In a large mixing bowl, whisk together one large egg, ¾ cup of whole milk, and ½ cup of lukewarm water, along with 1 teaspoon of salt and 1 tablespoon of granulated sugar.

Gradually fold in 4 cups of all-purpose flour, mixing until a dough begins to form.

Knead the dough on a floured surface for 7-10 minutes until it becomes soft and elastic.

Wrap it in plastic wrap and let it rest for 40-50 minutes.

In a medium bowl, combine ½ pound of ground pork, ½ pound of ground beef, one grated medium onion, and ½ teaspoon of black pepper.

Mix all ingredients thoroughly until the filling is uniform.

After the dough has rested, knead it briefly again on a floured surface.

Roll out the dough to about ¼ inch thick, then cut out circles approximately 3 inches in diameter.

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

Fold the dough over the filling, pinching the edges together firmly to seal.

Bring a large pot of salted water to a rolling boil.

If cooking fresh pelmeni, drop them into the boiling water for about 10 minutes or until they float.

For frozen pelmeni, cook straight from the freezer, allowing for a few extra minutes.

Serve hot with a dollop of sour cream and fresh dill.