Pelmeni Dough

1. Sift the flour and salt directly into the bowl of a stand mixer with a dough hook
2. Mix on low speed while adding the egg then immediately begin drizzling in the ice-water. Continue to mix on low until the dough comes together and there are no dry ingredients remaining
3. Add 1 or two additional tablespoons of water if necessary, stop immediately when all the flour is incorporated
4. Lightly flour your workspace and knead the dough for 2-3 minutes, form into a ball and wrap tightly in plastic wrap. Let it rest for 1 hour at room temp

Veal Meatball Filling

1. Place all the ingredients into a bowl of a stand mixer
2. Combine on low speed using a paddle attachment until all the water is absorbed – about 1 minute, two minutes max. Stop immediately when the water is absorbed and test by grabbing a little between two fingers and rubbing them together. If it is tacky and sticky, it is ready
3. Refrigerate until ready to use

Assembling the Pelmeni

1. Unwrap the dough and cut into 6 equal pieces using a scraper or knife. Roll them into balls. Use the first and cover the 5 remaining balls with a damp kitchen towel to prevent them drying out
2. Use only enough flour to prevent sticking to your hands, the work surface and rolling pin, roll it out into a thin layer large enough to cover the pelmenitsa
3. Cover your pelmenitsa with the dough, press the holes gently and fill the depressions with your veal mixture
4. Roll out a second ball, spray the fillings and dough on the pelmenitsa lightly with water from a spray bottle, cover with the new dough layer and seal the fillings in the dumplings with the rolling pin. Press hard and the pelmenitsa will do all the work trimming the dumplings to size
5. Remove excess dough from the edges and save it to make some bonus dumplings, invert the pelmenitsa and gently push them out onto a floured, rimmed baking sheet
6. Repeat with the remaining dough until it and any excess is used up
7. Refrigerate to use quickly or freeze for later

Adjika Butter Sauce

1. Place the butter in a covered heavy bottom pot the night before. Place the adjika paste in the pot before boiling the pelmeni

Cooking and Serving

1. Place the soft, room temp butter and adjika paste into a pot large enough to hold all the pelmeni
2. Bring a pot of well salted water to a rolling boil
3. Place the pelmeni into the boiling water to cook for 5 minutes, stirring occasionally to make sure none stick to the bottom. Test one by cutting it in half to make sure the meat is cooked through. If not continue cooking another minute until it is
4. Remove the pelmeni with a spider, transfer to a colander and shake to remove excess water
5. Place the pelmeni into the pot with the butter and adjika paste. Stir gently. The heat from the pelmeni will melt the butter and combine with the paste until it emulsifies into a silky coating
6. Place the pelmeni into serving bowls, garnish with the mint, sour cream and a touch of fleur de sel