Making Russian Pelmeni (ground beef stuffed ravioli)

Last time I made Russian Pelmeni, I got a lot of requests to share my recipe and how I use the Pelmeni mold. So this time I took the time to photograph and write down my recipe. 

This is one of those things that you do by memory because that's how my Mama thought me.
I remember all us girls sitting around the kitchen table talking and laughing, Mama got to cut and roll the dough, and we all got to fill them by hand. No need for a pelmeni mold when you have 6 girls in the house! I seriously miss those days.

It was taking me a very long time to make pelmeni by hand, so I decided to buy the mold online and try it out. I am sure if Mama found out I was using a mold, she would not be happy. She alway said they tasted better made by hand.

But I think they still turn out perfect! The secret is to roll out the dough nice and thin. 

Technically this is my Mama's recipe. 
I haven't tried any different recipes and I don't want to. The dough and filling always turn out perfectly. 

2 egg
1 cup water
1/2 tsp salt
3 cups of white flour

Put all ingredients in stand mixer: