Boil for 4-5 minutes or until the pelmeni float. Strain pelmeni in a colander and toss in a bowl with butter and dill. 

Garnish each serving with sour cream and caramelized onions to taste. 

Notes:

Feel free to freeze extra pelmeni.