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DOUGH:
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1. In a large mixing bowl, combine the flour and salt and make a deep well in the center. Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball.
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2. Transfer the dough to a lightly floured surface and knead it by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
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3. Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board. Knead for about 10 minutes, or until the dough is smooth and elastic. Then shape it into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
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FILLING:
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1. In a heavy 10- to 12-inch skillet, melt the butter in the oil over high heat. When the foam has almost subsided, add the chopped onions and, stirring frequently, cook over moderate heat for 3 or 4 minutes, or until they are soft and lightly colored. With a rubber spatula scrape the onions into a large mixing bowl.
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2. Then add the meat, pork fat, salt, pepper and ½ cup of cold water and mix with a large spoon or your hands until the ingredients are well combined and the mixture is smooth. On a lightly floured surface, roll the reserved dough into a rough rectangle about ½ - inch thick.
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3. Lift the dough over the back of your hands and pull your hands apart, stretching the dough carefully until it is almost paper thin. Spread it on a table and, with a sharp knife, trim it into an I8-inch square.
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4. Cut out rounds of the dough with a 2½-to 3-inch cookie cutter. Drop ¾ teaspoon of the filling in the lower half of each round, run a finger lightly dipped in water around the edges and fold the exposed dough over the filling.
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5. Seal the edges by pressing firmly with the prongs of a fork. Dip your fingers in water again and lift up the two corners, pinching them together to form a triangular pouch.
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6. Over high heat bring 3 quarts of water to a vigorous boil in a 4- to 6- quart casserole. Drop about a dozen of the dumplings into the water, reduce the heat to low, and cook them uncovered for 8 to 10 minutes, or until they rise to the surface of the water.
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7. With a slotted spoon, transfer them to a double thickness of paper towels and let them drain while you cook and drain the remaining dumplings similarly. ½ cup melted butter or 1 cup sour cream (optional).
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8. The pelmeni may be served in either of two ways: As individual portions with melted butter or sour cream, or as a garnish for a clear soup such as beef or chicken broth.
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