Combine 500 g all-purpose flour and 1 teaspoon salt in the large mixing bowl.

Add 1 egg and 10 ml neutral oil to the flour mixture.

Pour in 200 ml water gradually and mix until a rough dough forms.

Knead the dough for 8 to 10 minutes until smooth and elastic.

Cover the dough with a kitchen towel and rest it for 20 minutes.

Finely chop 1 onion and 1 garlic clove on the cutting board.

Mix 500 g ground meat with the chopped onion and garlic in the large mixing bowl.

Season the filling with black pepper, ground coriander, and salt to taste.

Roll the rested dough into a thin sheet, about 1 to 2 mm thick.

Cut the dough sheet into 6 cm circles using the round cutter.

Place about 1 teaspoon of meat filling in the center of each dough circle.

Fold each circle into a half-moon and firmly pinch the edges closed.

Join the two pointed ends together and pinch them to form the traditional pelmeni shape.

Bring a large pot of salted water to a rolling boil on the stovetop.

Boil the pelmeni in batches and stir gently to prevent them from sticking.

Cook the pelmeni for 3 to 5 minutes after they float to the surface.

Lift the cooked pelmeni out with the slotted spoon and drain them in the colander.