• To make the dough wrap, in a mixing bowl with dough hook attachment, mix together flour, salt, egg, and milk on low speed. Once the mixture is mostly combined, add half of the water.
• Knead the dough until elastic ball forms for about 5-7 minutes, add remaining water as needed. (TIP: You want the dough to be nice and soft.)
• Cover the dough with plastic wrap and let it rest while you prepare the filling, or for up to 1 hour.
• To make the beef filling, in a medium mixing bowl, add beef, garlic and onion.
• Stir in salt, garlic powder and coriander seed, if using, in water. And add it to the meat mixture. Mix everything well.
• To shape the dumplings, knead the dough and cut a piece of of it. Roll it into a thin circle on a floured surface. Using a 2.5-inch round cookie cutter, cut out round dough wraps. If the dough is sticky, don't hesitate to use flour. (But the dough should be excessively sticky.)
• Place about 1/2 tablespoon of beef filling on each round. (TIP: I use a medium cookie scoop to portion out the beef. About 1/2 scoop per 2.5-inch wrap.)
• Pinch the edges together to create the desired shape. (Watch the video above for demonstration.)
• Place the dumplings on a baking sheet lined with floured wax/parchment paper or silicone mat.
• Continue making dumplings until you run out of beef filling and dough. When the baking sheet is filled, place it in a freezer for at least 3 hours, or until dumplings are frozen completely. Once the dumplings are frozen, transfer them into freezer bags and immediately put it back into freezer.

COOKING DIRECTIONS

1. Boiled Russian pelmeni:

• In a large pot, add a quart of water, couple of bay leaves, a few black peppercorns, and salt. Bring water to a rolling boil. (Alternatively, you can use beef or chicken stock.)
• Add dumplings and cook for 10-15 minutes, stirring occasionally, or until dumpling float to the top and cooked through. Serve with butter and sour cream.

2. Steamed Mongolian buuz:

• In a large steamer pot, bring about 3-inch deep water to a boil.
• Lightly spray non-stick spray on steamer baskets and arrange dumplings in one layer. Place the filled steamers over boiling water.
• Cover and cook for 15 minutes. Once cooked, transfer the steamer to a counter, uncover and fan the dumplings with a plate. Serve steamed dumplings with a side of vegetables or salad of your choice.

3. Pan-Fried Chinese Potstickers

• Heat a nonstick skillet over medium high heat and add olive oil.
• Once the oil is hot, add dumplings in one layer. Sear the dumplings for about 2 minutes, or until the bottoms are golden brown.
• Add ¼ cup of water into the skillet and reduce the heat to medium low. Cover the skillet and cook for about 10 minutes, or until the dumplings are cooked through.
• To make the dipping sauce, mix together soy sauce, rice vinegar and sesame oil. And serve with pan-fried beef dumplings.