Make stuffing. Cut beef fillet and pork fillet into pieces and mince. Season with salt, ground pepper, water, minced onion and stir.

Put sifted wheat flour on a table and make a conic hollow. Pour water mixed with egg and salt (1 tsp) into it and knead stiff paste well. Let it stay for 20-30 minutes to let gluten develop.

Roll the paste out into a plait and cut it into small pieces. Roll these pieces out in round shape. Put the stuffing on them, fold in half, tweak and shape pelmeni. Boil them in salted water for 8-10 minutes.

Serve the dish with butter, sour cream or table vinegar.