First of,
Lelik, thanks for the great and detailed recipe, I’ll have to try it your way, sounds great. I’ve tried ALOT of different recipes and try to do something different each time to see what works best for us.

Mike from Spice Reviews,
A bit late and hope you get a chance to read this and maybe it will be useful. If you want fried pelmeni, which I absolutely love, you can just boil them until al dente or to the point to where they are just about done, maybe a minute less than usual and then drain them in a colander so they are more on the dry side and put them in a skillet preheated with a little melted butter and fry over med-hi heat, turning often until well browned. There are other methods to doing this but I like this one best and it takes less time to make then it took you to read this.

Henry Sentosa,
You can make the dough with milk as well, not sure as to how authentic that is but I have done it and it makes the dough smoother.

Tanya, Karl was actually right, by definition, dumplings are pieces of dough wrapped around a filling and cooked. Therefore pelmeni, as well as manti, ravioli, potstickers and such, are all in the dumpling family

abgajoy, You can you any meat you prefer, it might not be authentic but will taste just as great, just try this recipe!