Directions:
1. Combine the flour, eggs, water and 1/2 tsp salt.
2. Knead mixture. Let rest for 30 minutes.
3. Mix the ground beef, onions, 1 tsp salt, pepper and garlic together. Set aside.
4. Cut the dough into three equally sized pieces and then roll each piece into a very thin flat sheet.
5. Use a cookie cutter with a diameter of about 2 inches.
6. Put some of the ground meat mixture in the centre of the dough (quite a lot, but not so much that you can't then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped ‘flying saucer’.
7. Boil the pelmeny in salted water for seven minutes, or until they float to the surface.
8. Serve them in soup plates with sour cream or in broth.